COOKING SCALLOPS IN PAN RECIPES
FRIED SCALLOPS RECIPE - NYT COOKING
Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you’re buying.
Provided by John Willoughby And Chris Schlesinger
Total Time 30 minutes
Yield About 12 servings
Number Of Ingredients 5
Steps:
- Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
- Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
- Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
- When oil is hot, add scallops in batches small enough so they’re not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.
Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 19 grams, CarbohydrateContent 23 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 20 grams, SaturatedFatContent 2 grams, SodiumContent 624 milligrams, SugarContent 0 grams, TransFatContent 0 grams
SAUTéED SCALLOPS RECIPE - NYT COOKING
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Total Time 10 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http//schema.org, Calories 158, UnsaturatedFatContent 3 grams, CarbohydrateContent 4 grams, FatContent 9 grams, ProteinContent 14 grams, SaturatedFatContent 6 grams, SodiumContent 446 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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