The secrets to the PERFECT pan fried scallops in a rich creamy garlic white wine sauce!
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- Опубликовано: 1 июн 2024
- Seared scallops with a golden crust and soft, melt-in-the-mouth interior, nestled in a creamy garlic white wine sauce. We've also got a touch of heat and a little tangy hit of capers.
This scallops recipe makes a fantastic date-night dinner!
Free printable recipe is available on our site: www.kitchensanctuary.com/crea...
Ingredients:
400 g (14oz) extra large king scallops this is about 10-12 large scallops (see notes if buying frozen)
¼ tsp salt
¼ tsp black pepper
1.5 tbsp avocado oil
1 tbsp butter
2 cloves minced garlic
¼ tsp chilli flakes (red pepper flakes)
80 ml (⅓ cup) white wine (just enough to deglaze the pan)
120 ml (½ cup) double (heavy) cream
1 tbsp lemon juice
1 tbsp capers in brine, drained
4 tbsp finely chopped fresh parsley
To serve:
lemon wedges
black pepper
Instructions:
1. Take the scallops out of the fridge about 15 minutes before you want to cook them.
2. Line a tray with two layers of kitchen roll. Place the scallops on the lined tray and pat the tops of the scallops with more kitchen roll.
3. Place a fresh layer of kitchen roll on top of the scallops and press down lightly again. Leave for 10 minutes so the kitchen roll can soak up excess moisture from the scallops.
Warm a plate up with some hot water, or place in a very low oven.
4. Remove the kitchen roll from the scallops (it should peel off, almost sticking to the scallops - so you know they're nice and dry). Season the scallops on both sides with the salt and pepper.
5. Heat the oil in a large frying pan over a high heat.
6. Once the oil is shimmering hot, add the scallops to the pan, making sure there's space between each one.
7. Cook for 3-4 minutes, until dark golden brown, then turn over. The scallops should pull away from the pan when they're ready to turn.
8. Add the butter to the pan and cook for a further 60 - 90 seconds, spooning the butter over the scallops as it melts and bubbles. The scallops should be lightly browned on the second side and cooked through (you can check one by cutting through it - it should be opaque throughout).
9. Turn the heat down to medium and remove the scallops from the pan. Place on the warm plate.
Add the garlic and chilli flakes to the pan and cook for 30 seconds, constantly stirring, then add the white wine.
10. Let the wine bubble for 1-2 minutes, until reduced by half.
11. Stir in the cream, lemon juice and capers and heat through for a further minute.
12. Stir the parsley into the sauce, then add the scallops back into the pan. Heat for 30 seconds or so, then turn off the heat.
13. Serve the scallops with lemon wedges and a sprinkling of black pepper.
Buying scallops
I don't advise buying from regular supermarket (at least in the UK anyway). Even the extra large scallops are often tiny!
Buy from a fishmonger if possible, so you can see them.
You're looking for around 5-6 large scallops per person. 5-6 scallops should be about 200g.
Why do I need to dry the scallops?
Drying them with kitchen paper is key to get that golden crust - especially if you're buying frozen (wet) scallops.
Even buying 'dry' scallops (scallops that aren't treated with a water and preservative solution), I would still pat them down with kitchen paper to remove any excess moisture.
#seafood #recipe #cookingshow 
Хобби
Saturday night meal just sorted for the wife.Thanks Nicky
This is definitely going on my to cook list!!😂
yet again you have hit the spot with this. I have always been afraid to cook scallops - BUT NO MORE!! Thanks.
Couldn’t have wished for a better recipe 🎉 perfect, love scallops ❤
Ohhh...thank you Nikki 😊 Our Christmas Started is sorted 👌 Thank You as usual ....Stunning dishes xx
Merry Christmas to you and your family xxxxxxxx🎅🍾🥂🥳🎁🎂
Looks SCRUMPTIOUS 😊
Will be making that dish for sure this Sunday coming up, thank you!
OK Nikki you have outdone yourself with this one 😊😊 these scallops are cooked to perfection and that sauce, yummmmmy 😊😊 thank you for sharing your wonderful recipe 😋 😀 😊
❤Annie
Love making this you hit this head on. 100% Italian Brooklyn Born and Raised I have so many for this tou would love my Fra Diavolo Sauce Recipe with Scallops, Clams, Calamari erc.
That’s our Christmas Eve starter sorted then…! Bloody Marvellous….
Love scallops! This would make such a special meal
Love making this tour hut this head on. 100% Italian Brooklyn Born and Raised I have so many for this tou would love my Fra Diavolo Sauce Recipe with Scallops, Clams, Calamari erc.
Yum! This sounds delicious! I can't wait to try this recipe out.
I would love this in Angel hair pasta,looks so good 😊
Love scallops Nicky that looks so good xxx👍👍🏴🏴
Looks delicious Nicki merry Christmas to you and your family can’t wait for your new book
I love scallops but I've never be able to get ones that are so large. Wish I could have eaten that :)
Hi looks amazing - can I ask what pan you cooked them in
just subscribed btw - use lots of your recipe's
Yummo 😀
I have scallops on my menu for today but will be doing a pesto sauce per my daughter’s request for pesto but your creamy sauce and lemon is making me want to change it up.
Scallop pesto sauce may be too much for the delicate flesh of that shellfish. Quite strong bit why not?
@@noldi-fg7bo the scallops are placed on the pesto which doesn’t cause a breakdown of the fish. Not tossed in the pesto. No scallop will be harmed.
Here in the US scallops tend to be treated with sodium triphosphate so that they can be pumped full of water. This water weeps out during cooking making it nearly impossible to get a get sear even if they are dry before going in the pan.
Thanks for the info, I stopped trying to cook with them because of that reason. If they are a good price 🇨🇦I will grab the frozen ones but all I ever use them for is seafood chowder! 🙏👍❤️🇨🇦
Here in Arizona, I’ve stopped buying seafood altogether, because the smallish town I live in doesn’t sell what I consider to be quality seafood.
How strange. Not like that here in the UK. I cook them and they go a lovely golden brown 😊
That looks absolutely delicious and will be tried next time my fishmonger has fresh scallops - but would you really fry them for 3-4 minutes before turning?
I follow my late mother's instructions (she was French!) and lay them in the pan in a clockface around the edge taking exactly 1 minute to put them in then turn them over in order taking exactly 1 minute again, then remove them in order over exactly 1 further minute to ensure all are cooked for exactly 2 minutes (I told you she was French, Basque actually, from the fishing port of St Jean de Luz) and woe betide any errant son or daughter-in-law who strayed from her unquestionable wisdom and instructions! If I cook for as long as you suggest she will return to haunt me ...
What is that cast iron pan youre using in the video?
Cast iron is cast iron, no need for the exact pan.
idk y but scallops always reminds me of HELL'S KITCHEN
Hi Nicky. How could you? Scallops have a very delicate flavour and allowing that disgusting stinking allium, garlic anywhere near them is criminal.
Don't cook it then while the rest of us enjoy it