Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, pan seared scallops. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Learn how to make Seared Scallops with a perfectly golden brown crust, just like at the restaurants! Their mildly sweet flavor and that caramelized crust they get when seared in a super hot pan…oh. Damp scallops won't sear or brown in the pan. The drier they are, the better they will sear.
Pan Seared Scallops is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Pan Seared Scallops is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pan seared scallops using 4 ingredients and 4 steps. Here is how you cook it.
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The ingredients needed to make Pan Seared Scallops:
- Prepare 1 pack frozen scallops
- Prepare 1 cube salted butter
- Make ready garlic salt
- Take black pepper
Sprinkle scallops on both sides with salt and pepper. These easy pan-seared scallops are seared with very little oil and served over a great low carb pasta alternative. Pan Seared Scallops Recipe: Sizzling Scallop Scampi is luxurious, yet so easy to make. Serve these pan seared scallops with your favorite side dish.
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Steps to make Pan Seared Scallops:
- Ingredients SCALLOP. Deforst, rinse well, and pat dry. Then add little salt on both sides
- Heat up the pan with oil then when its hot place scallops in for a min until one side is golden brown.
- Flip them then add the cube of butter and black pepper and cook the other side until golden brown
- Serve Hot. Done!
Pan Seared Scallops Recipe: Sizzling Scallop Scampi is luxurious, yet so easy to make. Serve these pan seared scallops with your favorite side dish. Pair with salad, grilled veggies, rice, or pasta! Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just.
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