King Scallops Fresh x6 – Outstanding Flavour
King Scallops Fresh x6 – Order Online or Call 07932 686498 to place an Order
How do you cook King Scallops
Remove the scallops from their shells and pat them dry with a paper towel.
Brush the scallops with a small amount of olive oil and season them with salt and pepper.
Place the scallops on the grill and cook for 2-3 minutes on each side until they are lightly charred and cooked through. King Scallops Fresh x6
What not what to do when Cooking King Scallops
Scallops cook quickly so make sure you don’t overcook them or they will dry out and lose their juices.
Good dry scallops will brown quickly and form a golden crust when sauteing. It is almost impossible to achieve a good sear on a treated scallop.
Seared Scallops with Garlic Basil Butter
How to Cook Scallops Like a Pro – King Scallops Fresh x6
Scallops are one of the simplest kinds of seafood to cook. They’re just as easy as shrimp. In fact, we use the same method to prepare these garlic basil scallops as we use when making our Garlic Butter Shrimp
There’s no need to be intimidated. King Scallops Fresh x6
Scallops are easy to prepare, promise. With a few tricks, you’ll be cooking them like a pro in no time. Let me show you how I do it
How to Buy Scallops
Before we can cook them, we need to buy quality scallops. Buy freshest you can find.
I look for larger sea scallops since they taste sweet.
Frozen scallops work in this recipe, too.
The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them.
For a quicker solution, you can add them to a sealed bag and put them in a large bowl under cold running water.
Move the bag around the bowl every so often until the scallops have defrosted. Assume they will take half-an-hour, or so. King Scallops Fresh x6
The Steps for Cooking Scallops
This recipe is a simple one. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time.
Step 1: Pat the scallops dry.
I like to use a paper towel to pat them as dry as possible.
Damp scallops won’t sear or brown in the pan.
The drier they are, the better they will sear.
Frozen scallops will have a bit more moisture so take extra care when patting them dry.
Step 2: Add a light dusting of flour.
For an extra fail-safe, add a light dusting of flour to each side of the scallops.
The flour absorbs excess moisture and adds a nice golden brown crust after cooking in a hot pan.
If you don’t have flour or are gluten-free, you can skip this step.
Step 3: Season the scallops. King Scallops Fresh x6
I use a generous amount of salt and pepper.
I season one side out of the pan, place them seasoned side down into the hot pan, and then while that side cooks,
I season the other side.
Step 4: Cook the scallops in a hot pan.
If they aren’t sizzling when you place them into the frying pan, it isn’t hot enough.
Between the dry and floured scallops and a hot pan, you are guaranteed a beautiful golden brown sear.
Step 5: Finish with butter, garlic, and herbs.
Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy.
12 large sea scallops, 1 ¼ to 1 ½ pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 ½ tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices
Directions
Use a paper towel to pat the scallops dry.
Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
Heat a wide skillet over medium-high heat.
Add the oil to the pan.
When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them. King Scallops Fresh x6
Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts.
Cook another minute or two then take the pan off of the heat.
Stir in the basil leaves and lemon slices. Serve.
The firm, white flesh of scallops yields a mild and sweet flavour that, at its best, these scallops can be cooked briskly yet sensitively.
The most common methods being sautéing, grilling and baking.
Highly prized by professional chefs around the globe, king scallops are an outstanding source of protein, high in vitamin B12 and minerals low in calories and fat.
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