How To Cook Seared Scallops Food
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
PAN SEARED SCALLOPS
I found this recipe in my weekly grocery circular. I love it because it is quick to cook and I normally have all the ingredients on hand minus the fresh Sea Scallops. I made this last night for supper and both my husband and I thought it was delicious! I did substitute Montreal steak seasoning for the blackened steak seasoning because that is what I had on hand.
Provided by Denise in NH
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- rinse scallops; pat dry.
- in a plastic bag combine flour and seasoning; add scallops; toss to coat.
- in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
- add spinach to skillet; sprinkle with water.
- cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
- add vinegar; toss to coat evenly.
- return scallops; heat through.
Nutrition Facts : Calories 145.3, Fat 4.3, SaturatedFat 0.6, Cholesterol 27.2, Sodium 502.4, Carbohydrate 10.4, Fiber 1.7, Sugar 1.5, Protein 16.1
SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat the scallops dry with a paper towel.
- Season with salt and pepper.
- In a large skillet set over medium-high heat, add the oil.
- When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
- Gently turn the scallops, and add the butter and garlic to the pan.
- Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
- Add the white wine, cook another 10 seconds.
- Serve with chives.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
EASY SEARED SCALLOPS
Unlock the buttery, nutty taste of bay scallops by searing them quickly and then simmering them in a simple white wine reduction.
Provided by Ellie
Categories Scallop Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season scallops with salt and pepper.
- Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
- Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 8.5 g, Cholesterol 68.5 mg, Fat 6.2 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 0.7 g, Sodium 476.7 mg, Sugar 0.7 g
SUGAR-SEARED SCALLOPS
This is a variation of a Recipezaar recipe for sugar-seared salmon (very tasty!). I decided to experiment with how I could make this recipe work with scallops because (1) I love the sweet, delicate taste of seared scallops; and (2) they were on sale. The results were great! I put them over rice, but you can put them over whatever you want... you can even put them over a nice romaine salad (you can chill the sauce and use it for dressing). Hope you enjoy, too. P.S. - I know it seems like this is an awful lot of butter to use, but you'll be making sauce with it, too.
Provided by Slapdash Gourmet
Categories Savory
Time 15m
Yield 12-15 scallops, 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the sugar, salt, and curry powder.
- In a medium skillet, heat the butter SLOWLY. Don't just throw the butter into a hot skillet or it'll brown, and you don't want that. You do, however, want to get the skillet good and hot so as to actually sear the scallops. You'll know it's ready when the butter begins to get bubbly.
- As your butter's heating up, roll each scallop in the sugar/salt/curry mixture. Coat all sides.
- If your butter's not hot enough yet, put them on a plate and wait until it's hot enough. If you put them into the skillet and it's not hot enough, your coating will not caramelize and it'll slide right off the scallops!
- Sear the scallops for about 3-4 minutes on each side. With tons, transfer scallops to a plate when done; cover with aluminum foil. Leave the butter in the skillet.
- Reduce heat on the skillet to medium (still bubbly, but not searing temp) and add the sour cream. Stir thoroughly and constantly as it cooks down into a sauce.
- Put the scallops over rice.
- Drizzle sauce over scallops.
- Sprinkle chopped cilantro over entire dish.
- Bask in the compliments you'll get from your dinner guests.
Nutrition Facts : Calories 546.1, Fat 28.1, SaturatedFat 16.7, Cholesterol 146.1, Sodium 1714.2, Carbohydrate 33.6, Fiber 0.7, Sugar 25.1, Protein 39.7
SEARED SCALLOPS
Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-high heat; swirl in just enough coconut oil to coat bottom. Pat scallops dry, season with coarse salt, and add to skillet. Cook, undisturbed, until browned on bottom, 1 to 2 minutes. Flip, season with coarse salt, and cook until browned and cooked through but still pink in center, 1 to 2 minutes. Serve with wilted spinach and a pinch of freshly grated nutmeg.
