Are you a scallop lover? I often order them when we eat out, but I don’t make them nearly enough at home. They can seem a little intimidating, but so long as you follow a few key rules, you can cook scallops like a pro at home. 👩🍳PRO TIP Go for extra large king scallops. They look very large (especially if you buy them frozen), but they shrink upon defrosting, then shrink further when cooking.
✔️Key rules for cooking scallops
Take them out of the fridge 15 minutes before cooking – to take the chill off Dry them well – with kitchen paper. The surface must be completely dry to ensure a golden crusted sear. Ensure the pan and oil are VERY hot – don’t worry about burning them. A searingly hot pan is essential. You’ll get a better sear with a cast iron pan or a stainless steel. Non-stick pans can be difficult to get that lovely dark crust. If you find the scallops do stick (usually because the pan wasn’t hot enough) you can use a metal spatula on a cast iron or stainless steel pan (never use metal on a non-stick pan) to get under the scallops. If you leave behind some of that seared coating, that’s fine, it will mean more flavour in the sauce when you come to deglaze the pan with the wine.
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