Seared Sea Scallops The Basic Technique

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Seared Sea Scallops The Basic Technique

Personal Gourmet Scallops are the world’s finest -  HUGE, very sweet, tender and heart healthy! 4lbs. (We sell them for less than any market for U8-10 scallops). Also, almost all market scallops have been soaked in a phosphate solution that adds chemicals and water weight you PAY for. Personal Gourmet Scallops are “Dry Scallops” with zero additives - do not rinse them. Simply pat dry and unlike many market scallops, the adductor muscle has been trimmed as well, ready to go.

For the basic flavor – just season with Kosher or Sea Salt. Heat a nonstick sauté pan over a high heat and add a mixture of 1 tbs. melted unsalted butter and 1 tbs. Canola Oil. Place the scallops flat-side down in the hot pan - don't overcrowd and don't touch them while searing! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Be strong! After a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip.

Overcooking your scallops is one of the easiest things to do so be very careful here. The scallops should be removed from the pan and served while their centers are still slightly translucent (you can check this by viewing them from the side), because they'll continue to cook after you take them off the heat. Be sure to serve them with the beautiful caramel-colored crust facing up! If you like, you can melt a bit more butter in the pan and drizzle it across the scallops right before service.

Simple Baking Alternate 1 lb. scallops, 2 tsp. lime juice, 1 tsp. garlic salt, and 1 tsp. melted butter. Add half the garlic salt and the lime juice to the butter. Whisk it together and pour it over the scallops in a mixing bowl. Coat well and place scallops in an oven-proof dish, pour remaining butter mixture over the top and spread the rest of the garlic salt. Broil for nine minutes.

Please visit us at  www.personalgourmetfoods.com   Thank you. 

 

 

 

BE A MASTER CHEF

ROAST DUCK HALF

8 partially de-boned, 100% cooked Canadian Duckling halves. Oven bake for 40 minutes from frozen at 375° for crispy on the outside, juicy on the inside. Orange sauce packet provided.

Eight servings are $115, only $14.38 ea. delivered.

 


 

 

 

BE A MASTER CHEF

ROAST DUCK HALF

8 partially de-boned, 100% cooked Canadian Duckling halves. Oven bake for 40 minutes from frozen at 375° for crispy on the outside, juicy on the inside. Orange sauce packet provided.

Eight servings are $115, only $14.38 ea. delivered.

 


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