More about "how to cook seared scallops food"
HOW TO COOK SCALLOPS: EASY PAN-SEARED SCALLOPS RECIPE
1. Lemon butter scallops: Use the method for pan seared scallops above, and serve them with a quick lemon butter sauce. Melting 2 tablespoons butter, then add minced garlic …
From masterclass.com
2.7/5 (109)Category DinnerCuisine AmericanTotal Time 10 mins
From masterclass.com
2.7/5 (109)Category DinnerCuisine AmericanTotal Time 10 mins
- Remove catch muscle if needed. Rinse scallops under cold water and thoroughly pat dry with paper towels or a clean kitchen towel. Season with salt and pepper.
- Heat grapeseed oil in a large stainless steel, non-stick, or cast iron skillet over medium-high heat. Test the pan’s heat by sprinkling a tiny bit of water in it—if the water evaporates on contact, the pan is ready.
- Place scallops in the pan in a single layer, leaving about an inch of space between each one and working in batches if necessary. The first scallop should sizzle on contact with the pan; if not, wait a few seconds for the pan to get hot before adding the rest.
- Cook scallops until golden brown on the bottom, about 2 minutes, then flip using tongs. (If the scallop doesn’t release easily, give it a few extra seconds in the pan.) Add butter, and swirl to coat scallops.
BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED SCALLOPS
Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Transfer to a serving platter.
From delish.com
5/5 (8)Total Time 10 mins
From delish.com
5/5 (8)Total Time 10 mins
RECIPE: HOW TO COOK: SEARED SCALLOPS | WHOLE FOODS MARKET
Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a …
From wholefoodsmarket.com
Servings 4Calories 120 per servingTotal Time 50 mins
From wholefoodsmarket.com
Servings 4Calories 120 per servingTotal Time 50 mins
HOW TO COOK PERFECTLY SEARED SCALLOPS - ESCOFFIER
Method: Pat scallops dry and season with salt. Heat oil on medium-high heat until it starts to lightly smoke. Add seasoned scallops and sear until golden brown. Add butter and baste scallops until cooked through. Add chopped parsley and lemon zest, cook for 30 seconds; serve. **Garnish with spicy chili oil, fried capers, and whole herbs.
From escoffier.edu
Estimated Reading Time 50 secs
From escoffier.edu
Estimated Reading Time 50 secs
HOW TO COOK SIMPLE SEARED SCALLOPS | MYRECIPES
65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Read More
From myrecipes.com
From myrecipes.com
RECIPE: HOW TO COOK: SEARED SCALLOPS - FOOD NEWS
Season the scallops with salt and pepper, dry them completely with a paper towel. Place the scallops and butter into the heated oil and cook for 2 minutes. Add the minced garlic to the skillet, turn the scallops over, and saute for a minute and a half longer. Serve topped with fresh chopped parsley for garnish.
From foodnewsnews.com
From foodnewsnews.com
HOW TO COOK SCALLOPS | COOKING SCHOOL | FOOD NETWORK
3: Sear Scallops on First Side. Preheat a large nonstick saute pan on medium-high heat, then add olive oil and heat until shimmering. Add …
From foodnetwork.com
From foodnetwork.com
QUICK 10 MINUTE PAN SEARED SCALLOPS RECIPE WITH COFFEE ... - FOOD …
Season scallops on both sides with salt and pepper. Heat oil and butter in nonstick skillet over high heat until just smoking. Sear the scallops for 1 ½ minutes on each side. The scallops should have a ¼-inch golden crust on each side. Serve immediately with black chile vinaigrette (recipe below)
From foodfidelity.com
From foodfidelity.com
HOW TO COOK PERFECTLY SEARED SCALLOPS | FOOD 101 | WELL DONE
Scallops may be a little intimidating to cook at home—but trust us, once you nail the perfect sear once, you’ll be gunning to cook them any chance you get. Follow this foolproof method for ...
