How to make restaurant-worthy scallops at home. These cooking oil to butter conversion seared scallops with garlic basil butter take less than 10 minutes and taste incredible! Frozen scallops work in this recipe, too.
The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl every so often until the scallops have defrosted. Assume they will take half-an-hour, or so.
The Steps for Cooking Scallops This recipe is a simple one. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time. Step 1: Pat the scallops dry. I like to use a paper towel to pat them as dry as possible. Damp scallops won’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have a bit more moisture so take extra care when patting them dry.
Step 2: Add a light dusting of flour. For an extra fail-safe, add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust after cooking in a hot pan. If you don’t have flour or are gluten-free, you can skip this step. Step 4: Cook the scallops in a hot pan. If they aren’t sizzling when you place them into the frying pan, it isn’t hot enough.
Between the dry and floured scallops and a hot pan, you are guaranteed a beautiful golden brown sear. Step 5: Finish with butter, garlic, and herbs. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy. More Easy Seafood Recipes How to make crave-worthy Garlic Butter Shrimp Scampi in under 15 minutes.
Easy Garlic Shrimp Recipe made with cilantro, lime, and butter sauce. How to make Perfect Garlic Herb Steamed Mussels in a broth made with white wine, garlic, and shallots. This Easy Baked Salmon with capers and garlic takes about 30 minutes to make, requires one pan and tastes amazing. Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.