The key to a nice golden sear on scallops is to dry them thoroughly. Make sure when you go to buy them they're dry packed and not sitting in liquid. This makes them retain the moisture and then they won't brown. Seafood Dishes, Seafood Soup, Seafood Recipes, Seafood Boil, Seafood Pasta, Seafood
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pound Large Scallops, completely pat dry Kosher Salt and Ground Black Pepper, for seasoning 2 tablespoons Olive Oil 1/3 cup Heavy Whipping Cream 1/2 cup Basil Pesto, homemade or store bought And so on.
Instructions:
First. In a medium sized cast iron skillet or stainless steel pan heat to high heat. Season the scallops with kosher salt and ground black pepper.
After it, Add oil and scallops to the pan. Sear 2 minutes on one side until golden brown and 1 minute on the other side. Remove to a serving plate.
And then, Meanwhile, in a sauce pan heat cream over medium heat. Simmer until thickened, about 2-3 minutes. Turn heat off and whisk in pesto.
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