Best & Simple Scallops

Notes

how to prepare scallops

Buy frozen wild caught scallops without the roe.  Make sure they are “Dry” – no chemicals added.

how to thaw scallops

• Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely, or overnight in the refrigerator.
• Make sure to thoroughly pat them dry with paper towel to absorb all the liquid before searing.
• How to cook scallops

Understanding how quickly scallops cook means you’ll never be intimidated again! They only take four to five minutes to cook — that’s it! You’ll have no chance of messing them up from now on. Guaranteed.

• Heat an oiled skillet or pan until it’s sizzling. Key step right here. You want them to sizzle and crisp to a golden colour on the outside.
• The first scallop should sizzle as soon as it hits the oil. If it doesn’t, wait and let the pan continue heating before adding any more.
• Use a large pan to avoid over crowding, or cook in batches to make sure they are at least 1-inch apart.
• Sear them without moving them for about 2-3 minutes on each side. Done!

Both sides of a scallop should be seared to a perfect golden-brown ‘crust’ with the sides opaque all the way through. They should be firm to the touch, but still slightly soft with a little bounce.

• For added tenderness, you can consider soaking the scallops refrigerated in milk for 2+ hours.