From youtube.com
From youtube.com
EASY PAN-SEARED SCALLOPS - HEARTLANDCOOKING.COM
Preheat a cast-iron skillet over medium-high heat. Step 2. Pat the scallops very dry with a paper towel. Step 3. Sprinkle the scallops with salt and pepper to season. Step 4. When the pan is hot, add the oil. Step 5. Once the oil is hot, drop in the scallops, giving them enough room in between so they don't steam each other.
From heartlandcooking.com
From heartlandcooking.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
Season both sides with salt and pepper. Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby. Add the scallops in a single layer, without touching. Sear, without moving, …
From wholesomeyum.com
From wholesomeyum.com
COOKING 101…HOW TO COOK PERFECT SEARED SCALLOPS
Let them cook. It will take about 5 minutes on the first side. Seriously. Leave them alone. And only flip them when they freely pull away from the pan. Now we let them cook for another 3 minutes on the other side and then finish off with a drizzle of lemon over them in the hot pan. Remove the scallops and serve them with a few lemon wedges.
From snappersfish.com
From snappersfish.com
SIZZLING SEARED SCALLOPS | SEAFOOD RECIPES - JAMIE OLIVER
Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind. Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden.
From jamieoliver.com
From jamieoliver.com
PERFECTLY SEARED SCALLOPS RECIPE | MYRECIPES
Heat oil in a skillet over medium-high. When oil and skillet are very hot, add scallops seasoned side down, in a clockwise direction in skillet, making sure scallops do not touch. Cook, undisturbed, until bottoms of scallops have browned edges and are cooked about 1/4-inch up the side (they will be turning more opaque), about 1 1/2 minutes.
From myrecipes.com
From myrecipes.com
HOW TO COOK SCALLOPS - THE PIONEER WOMAN
Cook for about a minute on each side. Remove the scallops and place on a clean plate. Turn off the heat and add remaining 1 tablespoon butter to the cast iron skillet. Allow to melt and then add lemon juice. Mix and then pour into a bowl for serving. Serve scallops with your favorite pasta or with vegetables.
From thepioneerwoman.com
From thepioneerwoman.com
HOW TO COOK SEARED SCALLOPS WHAT! - SWAGH.COM
Seared Scallops RECIPE COURTESY OF ALTON BROWN Level: Easy Total: 8 min Prep: 5 min Cook: 3 min Yield: 4 servings Michelin Star Seared Scallops A quick demo video showing you how easy it is to cook Scallops at home.
From swagh.com
From swagh.com
WHAT TO SERVE WITH SEARED SCALLOPS - PIP AND EBBY
Lentils – Lentils are a hearty yet delicious side that go well with scallops. Polenta – Polenta is a great choice and a very complementary side dish to pair alongside sea scallops. Risotto – This dish provides the perfectly subtle flavor to bring out the savory tastes from the main dish. Pasta – Cooked pasta of any variety make the ...
From pipandebby.com
From pipandebby.com
HOW TO MAKE THE BEST SEARED SCALLOPS - FOODNESS GRACIOUS
Take the scallops, thawed if frozen, and place them on a paper towel. Lightly season with salt and pepper and let rest for 5 minutes at room temperature. Heat a cast iron skillet or non-stick pan over a high heat. Once the pan is very hot, add the oil. Place each scallop carefully into the oil and cook untouched for 2 minutes.
From foodnessgracious.com
From foodnessgracious.com
PAN SEARED SCALLOPS - HEALTHYISH FOODS
Heat a cast iron skillet over high heat. Add two tablespoons of butter to the pan. Once the butter is bubbly and melted, quickly season the scallops and add them to the pan. Sear for 1-2 minutes then carefully turn them over. Reduce the heat to medium and allow them to sear for another 1-2 minutes on the other side.
From healthyishfoods.com
From healthyishfoods.com
EASY SEARED BUTTERY SCALLOPS - EAT SIMPLE FOOD
Bring a large nonstick pan to medium high heat and add the butter and olive oil. Add scallops in single layer - don't overcrowd the pan. Cook scallops uncovered ~ 2 minutes on the first side or until golden brown. Moderate the heat and turn it down if oil/butter is popping everywhere.
