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Danilo Alfaro

Pan-Seared Scallops

By February 5, 2014

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Pan-seared sea scallops are among the most popular seafood preparations out there, and one of my favorite dishes to cook. With flesh firm enough to withstand the high heats needed to form a caramelized "crust" on the surface, but with none of the claws, heads and other weird appendages that lobsters and crabs insist on having, these simple bivalves are truly a "no-muss, no-fuss" shellfish.
How to Make Pan-Seared Sea Scallops
Pan-seared sea scallops.
Photo © Danilo Alfaro


This tutorial shows you, step-by-step, how to make pan-seared sea scallops. You can also learn more about shopping for fresh scallops, like what kind of scallops are the best for pan-searing, and how to avoid buying scallops that taste like soap.

Also, you can check out these two videos on sea scallops. The first one demonstrates how to sear sea scallops. And the second one discusses what to look for when you're buying sea scallops.

Finally, there's the matter of sauces. A great sauce to serve with seared scallops is a simple beurre blanc sauce, which is made with butter and wine and a few other ingredients. For more sauce ideas, check out these sauces for fish and seafood.

And here's more about cooking fish and seafood: Connect with Me: Google+ | Facebook | Twitter | Pinterest

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