PAN SEARED SCALLOPS
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it). Heat a medium nonstick skillet over high heat. Season scallops on both sides with coarse salt and pepper. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), and swirl to coat evenly. Add scallops and quickly jerk the pan to keep them from sticking. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear). Transfer to a plate lined with paper towels to drain. Serve sprinkled with pink salt, if desired, and lemon wedges.
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Milan Krsmanovic
[email protected]This recipe is a keeper! The scallops were cooked perfectly and the sauce was delicious. I served them over a bed of rice and it was a fantastic meal.
Amatus S Bagrmwin
[email protected]I've been cooking scallops for years and this is the best recipe I've ever tried. The scallops are cooked to perfection and the sauce is out of this world. I will definitely be making this again and again.
noah mangle
[email protected]I made this recipe for a special occasion and it was a huge success. The scallops were succulent and the sauce was divine. I highly recommend this recipe.
Joel Aqui
[email protected]This recipe was a disaster. The scallops were overcooked and the sauce was bland. I don't recommend this recipe.
Musawar Musawar
[email protected]I love this recipe! The scallops are always cooked perfectly and the sauce is so flavorful. I've made this dish several times and it's always a hit with my guests.
Hayden Scott
[email protected]These scallops were amazing! I followed the recipe exactly and they turned out perfectly. The sauce was especially good. I will definitely be making this again.
Annemarie Stander
[email protected]Not bad, but not great either. The scallops were a little dry and the sauce was a bit too salty. I think I'll try a different recipe next time.
Jibiril Ahmad
[email protected]Five stars! This recipe is a winner. The scallops were cooked perfectly and the sauce was delicious. I served them with roasted vegetables and it was a fantastic meal.
John Chuchu
[email protected]Meh. The scallops were a bit overcooked for my taste, and the sauce was too bland. I think I'll stick to my old recipe.
Jeniya Lama
[email protected]I've never cooked scallops before, but this recipe made it easy. The scallops were tender and juicy, and the sauce was flavorful without being overpowering. I'll definitely be making this again!
Kianna Davis
[email protected]These scallops were cooked to perfection! They were seared beautifully and the lemon-herb butter sauce was divine. I served them over a bed of angel hair pasta and it was a hit with my family. Definitely a keeper recipe!