It is so easy to cook scallops perfectly, people mess it up!
Tools: paper towels, medium size pan, tongs, timer
Optional Ingredients: white wine, lemon juice, shallots, garlic cloves
Rinse scallops with cold water
Dry scallops with paper towels (this allows them to sear)
Heat a dry pan nice and hot (medium-high heat), once the pan is almost smoking
Add cooking fat to pan, swirl around so the bottom of pan is coated
Add scallops, leave alone – do not move them, add salt and pepper, cook with a timer for 2 mins
Turn fire down to medium heat
Use tongs or spoon to flip them over, leave alone – do not move them, add salt and pepper, cook with a timer for 2 mins
IMPORTANT NOTE: Do not cook more than 2 mins per side, they will over cook and be big pieces of rubber. They should be seared on the outside, but slightly translucent on the inside.
Remove from pan and place on plate(s)
Should you choose – sauté shallots and or fresh garlic cloves, once brown, deglaze the pan with butter or ghee, white wine and lemon juice. Once reduced a little spoon over scallops; it shouldn’t take long since the pan is so hot. If you do not want shallots or garlic, just deglaze the pan and spoon over scallops.
Done! Eat! Enjoy!