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It is so easy to cook scallops perfectly, people mess it up!

Tools:  paper towels, medium size pan, tongs, timer

Ingredients: large sea scallops, salt, pepper

Cooking Fat: butter or ghee or avocado oil or coconut oil

Optional Ingredients: white wine, lemon juice, shallots, garlic cloves

raw-scallops

Instructions:

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.

inside-scallop

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.

Serve immediately.

Done! Eat! Enjoy!