Perfect Pan Seared Sea Scallops Recipe + Lemon Chive Butter
If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.
Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells. It’s in the same family as a mussel, clam, or oyster. Scallops are most commonly sold shucked with the foot attached. The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked.
Ingredients for this recipe:
• 8 ounces softened unsalted butter + 2 tablespoons
• ½ peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• ¼ cup chopped fresh parsley
• juice and zest of 1 lemon
• 1 pound U12 sea scallops, foot removed
• 2 tablespoons oil
• 1/3 cup white wine
• sea salt and fresh cracked pepper to taste
Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Procedures:
1. In a stand mixer with the paddle attachment whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
2. Next, add in the lemon juice and mix until combined, about 1 minute.
3. Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
4. Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
5. Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
6. Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
7. Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
8. Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
9. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
10. Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!
Chef Notes:
Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.
Scallops are meant to be eaten at a more medium-internal temperature.
They will overcook very quickly and become very chewy.
If you have the option always buy dry-packed scallops.
Also, try serving the scallops with a simple beurre blanc.
There will be plenty of herb compound butter leftover that is perfect for freezing.
How to cook scallops like a professional
#shorts #scallops #cooking #HowTo #foodie
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How to Cook the Perfect Scallops w/ Asparagus in 10 mins • Chinese Seafood & Vegetable Recipe
How to cook Chinese Style Pan Seared Scallops with Asparagus 扇贝炒芦笋? This is a super easy dish to put together and super yummy too! You just need to thaw the frozen scallops properly to get the best results. Also, by cooking this dish at home, you save a lot more money because this dish is very expensive if you order it at the restaurant.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4
Blanching asparagus
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1/2 teaspoon of salt
A few drops of cooking oil
9 plump stalks of asparagus
Pan-sear scallops over medium heat
(New Zealand scallops recommended)
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8 scallops
Making the gravy
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3 cloves of garlic - chopped
1/2 cup of water
1/2 teaspoon of chicken stock powder
1.5 tablespoons of oyster sauce
1/3 teaspoon of sugar
Some cornstarch solution
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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Granite Wok Pan:
Cooking oil:
Frozen scallops:
Chicken stock powder:
Oyster Sauce:
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If you like this recipe, you might like these too:
Sautéed French Beans w/ Minced Pork & Preserved Olive Veg
Garlic Chives w/ Bean Sprouts & Salted Fish
Stir Fry Bean Sprouts with Salted Fish 咸鱼炒豆芽
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Creamy Scallops | Scallop Recipe | Seafood | 30 Minute Meals | Sarika R
Scallops are so delicious and have a sweet taste to it. It can be used in a curry, grilled or even stir fry. For this recipe I decided to make a creamy scallop recipe and accompanied it with some pasta. It was super delicious.
As I always say be sure to add spices to your personal preference.
Be sure to like and subscribe.
Follow me on Instagram sarika88love
Sarika R...
SEARED SCALLOPS WITH SCAMPI RECIPE (Best Way to Cook Scallops)
Seared scallops are a dish that many of us only eat in restaurants, but it doesn't have to be that way. In my opinion, the best way to cook scallops only requires good scallops and a really hot pan. Scallops and the accompanying scampi sauce that I'm going to show you in this video are super easy and should demystify the process and turn you into an at home scallop searing machine.
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APRON:
BOOS BLOCK CUTTING BOARD:
LODGE CAST IRON SKILLET:
MASAHIRO CHEF'S KNIFE:
4 NONSTICK SAUTE PAN:
FOR THIS RECIPE YOU'LL NEED:
▪Large U 10-12 fresh scallops (frozen will work if you can't find fresh)
▪High smoke point oil (enough to coat the bottom of whatever pan you're using)
Remove adductor muscle, dry all sides of scallops well, season generously with salt. Preheat oil in large cast iron pan over med-high.
Lay in scallops in the pan one at a time and firmly press. Sear for about 90 seconds. Flip to the second side and continue to sear for about 60 more seconds. Finish by basting for about 30 seconds with the hot oil in the pan. Scallops should reach about 130F/54C.
SCAMPI SAUCE
▪30g or 2 1/4 tbsp olive oil
▪40g or 4tbsp shallot
▪5g or 1 3/4tsp minced garlic (about 2 cloves)
▪pinch chili flake
▪3g or 1 1/8tsp ap flour
▪75g or 1/3c dry white wine
▪100g or 1/3-1/2c clam juice
▪60g or 4 1/4tbsp cold butter
▪Zest of 1 small lemon
▪5g or 1 1/3tbsp chopped parsley
▪pinch salt
Wipe out pan well then whisk oil, shallot, garlic and chili flake for about 90 seconds or until the mixture is becoming translucent. Add in flour, whisk, and cook for about 20 seconds before adding wine to deglaze. Bring to a simmer to reduce the liquid and thicken (about 30 seconds). Add clam juice, turn heat to low and allow to thicken and reduce for another 20 seconds or so. Whisk in cold butter to emulsify. Off heat, whisk in lemon zest. Add parsley and pinch of salt. Stir to combine. Serve over scallops.
#searedscallops #howtocookscallops #scampisauce #scallops #seascallops
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Super Easy Scallops & Asparagus in Ginger Oyster Sauce 姜汁带子炒芦笋 Chinese Seafood Stir Fry Recipe
We used frozen scallops to make this super easy and yummy chinese stir fry recipe. You can also use fresh scallops to make this dish, just remove the shells before using. Roland cooked scallops and asparagus previously in another video which can be found here: The main difference between these two recipes is the addition of ginger juice in this current one. If you are a fan of ginger fragrance, we believe you will like this recipe :0). By the way, please remember to let your scallops thaw fully before cooking. Also pat the scallops dry otherwise you will start a splatter party when you pan fry them.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Blog: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4 -pax
200g of scallops
5g of young ginger - sliced thinly
3 cloves of chopped garlic
1 cup of water
50g of thinly sliced carrots
200g of asparagus
2 tablespoons of oyster sauce
1/2 teaspoon of sugar
1 tablespoon of light soy sauce
2 tablespoons of fresh ginger juice
Some cornstarch solution
1 teaspoon of sesame oil
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!