Do you rinse scallops before sauteing?
Rinse the scallops, then pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won’t brown properly. Halve if instructed.
How do you know when sauteed scallops are done?
Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft, like well-set Jell-O; do not overcook or the scallops become tough and chewy.
Should scallops come to room temperature before cooking?
Remove scallops from the fridge 30 minutes before cooking so that they can come to room temperature. Do not put them in the sun or in a warm place.
How to cook scallops in sauce?
Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
What is the best way to cook asparagus?
First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C. Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute.
How do you cook scallops in a cast iron skillet?
Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes.
What do you serve with scallops?
Scallops sautéed in creamy butter and garlic, then once fragrant taken to a platter to pour extra lemon juice, butter, salt and pepper over scallops to serve. Pair with angel hair pasta and your favorite Pinot gris!