- Garlic Herb Seared Scallops
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- Pan Seared Scallops
Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Serve immediately.
Garlic Herb Seared Scallops
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Cuisine: American. Keyword: scallops. Servings: 4 servings. Calories: kcal.
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Author: Vered DeLeeuw. Sprinkle with kosher salt, pepper and garlic powder. Heat the butter and olive oil in a large inch , heavy bottomed skillet, over medium-high heat, about 3 minutes. Sear the scallops about 3 minutes on each side. When fully cooked, the inside should be white and moist. Serve immediately. NOTES If not using a nonstick skillet, you might find that after the initial three minutes, the bottom of the scallops slightly sticks to the skillet. This happens to me when I use a cast-iron skillet.
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The delicate flavor of the butter and herbs enhance the flavor of the scallops and don't overwhelm. This is a 5-star dish. A small side muscle is sometimes still attached to the scallops. It's the piece that kept them attached to their shells. Check each scallop for the tough muscle as you rinse them.
Pan Seared Scallops
If you see that the muscle is still attached to the side, simply pull it off with your fingers. Alternatively, you could consider seared scallops with herbs , which creates a different flavor profile due to the different cooking method. Preheat the oven to F. Butter a shallow baking dish —it should be large enough to hold the scallops in a single layer. Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry thoroughly.
Place the scallops in the prepared baking dish in a single layer and dot with butter.