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Pan-Seared Scallops
Created by: Howcan Team
Ingredients
- 1 pound of sea scallops
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 1 tablespoon of chopped fresh parsley (optional)
- 1 lemon, cut into wedges
Instructions
- Remove the small side muscle from the scallops, rinse with cold water, and pat dry with paper towels.
- Season the scallops with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat until hot but not smoking.
- Add the scallops to the skillet in a single layer, making sure they are not touching each other. Cook for 2-3 minutes without moving them, until the bottoms are golden brown.
- Add 2 tablespoons of unsalted butter to the skillet and carefully flip the scallops. Cook for another 2-3 minutes, basting the scallops with the melted butter, until the other side is also golden brown and the scallops are opaque and firm to the touch.
- Transfer the scallops to a plate, sprinkle with chopped fresh parsley (optional), and serve with lemon wedges.
Pan-seared scallops have a rich history dating back to ancient Mediterranean civilizations, where they were prized for their delicate flavor and tender texture. In modern times, this dish has become a staple in upscale seafood restaurants around the world. Renowned chefs like Gordon Ramsay and Thomas Keller have popularized the art of perfectly searing scallops to achieve a golden crust while maintaining a juicy interior. The best versions of this dish can be found in coastal regions known for their fresh seafood, such as New England in the United States or Brittany in France. Achieving the ideal sear and seasoning is crucial, as well as using high-quality, fresh scallops. For a twist, some chefs incorporate ingredients like bacon or citrus-infused sauces to complement the natural sweetness of the scallops.
15 min
4
200 calories
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