DRY PACKED SCALLOPS RECIPES

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PAN-SEARED SCALLOPS RECIPE | RECIPE - RACHAEL RAY SHOW



Pan-Seared Scallops Recipe | Recipe - Rachael Ray Show image

A quick and easy recipe for perfect pan-seared scallops with a browned, caramelized crust.

Provided by Nicole Cherie Jones

Number Of Ingredients 7

8 large
dry-packed sea scallops (about 1 pound)
tendons removed and patted dry
1 tablespoon EVOO (extra-virgin olive oil)
divided
1 tablepsoon unsalted butter
Salt and freshly ground black pepper

Steps:

  • To remove the tendons from the scallops, peel away the hard, crescent-shaped tendon and discard
  • After patting dry with paper towels, score them on one side with a sharp knife
  • In a large skillet over high heat, add the EVOO and butter
  • Meanwhile, season the scallops all over with salt and pepper
  • Once the EVOO and butter begin to bubble, gently add the scallops to the skillet, scored side down
  • Sear scallops, without moving, about 1 ½ minutes; using tongs, flip and continue cooking, again without moving, until browned and caramelized, about 1½ minutes more (you’ll know they’re cooking through when the sides of scallops are firm and centers are opaque)
  • Serve immediately

PAN-SEARED SCALLOPS RECIPE | RECIPE - RACHAEL RAY SHOW



Pan-Seared Scallops Recipe | Recipe - Rachael Ray Show image

A quick and easy recipe for perfect pan-seared scallops with a browned, caramelized crust.

Provided by Nicole Cherie Jones

Number Of Ingredients 7

8 large
dry-packed sea scallops (about 1 pound)
tendons removed and patted dry
1 tablespoon EVOO (extra-virgin olive oil)
divided
1 tablepsoon unsalted butter
Salt and freshly ground black pepper

Steps:

  • To remove the tendons from the scallops, peel away the hard, crescent-shaped tendon and discard
  • After patting dry with paper towels, score them on one side with a sharp knife
  • In a large skillet over high heat, add the EVOO and butter
  • Meanwhile, season the scallops all over with salt and pepper
  • Once the EVOO and butter begin to bubble, gently add the scallops to the skillet, scored side down
  • Sear scallops, without moving, about 1 ½ minutes; using tongs, flip and continue cooking, again without moving, until browned and caramelized, about 1½ minutes more (you’ll know they’re cooking through when the sides of scallops are firm and centers are opaque)
  • Serve immediately

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Aug 16, 2019 · Easy, quick-seared buttery scallops, nestled in a flavor-packed mixture of tomatoes and bell peppers! You'll love the bold Mediterranean flavors in this scallops recipe--fresh garlic, …
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TUSCAN SHRIMP AND SCALLOPS - COOKED BY JULIE
May 31, 2021 · How To Make Tuscan Shrimp and Scallops . Season the shrimp and scallops on both sides with salt and pepper. Heat some oil in a large skillet over medium-high heat. Cook the scallops …
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GARLIC BUTTER SEARED SCALLOPS RECIPE | DIETHOOD
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BAKED SCALLOPS RECIPE | ALLRECIPES
Of course, the one day that I needed fresh scallops, our seafood market here at the beach was out! But frozen worked out just fine. Just let the bag thaw out in a bowl of cold water for about 30 minutes and then dry them between paper towels. The scallops turned out …
From allrecipes.com
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BUY NEW BEDFORD SCALLOPS | DAY BOAT SCALLOPS DELIVERED TO YOU
Dry-packed, always. We shuck and pack our scallops on ice, a packing method that’s difficult, but also preserves the scallop’s best and freshest flavors. Natural and no additives. Skip the side of preservatives—our scallops are never packed with …
From lobsteranywhere.com
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TUSCAN SHRIMP AND SCALLOPS - COOKED BY JULIE
May 31, 2021 · How To Make Tuscan Shrimp and Scallops . Season the shrimp and scallops on both sides with salt and pepper. Heat some oil in a large skillet over medium-high heat. Cook the scallops for 2-3 minutes on each side, then remove them from the …
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HOW TO COOK SCALLOPS | MARTHA STEWART
Oct 16, 2020 · To prepare scallops that end up perfectly cooked with a crisp, deep-golden-brown crust, you need to start at the store. Look for scallops labeled "dry" or "dry-packed;" this means they haven't been "wet-packed," as in treated with a chemical …
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LOBSTER AND SHRIMP AND SCALLOPS IN GARLIC BUTTER SAUCE ...
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