Pan Seared Scallops What You Need to Make the Best Scallops Simply pull the tissue away from the scallop with your fingers. It will feel a bit tougher than the rest of the scallop, but is very easy to remove. When cleaning fresh scallops, remove the tiny side muscles from the side. The scallop is the white, meaty part of the animal (referred to as the adductor muscle), and it is what causes the shell to open and close. What you’re eating when you cook scallops is the muscle between the two shells (whose shape is scalloped, by the way! thus the name!). Scallops are a type of mollusk, or shellfish, in the same bivalve family as mussels, clams, and oysters. Seared scallops have both a delicate texture in the center, but a crusty, golden brown exterior that can’t be beat.They have an innately sweet flavor and smell like the ocean (fresh is best!).Scallops cook quickly! 1 minute per side for average size scallops (about 1 – 1 ½ inches in diameter) or 2 minutes per side for the extra large scallops!.Pan seared scallops are hands down my favorite protein to cook and eat! Quick enough to prep on busy weeknights, but also totally perfect for special occasions (date night, we see you!). Here’s why we love them so much:
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