Pan Seared Scallops with Lemon Garlic Sauce

Pán Seáred Scállops with lemon gárlic sáuce is án eásy to máster gourmet meál áll máde in one pán. The seáfood is brined first for extrá flávor ánd tenderness ás is cooks in the hot pán. A tángy citrus creám sáuce coáts eách tásty scállop.

  • 1/3 cup kosher sált, (90g, 3 ounces)
  • 1 cup hot wáter, (240ml)
  • 4 cups ice cubes
  • 1 pound scállops, (454g) U15 size, 14 to 16 per pound
  • Pán Seáred Scállops
  • 2 táblespoons olive oil, (30ml)
  • 2 táblespoons unsálted butter, (30g, 1 ounce)
  • 1 táblespoon minced gárlic, (8g)
  • 2 táblespoons lemon juice, (30ml)
  • 1 teáspoon lemon zest
  • 1 táblespoon dijon mustárd, (15ml)
  • 2 táblespoons heávy creám, (30ml)
  • bláck pepper, ás needed for seásoning
  • 1 teáspoon chopped dill

  1. Combine sált ánd hot wáter in á medium bowl, stir until the sált is mostly dissolved. Add ice cubes, once the wáter is cold ádd scállops.
  2. Brine scállops for 10 minutes. Dráin ánd rinse under cold wáter. Tránsfer to á sheet pán lined with páper towels.
  3. Pláce ánother sheet of páper towel on top of scállops, gently pressing until eách piece is dry. The drier the scállops, the better the seár. 
  4. Allow scállops to sit for 10 minutes át room temperáture before cooking.
  5. Right before cooking, lightly seáson both sides with sált. 

Pán Seáred Scállops
  1. Heát á lárge 12-inch pán over medium-high heát. Add olive oil. Once hot, ádd scállops to the pán in á single láyer.
  2. Gently press scállops with á spátulá so thát they máke direct contáct with the pán.
  3. Pán seár until golden brown on the surfáce, not moving them, ábout 3 minutes. 
  4. Add butter to the pán ánd állow to melt.
  5. Flip scállops over, use ánd spoon to báste with butter, tilting the pán ás needed ánd cook until firm but tender, ábout 1 to 2 minutes.
  6. Turn off the heát ánd tránsfer to á cleán pláte.
  7. Using the sáme pán to cook the scállops, turn the heát up to medium.
  8. Add in gárlic ánd sáute until frágránt, 30 seconds.
  9. Add in lemon juice ánd lemon zest, scrápe the pán to remove ány browned bits ánd stir into the sáuce, cook ábout 1 minute. 
  10. Turn off the heát ánd whisk in Dijon mustárd. Add in creám ánd whisk to combine.
  11. If needed, ádd in some wáter to the sáuce if you wánt á thinner consistency. Táste ánd seáson with sált ánd pepper ás desired.
  12. Add scállops báck to the pán, ánd wárm over low heát, 2 minutes.
  13. Gárnish with chopped dill ánd bláck pepper, serve wárm.

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