From eatsimplefood.com
From eatsimplefood.com
SEARED SCALLOPS - HOW TO COOK SCALLOPS PERFECTLY WITH A GOLDEN …
Instructions. Preheat a cast iron skillet over medium high heat. In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season. When the pan is hot, add the oil, then drop in your scallops, giving them enough room in between so they don’t steam each other.
From fifteenspatulas.com
From fifteenspatulas.com
SEARED SCALLOPS RECIPE WITH LEMON HERB BUTTER - NORTH COAST …
Add about ¼ cup dry white wine to hot pan and simmer until reduced by half, about 1-2 minutes. Add butter and "swirl" pan to melt and create sauce. Turn heat down slightly, do not boil! Add chives and fresh squeezed lemon juice. Coat scallops with …
From northcoastseafoods.com
From northcoastseafoods.com
BEST EVER SEARED SCALLOPS RECIPE - HOW TO COOK SCALLOPS
Sear the scallops. When the scallops are mostly opaque, flip them and add the rest of the butter, and cook for 1 minute undisturbed until they are completely opaque. 3. Make the butter sauce. Reduce the heat to low and melt 3 tbsps of butter with 1.5 tbsps of chopped parsley. Spoon the parsley butter over the scallops and serve hot.
From jz-eats.com
From jz-eats.com
RECIPE: HOW TO COOK: SEARED SCALLOPS - FOOD NEWS
Rinse and dry the scallops, and place them in a greased oven-proof serving dish or distribute into scallop half shells set on a baking seat. Melt the butter in a small pot. Add the garlic and sauté the garlic for a few minutes. Pour the melted butter over the bread crumbs and mix well.
From foodnewsnews.com
From foodnewsnews.com
HOW TO MAKE SIMPLE SEARED SCALLOPS | COOKING LIGHT
How to Make Simple Seared Scallops. These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper. Simple Seared Scallops.
From cookinglight.com
From cookinglight.com
EASY SEARED SCALLOPS - TASTES BETTER FROM SCRATCH
Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
CLASSIC SEARED SCALLOPS RECIPE (STEPS - HOW TO COOK.RECIPES
Season the scallops with salt and pepper on either side. In a large skillet on medium to medium-high heat, melt the 2 tablespoons of butter. Transfer the scallops to the hot skillet and cook until golden brown on either side, about 1-3 minutes per side. Once cooked, set aside. Now, make the lemon butter sage sauce.
From howtocook.recipes
From howtocook.recipes
PERFECT SEARED SCALLOPS RECIPE | ALTON BROWN
Add the butter and oil to a 12- to 14-inch saute pan set over high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops until they have a 1/4-inch golden crust on each side while still being translucent in the center, 1 1/2 minutes on each side.
From altonbrown.com
From altonbrown.com
SEARED SCALLOPS RECIPE - PETITE GOURMETS | UNIQUE RECIPES
Directions. Rinse scallops under cold water thoroughly and dry with a paper towel. If any, remove the small side muscles of the clam. Season with salt and pepper to taste. Heat the olive oil in a large skillet over medium-high heat. Pour a bit of water into the pan to control the temperature of the oil.
From petitegourmets.com
From petitegourmets.com
THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
Cook scallops without moving them until well browned on first side, about 1 minute. Carefully flip scallops and cook until second side is browned, about 1 minute longer. Transfer scallops to a paper towel–lined plate to drain. Serve immediately.
From seriouseats.com
From seriouseats.com
EASY PAN SEARED SCALLOPS WITH LEMON | BRIGHT ROOTS KITCHEN
Remove the cooked scallops from the pan. Reduce the heat to medium and squeeze in the lemon juice. Use a whisk to scrape off any tasty scallop bits into the lemon olive oil sauce and simmer for 1 minute. Turn off the heat and add the scallops back to the pan. Top with fresh chopped parsley (optional). Enjoy!
