Youtor
Perfect Pan Seared Sea Scallops Recipe Lemon Chive Butter
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=GUodJgDHhCo
If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes. • Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells. It’s in the same family as a mussel, clam, or oyster. Scallops are most commonly sold shucked with the foot attached. The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked. • Ingredients for this recipe: • • 8 ounces softened unsalted butter + 2 tablespoons • • ½ peeled and finely minced shallot • • 2 finely minced cloves of garlic • • 2 tablespoons chopped fresh chives • • 2 tablespoons chopped fresh thyme • • ¼ cup chopped fresh parsley • • juice and zest of 1 lemon • • 1 pound U12 sea scallops, foot removed • • 2 tablespoons oil • • 1/3 cup white wine • • sea salt and fresh cracked pepper to taste • Serves 4 • Prep Time: 10 minutes • Cook Time: 5 minutes • Procedures: • 1. In a stand mixer with the paddle attachment whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy. • 2. Next, add in the lemon juice and mix until combined, about 1 minute. • 3. Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill. • 4. Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper. • 5. Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high. • 6. Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops • 7. Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom. • 8. Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved. • 9. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes. • 10. Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date! • Chef Notes: • Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking. • How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave. • How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked. • Scallops are meant to be eaten at a more medium-internal temperature. • They will overcook very quickly and become very chewy. • If you have the option always buy dry-packed scallops. • Also, try serving the scallops with a simple beurre blanc. • There will be plenty of herb compound butter leftover that is perfect for freezing.
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