Seared Scallops
-
One of my favorite cookbooks is "How to Cook without a Book" by Pam Anderson. Her philosophy is that if you have to follow a recipe, you'll never cook on weeknights. So she focuses on some simple techniques that you can memorize and improvise with. I've got her frittata down pretty well, and now I'm moving into the searing section.
Herewith, how to sear sea scallops:
SEARED SEA SCALLOPS
1. Sprinkle 4 sea scallops with oil, salt, and pepper.
2. Sear them on high heat for 2 minutes each side.
3. Make a pan sauce to accompany them. To do this, remove the scallops from the pan, add in 1/2 cup of chicken stock, salt, and pepper, and cook till it reduces by half. Swirl in a slice of butter till melted for extra body. You can substitute part of the chicken stock with another liquid (white wine, orange juice, Grand Marnier, etc.).
-
One of my favorite cookbooks is "How to Cook without a Book" by Pam Anderson. Her philosophy is that if you have to follow a recipe, you'll never cook on weeknights. So she focuses on some simple techniques that you can memorize and improvise with. I've got her frittata down pretty well, and now I'm moving into the searing section.
Herewith, how to sear sea scallops:
SEARED SEA SCALLOPS
1. Sprinkle 4 sea scallops with oil, salt, and pepper.
2. Sear them on high heat for 2 minutes each side.
3. Make a pan sauce to accompany them. To do this, remove the scallops from the pan, add in 1/2 cup of chicken stock, salt, and pepper, and cook till it reduces by half. Swirl in a slice of butter till melted for extra body. You can substitute part of the chicken stock with another liquid (white wine, orange juice, Grand Marnier, etc.).
-
posted by Anonymous at
7:24 PM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home