Cooking Mouth Watering Scallops

For an elegant entree that requires little preparation or cooking time, try scallops pan-frying.

Fans of The kitchen program hell can remember the cooks had difficulty preparing scallops Chef Gordon Ramsay standards. Every week a poor competitor was the target of merciless tongue lashing Chef, either insufficient cooking or burning the tender crustaceans, quick cooking. The problem was probably due to the pressure of these cooks were low, because in the real world (unlike reality television), Its just not that hard to cook are. The trick is to see them, though because overcooking them will ruin its texture and flavor in no time. We are here to help.

How to prepare scallops

Most scallops you buy in the market come without the muscle stiffness that binds them to the housing. If not, it is best to cut it before cooking. It gives a quick rinse with cold water and pats them dry with a paper towel. He sets aside while cooking utensils meet.

It is important with this dish to have everything on the list before cooking because It takes so little time at the stove. Once the scallops pulling out the fire, will have to serve them immediately.

The ingredients

Many cooks prefer its season with a fine sprinkling of sea salt, black pepper and perhaps a soft grass served as chopped parsley on top. Frying pan, a popular way to cook scallops, will have to use a vegetable oil with a high smoke point as safflower, grapeseed or olive oil extra virgin. Clarified butter can also be used and bring a rich and full flavor to the dish.

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Clarified butter may sound extravagant, but it’s just regular butter with butterfat removed. You can easily clarify butter putting a stick in a saucepan and heat slowly until melted. You begin to see a form of a creamy layer on top of the liquid. Skim this layer off until all you have is liquid, which is its clear ghee.

Cooking scallops

Once you have everything together, heat the pan with oil or butter inside until heated through. Sprinkle just a few drops of water in the tray to test the heat; if water burns the pan is ready. Place the scallops in a position clockwise around the pan. This helps you with your time. Let the scallops cook for a minute or until the meat turns light brown. Starting at the top of your “clock”, turn the scallops and cook the other side. Use tongs to turn, never pierce the meat with a fork to convert any type of meat. Cook for a minute and pull the pan.

To flourish added, lower the heat and deglaze the pan with ½ cup white wine or ghee. Reduce the liquid for one minute before pouring over the top of it before serving. You can also add chopped shallots or lemon juice for extra seasoning.

That’s all about it! Scallops have very well on the plate either alone, on top of pasta or served with garlic prawns. For a change of pace from the usual fish dinner, try pan-seared scallops for your next special meal.