What Is The Best Way To Cook Scallops
Camila Farah
Preheat your oven to 375 degrees f.
Place scallops on the pan and let them cook until the bottoms begin to brown and their color has become halfway opaque. Cook the scallops for another 2 to 3 minutes. Stovetop is generally the preferred method for cooking scallops because it allows you to get a quick sear on the scallop in a hot pan avoiding overcooking. Scallops can be turn out well baked but only under careful supervision because they can dry out quickly.
Flip the scallops over. Bake the scallops for 18 20 minutes. Bake for 12 minutes or until the scallops are firm to the touch and white without being see through. To test for doneness use an instant read thermometer.
To cook the perfect scallop you need to remove excess water and you can do this by patting it dry with some kitchen towel. If you run out of room in your pan simply pan fry the scallops in two batches. Excess moisture is often the cause of scallops sticking to the pan. There are lots of ways to cook scallops from poaching to grilling but our favorite way is to cook them in a skillet with plenty of butter.
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Brush the scallops with olive oil or butter and add to a baking dish lined with aluminum foil. Heat the skillet over high heat and swirl a pat of butter until it melts. Heat a saucepan on the stove and then coat in butter clarified is best to help prevent burning or oil. Once the pan is hot.
For a twist on fish and chips use a traditional beer batter to deep fry scallops. Once dry season with some salt and pepper. Cooking en papillote is a great way to cook scallops to hold in moisture creating luscious morsels often cooked in stock water milk white wine or alcohol such as noilly prat. Put the baking pan on the center rack in your oven and let them cook.
This makes for a crispy exterior and juicy inside. First blot each scallop dry with paper towels. Give the scallops a quick rinse as this will help remove any grit. Cook the scallops on the second side undisturbed for 2 to 3 minutes more.
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That s because the broiler offers the kind of direct high heat that help scallops cook quickly making them moist and tender rather than dry and tough. Starting with the scallops in the edge of the pan will help them cook evenly since the scallops closer to the pan will cook faster.
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