Welcome to your favorite restaurant for the perfect scallops. It’s actually your home and no reservation is needed. Whenever I go to a restaurant the seared scallop is the most fancy price on the menu. Now put that wallet away and order the chicken lol. This is as effortless as cooking could get. The scallop dance goes like this: pat dry, shake it with salt and pepper, and put in hot pan and don’t touch. Today we show you the basics but we can get more fancy. After the scallops are done you can put a pad or two of butter in the pan with some herbs and melt and pour on scallops.
Tom loves scallops and always orders them at a restaurant, but likes it better when I cook them because I give him more scallops on the plate then at a restaurant. This is because it is cheaper. I can’t wait to hear from you Chop Happy townspeople on your fun scallop adventures. Have fun scallop dancing.
The Road To a Happy Seared Scallop
- Best Friends Forever: Big Pinch Salt and Pepper
- 2 tablespoons Olive Oil
- 1 squeeze of lemon at end to wake up the scallops from their searing nap.
- Heat a pan on medium high heat (Do this for a minute or two before start searing).
- Towel Please 🙂 Dry the scallops on both sides (If wet it will not sear just steam).
- Season both sides with Bff’s salt and pepper.
- Put oil in the pan and place scallops on pan spread apart. (Don’t let them touch that will also not let it sear)
- Don’t touch the scallops at all till you see little brown bottoms (1 minute) then turn over and don’t touch again for 1 minute.
- Then you have amaze scallops and enjoy. Watch the video and see how easy this was.
- Fun Tip: After done searing add butter and a tablespoon of thyme or oregano and when melt pour over the scallops and finish with squeeze of lemon.
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With a Grateful Heart and a Scallop Amazing Tummy – Jay