One of the best things about cooking scallops is that they are ready so quickly. It is common for people making scallops at home to underestimate just how easy they are to cook and fail at timing the entire meal. When you are using seared scallops as part of a larger recipe, make sure that you always plan ahead. You want to place the scallops on the plate last, and because they are the last thing to go on your plate you need to allow yourself enough time to prepare side dishes, and sauces before you start cooking the scallops.
If you are preparing a meal that includes seared scallops for a group of people, or for a gathering you may want to start setting the table while you heat the pan. It will only take a few minutes to fully cook the scallops, and create the crispy outer coating that makes them so tasty. Once you have the table set, you can check on the scallops, and then plate the rest of the meal.
As the scallops finish cooking you can light candles, pour wine, and serve other warm plates. Finally, you can plate, and serve the scallops, toasting to your friends, and family before you dig in of course. There are so many ways you can serve seared scallops. Pair the scrumptious seafood with nearly any recipe for extra protein. If you are able to sear them according to the recipe above, you can use them to top pasta, salads, rice, vegetables, or just eat them with a touch of Extra Virgin Olive Oil, and lemon.
Both parts of the scallop are perfectly edible, but this small rectangular piece, called the abductor muscle, can get tough during cooking. Sprinkle your scallops generously with salt and black pepper or your seasoning of choice. Feel free to dive into your spice cupboard and try a little cumin, garam masala, or smoked paprika, or go with lemon zest, lime zest, or Parmesan.
Remember, you can also add more flavor later, after cooking, so going simple here is fine. You could use a dried chile pepper or a sprig of fresh herbs or some capers or a slice of citrus. Again, this is the fun part of not following an exact recipe—you can choose whatever ingredient you think would best complement your seasoning. Use a large spoon to baste the scallops with the butter continuously while they finish cooking, one to two minutes longer. Be careful not to overcook your scallops: If your scallops are on the small side, it may not take as long for them to cook through.
You may want to slice one sacrificial scallop in half to check: The flesh near the top and bottom edges should look opaque, but there should still be a faintly translucent strip in the middle when you take the scallops off the heat.
Pull the scallops from the pan and set them on your serving plate. Then add a splash of liquid to the butter in the pan: You could use lemon juice, white wine, chicken or vegetable stock, dry vermouth, orange juice, etc. Give the sauce a good stir over medium heat, then remove from heat and pull out the aromatics. Rinse the scallops under cold water and pat them dry with paper towels.
Remove the tough white side muscle if not already removed. Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast-iron skillet, saucepan, or deep fryer to F. Line a baking pan or baking sheet with 2 or 3 thicknesses of paper towels and set aside.
In a bowl, combine flour, salt, paprika, and black pepper. In another bowl, whisk eggs with the milk. Put the fine breadcrumbs in a third bowl.
Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops. Take care not to overcook.
They should be warm in the middle, but still moist. Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed. Repeat with subsequent batches. Like most fried foods, and especially fish and shellfish, scallops are best eaten right after they've been made. But you can reheat them if you have leftovers. Take the scallops out of the fridge and preheat the oven to F.
Once the scallops have reached room temperature put them on an aluminum foil-lined baking sheet in the oven for 10 to 15 minutes. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
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