Scallops
are one of the simplest ingredients to cook at home and could be the perfect
fast food. They can be cooked very quickly and taste incredibly good once you
know the cooking tips. Just made these pan seared scallops for lunch and they
were mighty delicious with amazing garlic butter soy sauce! Trust me, this is a
quick, easy, and crave-worthy recipe that you would like to make all the time.
Ingredients
-6
raw scallops, remove from the fridge 30 minutes before cooking.
-Plain
flour.
-Salt.
-Trout
caviar (optional)
-Chives
to garnish.
-Cooked
rice.
If
you get frozen scallops, thaw them overnight in the fridge rather than putting
at room temperature.
Garlic
Butter Soy Sauce
-2
tbsp unsalted butter.
-4
cloves of garlic, finely chopped.
-2
tbsp soy sauce.
-1
tbsp mirin.
-1
tbsp water.
Method
1. Pat dry scallops with kitchen paper,
then season with salt and dust with flour.
2. Heat a pan over medium high heat until
it’s really hot, add high smoke point oil (such as sunflower oil) and place
scallops in the hot pan, cook without moving them until brown, about 1-2
minutes.
3. Flip the scallops over and cook for
1-2 minutes, then transfer to a separate plate to rest.
4. Add butter and garlic into the same hot
pan, remove from the heat and stir well until butter melted.
5. Add soy sauce, mirin, and water, cook
over low heat for a further 1 minute.
6. Put scallops back in, scoop the sauce
over the scallops.
7. Serve over cooked rice, add trout
caviars (optional) and garnish with chives.
The tips
1. A dusting of flour would help absorb
excess moisture from scallop and give it golden brown crust after pan-frying.
2. Cook scallop in a hot pan.
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