If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes. Scallops are …
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Perfect Pan Seared Sea Scallops Recipe + Lemon Chive Butter
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Have no problem, I’ve never had a problem making perfect scallops. The first thing I do when I’m purchasing scallops. I find out if they are wet, packed or dry packed.. grocery stores have usually wet packed scallops. They have been chemically treated for preservation. They will never brown properly. Dry packed will brown, and they taste much better. NEVER EVER use freshwater with your scallops when you’re cleaning them. This includes saltwater fish as well. Use saltwater only. Especially with the store-bought wet packed scallops. I put salt in the bag and water and wash them this way a couple times. After this preparation, your scallops are ready for whatever way you prepare them.
I’m still trying to find a way to get some of the water out of wet packed scallops. I’ve been experimenting with different methods to draw the water out. I believe the chemicals are holding some water. This video is very interesting. It is definitely one of the good ways to fix scallops. I’m more of a purist, using salt only. I enjoy brown butter with garlic on my scallops. The actual cooking is quite accurate to put a sear on your scallops, especially wet packed scallops. (Qualifications: I worked in the Fishing business as a fisherman. I’m 3/4+ of a century old. I have been eating seafood my entire life including freshwater fish. Even though I don’t know it all.)
They look absolutely fabulous, can’t wait to try this new recipe. Thanks 😀
Best recipe for scallops!
O Buddy that looks amazing. Good Job🎉
Serves 4? One pound, barely serves me alone.
Delicious! I adore scallops. They are quite expensive but still well below that salted, "disgusting" fish roe called caviar. Disclaimer: My three-year-old daughter told me that in a blind test.
I don't see any need to make the task any more difficult than it is. Use a very hot pan, drizzle your scallops with a tablespoon of oil. I repeat, don't put any oil in the pan, you don't want those plumes of smoke, just apply the oil to the scallops. Cook on one side for a minute and a half, turn them over and continue cooking for a further 90 seconds. Remove the pan from the heat, but leave the scallops inside for another minute or two. This completes the cooking process.
Meanwhile, prepare a light sauce, such as beurre monté or something similar, feel free to add lemon, chives or whatever you like to your sauce. You'll thank me later.
Steam them, not sear them. Did I hear that correctly?
I made this for dinner tonight, was very well-received! Your video was key to my success here for sure. Thank you so much for sharing this recipe.
Butter and me have a love-hate relationship but I'm going to make this dish and wear the consequences
@ Chef Billy Parisi, @ 7:13, you said, "We wanna steam them (the scallops), not sear them."
I thought I misheard you, so I rewound and listened again. That was what you said. Am I missing something? (I'd thought this session was about searing scallops, which I can never do it right — always overcooking them, with juice oozing out even though I take care to pad them dry first with paper towels.) Thx. Great show.
You’ve got good knife skills. I’ve seen many TV “chefs” who can’t use a knife properly.
at 7:15 you say ",,,. we want to steam them not sear them." Isn't that backwards??
I noticed you mentioned you want to steam the scallops, not sear them. This must be incorrect …
Thank you so much for the video ! I truly loved that you’re giving tips while prepping everything. I learned so much
Looks yummy will make for thanksgiving ❤
Dear Sir,
this video is titled "perfect pan seared sea scallops " however at 6:55 in the video you state, "space them out, we want to steam them not sear them". I am confused, are you steaming or searing these scallops? Please clarify.
Good for us that you are teaching technology rather than a recipe. We need to learn the why rather than the what…
🍉🍊🍋🍌🍍🥭🍎🍏🍐🍑🍒🍅🥔🥕🌽🌶🫑🥒🥬🥦🧄🧅🍄🍞🍞🥐🧀🍖🍗🥩🥓🐟🍚🥚Greetings to all cooks and chefs from southeast Georgia-USA!
You need to work on your micro-plane technique. See Chef Jean-Pierre.
That lemon chive butter is now a staple. I always have it ready for fish recipes and even omelets. Everything tastes better with butter. Thanks Chef.