Scallops are one of the most popular treats from the sea – when properly cooked they have a sweet, crunchy outer crust and a tender center. Scallops are very straightforward to prepare and will turn out great when you follow these directions and purchase high quality, dry packed scallops, not the inferior wet packed varieties. Try this recipe and enjoy!
Defrost scallops, if frozen, and lightly season scallops with salt. Place the seasoned scallops on a paper towel and cover the top with a paper towel as well. Let rest in refrigerator for 15 minutes.
While scallops are resting, add the oil to a large skillet and heat over high heat until the oil is light smoking.
After 15 minutes, remove the scallops from the refrigerator and pat dry. Lightly season the scallops again with salt and pepper.
Place the scallops into the hot skillet, leaving ample space between each scallop. Cook one one side until browned, and then flip and brown other side. Total time should be about 1 minute per side.
Remove from heat and place on a paper towel to remove excess moisture. Serve hot and enjoy!
Get more great recipes at lakegenevacountrymeats.com
The sparkling wine that all other sparkling wines desire to be, Champagne is made only in France from Chardonnay, Pinot Meunier and Pinot Noir. The end result is a sparkling wine of unparalled complexity and richness.
- Champagne, France
Pairs great with:
- Champagne will pair with anything, but I particularly like it with buttered foods