How to Cook Scallops Perfectly Every time!
Hello friends, Scallops are often feared by home cooks. But today I'm going to share with you how to cook scallops perfectly every time! Scallops are one of the easiest and most delicious seafoods you can cook! Tender and sweet, if you haven't tried them, you are missing out. Seared Scallops are so delicious and definitely worth the little time and effort! Try these Seared Scallops and find out how to cook scallops perfectly every time. Trust me your family and friends are going to love them! Be sure to let me know what you think in the comments below.
Recipe Video
Recipe Ingredients
- 2 tablespoons Clarified Butter
- ¼ cup Shallots sliced
- 1 ½ cup Fennel sliced very thin
- 1 cup Small Cherry Tomatoes cut in half
- 1 tablespoon Garlic chopped very fine
- ½ cup White Wine
- Zest of One Lemon (½ of the lemon is enough for 2 servings)
- 1 tablespoon Lemon Juice
- 12 teaspoons Fresh Parsley chopped
- Fleur de Sel Salt to taste
- Black Pepper to taste
Recipe Instructions
2 to 4 scallops per person as an Appetizer, 4 to 6 for a Main Course (depending on their size)
Preheat Oven to 375ºC / 190ºC
- Dry the scallops with a paper towel, season with salt (the Chef uses Fleur de Sel).
- Using a Non-Stick Oven Proof Frying Pan to cook the scallops and a Saucier Pan to cook the fennel and tomatoes fondue.
- Add some clarified butter in both pans and when hot (360ºF / 182ºC) In the Saucier Pan, add the shallots, fennel and tomatoes and cook at medium low heat for about 5 to 7 minutes.
- In the Fry Pan, add the scallops and the sauté until golden brown on one side, turn on other side and transfer to the Oven for about 5 minutes (depending on their size).
- Back in the Saucier Pan, add garlic when fragrant and white wine. Reduce the wine until almost dry. Turn off the heat and add butter, lemon zest, and lemon juice.
- Take the scallops out of the oven, season them with Salt and Pepper.
- Garnish with fennel fronds.
