SEARED SCALLOPS WITH SCAMPI RECIPE (Best Way to Cook Scallops)

by Book Recipe
SEARED SCALLOPS WITH SCAMPI RECIPE

Seared scallops are a dish that many of us only eat in restaurants, but it doesn’t have to be that way. In my opinion, the best way to cook scallops only requires good scallops and a really hot pan. Scallops and the accompanying scampi sauce that I’m going to show you in this post is super easy and should demystify the process and turn you into an at-home scallop searing machine.

Follow along with the 📃 recipes below👇🏼👇🏼

SEARED SCALLOPS WITH SCAMPI RECIPE

SEARED SCALLOPS WITH SCAMPI

Seared scallops with scampi is on the menu in book recipe, and we are going to teach you how to make this delicious recipe from scratch! Fish & Shellfish Weeds & Sardines recipes, SEARED SCALLOPS WITH SCAMPI RECIPE, Best Way to Cook Scallops American
SEARED SCALLOPS WITH SCAMPI RECIPE (Best Way to Cook Scallops)
Seared scallops are a dish that many of us only eat in restaurants, but it doesn't have to be that way. In my opinion, the best way to cook scallops only requires good scallops and a really hot pan. Scallops and the accompanying scampi sauce that I'm going to show you in this video are super easy and should demystify the process and turn you into an at home scallop searing machine.
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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Large U 10-12 fresh scallops (frozen will work if you can't find fresh)
  • High smoke point oil (enough to coat the bottom of whatever pan you're using)

SCAMPI SAUCE

  • 30g or 2 1/4 tbsp olive oil
  • 40g or 4tbsp shallot
  • 5g or 1 3/4tsp minced garlic (about 2 cloves)
  • pinch chili flake
  • 3g or 1 1/8tsp ap flour
  • 75g or 1/3c dry white wine
  • 100g or 1/3-1/2c clam juice
  • 60g or 4 1/4tbsp cold butter
  • Zest of 1 small lemon
  • 5g or 1 1/3tbsp chopped parsley
  • pinch salt

Instructions

  1. Remove adductor muscle, dry all sides of scallops well, season generously with salt. Preheat oil in a large cast-iron pan over med-high.
  2. Lay in scallops in the pan one at a time and firmly press. Sear for about 90 seconds. Flip to the second side and continue to sear for about 60 more seconds. Finish by basting for about 30 seconds with the hot oil in the pan. Scallops should reach about 130F/54C.

SCAMPI SAUCE

  1. Wipe out the pan well then whisk oil, shallot, garlic, and chili flake for about 90 seconds or until the mixture is becoming translucent. Add in flour, whisk, and cook for about 20 seconds before adding wine to deglaze.
  2. Bring to a simmer to reduce the liquid and thicken (about 30 seconds).
  3. Add clam juice, turn heat to low, and allow to thicken and reduce for another 20 seconds or so. Whisk in cold butter to emulsify. Off heat, whisk in lemon zest. Add parsley and a pinch of salt. Stir to combine. Serve over scallops.

Recipe video


Bon Appétit

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