5 April, 2017
Pan Seared Scallops – Nine Minutes Max – Quick and Easy
Pan Seared Scallops are….
…… the extreme of Quick and Easy. So much so that you should have the rest of the meal cooked and ready to serve before you put the scallops in the skillet.
I can remember as a kid back in New Jersey when we would go “down the shore” walking along the waters edge there were always lots of clam and scallop shells to pick up.
Here in Texas decent sea scallops cost $20 a pound or more. I found some in the frozen section at Costco that came in two pound bags for just 15 bucks a bag.
There is no way that a chef in a restaurant could make Pan Seared Scallops better than you will. It is that quick and easy.
If you have to defrost them just put them in a strainer and run cold water on them for a few minutes depending on their size. Or, the way I like to do it is to put them in a bowl with enough water to cover them and squeeze in some lemon juice.
When they have defrosted pat them dry on a paper towel and salt and pepper both sides.
Put a skillet on at medium high. Swirl a little olive oil in and add the butter. When it has heated up to the point that when you put a drop or two of water in it sizzles and evaporates immediately you are ready to go.
Forgive me but I’m going to say it again. Have all of the rest of the meal done and keeping warm on a back burner and ready to serve before you put the scallops in the skillet. The scallops will cook that fast.
Lay the scallops out in the skillet going in a clockwise direction so that you will remember the order that you put them in. They cook so fast that you will want to turn them over in the same order that you lay had laid them out. Just about 2 minutes for the first side and one for the second. Or……
……..until they are browned on the edges and opaque in the middle.
That’s it! Put them on the plates with the rest of the meal and enjoy your Pan Seared Scallops.
A chilled bottle of French Chablis or an Italian Pinot Grigio goes along real good.