From brightrootskitchen.com
From brightrootskitchen.com
SEARED SCALLOPS | QUICK AND EASY | PRIMAVERA KITCHEN
Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it’s a sign that it’s properly heated. Add the scallops in a single layer. Please, don’t over crowd the skillet and if it’s necessary, work in batches. Sear for 2-3 minutes on each side.
From primaverakitchen.com
From primaverakitchen.com
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
Heat olive oil in a heavy pan over medium high heat. Season the scallops with salt and pepper and add them to the pan. Cook for a few minutes on each side or until golden brown. Remove the scallops from the pan, then add butter, garlic and fresh herbs to the pan. Let the sauce cook, then return the scallops to the pan and spoon the sauce over the top.
From dinneratthezoo.com
From dinneratthezoo.com
COOKING 101…HOW TO COOK PERFECT SEARED SCALLOPS
Now we let them cook for another 3 minutes on the other side and then finish off with a drizzle of lemon over them in the hot pan. Remove the scallops and serve them with a few lemon wedges. OPTIONAL: You can make a quick pan sauce by adding in a 1/4 cup of wine to the pan along with 1 tbsp of butter. Let it reduce by half and then drizzle over the scallops.
From girlandthekitchen.com
From girlandthekitchen.com
SCALLOPS WITH CORN AND TOMATOES - SKINNYTASTE.COM
Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes. Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring. Remove from heat, stir in the tomatoes and divide on 4 plates.
From skinnytaste.com
From skinnytaste.com
HOW TO SEAR SCALLOPS | SOUTHERN LIVING
Add butter and/or oil to the pan on high heat and, once the fat begins to smoke, place the scallops in the skillet, making sure they do not touch each other. A word of caution: leave them alone once they hit the pan—scallops will stick to the skillet at first, then release once they sear. Sear the scallops for 1 1/2 – 2 minutes on the first ...
From southernliving.com
From southernliving.com
PERFECT PAN SEARED SCALLOPS - THE ART OF FOOD AND WINE
Place scallops carefully in a hot pan in a single layer and don’t crowd; How long to cook seared scallops: Sear – without touching or moving for about 1 1/2 – 2 minutes on each side. This is the most important part – do not move them – …
From theartoffoodandwine.com
From theartoffoodandwine.com
DELICIOUS PAN SEARED SCALLOPS - FIT FOODIE FINDS
Sear the scallops for 2 minutes on the first side and then flip and sear for 2 more minutes. Add the last few ingredients. Remove the pan from the heat and add the lime zest, butter, and garlic to the pan and swirl all the ingredients around in the pan until the butter has melted. Remove from heat. Serve.
From fitfoodiefinds.com
From fitfoodiefinds.com
SCALLOPS COOKING METHODS EXPLAINED - PAN SEARED SCALLOPS
Melt 2 tablespoons of butter in the exact same pan, scraping up any browned bits leftover from the scallops. Add the garlic and cook till fragrant (1 minute). Put in white wine (or broth) and give a simmer for 2 minutes or till red wine lowers by about half. Stir in the staying tablespoon of butter and lemon juice.
From pansearedscallops.com
From pansearedscallops.com
HOW TO MAKE PERFECT SEARED SCALLOPS AT HOME! - BOLTON FOODS
Rinse and thoroughly pat dry Scallops and heat a large 12”-14” saute pan to medium heat. Gently salt and pepper dry scallops and add very well spaced apart , careful to not allow them to touch each other. Cook for 1 – 1 ½ minutes each side until 1/4 “ brown crust has formed but the middle is still slightly translucent.
From boltonfoods.com
From boltonfoods.com
PAN-SEARED SCALLOPS WITH ASPARAGUS STIR-FRY- HOW TO COOK …
Thaw the frozen scallops until they are back to room temperature. Clean and pat dry with a kitchen towel. Season with salt and black peppers on both sides. Heat the vegetable oil over medium heat. Place the scallops in the pan, undisturbed, and let it sear on one side for about one minute. Then, flip the scallops and sear on the other side until golden.
From tasteasianfood.com
From tasteasianfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love