Seared Scallops with Garlic Basil Butter

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How to make restaurant-ready scallops at home. These Basil Garlic Butter Seared Scallops take under 10 minutes to make and taste amazing! Jump to the Grilled Scallops recipe

Restaurant quality scallops

How to cook scallops like a pro

Scallops are one of the easiest types of seafood to prepare. They’re as easy as shrimp. In fact, we use the same method to make these Garlic Basil Scallops that we use to make our Garlic Butter Shrimp. There’s no reason to be bullied. Scallops are easy to prepare, I promise. With a few tricks, you’ll be cooking them like a pro in no time. Let me show you how I do it:

Grilled scallops with lemon and basil

How to buy scallops

Before you can prepare them, you need to buy quality scallops. Buy the freshest you can find. I look for larger scallops because they taste sweet.

Frozen scallops also work well in this recipe. The easiest and safest way to thaw them is to place them in the fridge a day before cooking. For a quicker fix, you can put them in a sealed bag and place in a large bowl of cold running water. Periodically move the bag around the bowl until the scallops are thawed. Suppose it takes about half an hour.

Steps for cooking scallops

This recipe is easy. Once you learn the tricks for cooking perfectly browned scallops on the stovetop, you’ll want to do it all the time.

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Step 1: Dry the scallops. I like to use a paper towel to dry them as much as possible. Wet scallops will not sear or brown in the pan. The drier they are, the better they tan. Frozen scallops have a little more moisture, so be very careful when cleaning.

Step 2: Add a thin layer of flour. For extra security, sprinkle a light layer of flour on each side of the scallops. The flour absorbs excess moisture and adds a nice golden crust when cooked in a hot pan. If you don’t have flour or are gluten free, you can skip this step.

Scallops lightly dusted with flour, salt and pepper
A golden brown is achieved by drying and adding a light layer of flour.

Step 3: Season the scallops. I use plenty of salt and pepper. I season one side of the pan, place it in the hot pan, seasoned side down, and while that side cooks, I season the other side.

Step 4: Cook the scallops in a very hot pan. If they don’t sizzle when you add them to the pan, it’s not hot enough. Between the dried and floured scallops and a very hot pan, it’s a guarantee of a good golden brown.

Step 5: Finish with butter, garlic and herbs. Scallops already taste amazing, but adding some creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant-worthy.

Grilled scallops in butter and garlic
The addition of a little creamy butter, garlic and fresh herbs at the end of cooking makes the scallops restaurant-ready.

And there you have it, how to cook scallops like a pro chef. Stick with our Butter Garlic Basil flavors or try something different. Fresh thyme, tarragon, or something spicy like jalapeno is a great idea.

Easier seafood recipes

Grilled Scallops in Garlic Basil Butter

  • PREPARATION
  • COOK
  • TOTAL

Seared scallops cook quickly, in 5 minutes, and are best enjoyed right away. If you’re serving them with pasta, vegetables, or rice, make sure they’re done before you cook the scallops. The basil adds a nice sweetness to the butter sauce, but if that’s not available, a few sprigs of fresh thyme will do.

Makes 4 servings, 3 large scallops each

Watch us at the recipe

will need

12 large scallops, 1 1/4 to 1 1/2 pounds

2 teaspoons all-purpose flour, optional, see notes

Salt and freshly ground black pepper

2 tablespoons oil, such as olive oil, avocado oil, or grapeseed oil

1 1/2 tablespoons butter

2 garlic cloves, chopped

1 cup fresh basil leaves

3 to 4 lemon slices

addresses

    Use a paper towel to pat the scallops dry. Dust one side of the scallops with some flour, then season with salt and pepper.

    Heat a large skillet over medium-high heat. Put the oil in the pan. When the oil is hot and simmering, carefully place the scallops in the pan, seasoned side down. Bake, without stirring, about 2 minutes until golden brown.

    While the first side is browning, dust the raw side of the scallops with some flour and season with salt and pepper.

    turn scallops; If something sticks to the pan, wait a few more seconds and then try again, gently rocking it back and forth to loosen it.

    Add the butter and garlic to the pan, then toss the butter in the pan as it melts. Simmer for another minute or two, then remove the pan from the heat. Add basil leaves and lemon slices. To serve.

Advice from Adam and Joanne

  • Should I use flour? If you don’t want to use flour, that’s fine. This will brown it evenly, and since some of the flour will stick to the bottom of the pan, it will mix with the butter and help thicken the garlic-basil-butter sauce. If you’re gluten free or don’t want to take the flour out, make sure the scallops are as dry as possible so they’re best browned nicely.
  • Thawing Frozen Scallops: The easiest and safest way to thaw them is to place them in the refrigerator a day before cooking. For a quicker fix, you can put them in a sealed bag and place in a large bowl of cold running water. Periodically move the bag around the bowl until the scallops are thawed. Suppose it takes about half an hour. Do not allow water to enter the bag.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 of the recipe (3 scallops) / calories 267 / total fat 12.6g / Saturated Fatty Acids 3.7g / cholesterol 69.5 mg / sodium 1236.8 mg / carbohydrates 9.6g / fiber 0.2g / total sugar 0.2g / protein 29.6g

AUTHOR: Adam and Joanne Gallagher



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Source : inspiredtaste.net

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