bjones
|
Scallops are a tender seafood with a light flavor that can be used just as easily for a main course as for a side dish. Cooking scallops requires a little attention to detail, as even the slightest overcooking renders them tough and chewy. The simplest way to cook scallops is to pan fry them, but they can also be grilled or poached. No matter how you cook them, they are ready just after they lose their translucency.
Pan Fried
To begin, heat a little vegetable oil in a skillet, preferably cast iron. While the oil is heating, pat-dry the scallops with a paper towel, and season them with salt and pepper. When the pan is hot, add the scallops in a single layer. Cook for only one full minute and turn. Add two tablespoons of butter to the pan, and cook them for another full minute. Glaze the scallops in the butter, and remove them from the pan.
Grilled
Pat-dry the scallops. Season them with salt and pepper, and then dip them in a bowl of melted butter. Place the scallops either on a grill tray or on aluminum foil over high heat. Grill them for 1 -2 minutes on each side. Butter again before serving.
Poached
Bring two cups of white wine to a light boil. Pat-dry the scallops and season them with salt and pepper. Add the scallops to the pan in a single layer. Reduce the heat to low, and allow them to cook for two minutes. Turn the scallops and cook for an additional two minutes. Remove the scallops with a slotted spoon and serve.
 Posted 5402 day ago
|