Learn how to cook scallops in a skillet for a seafood splendor that is so easy. There are many delicious sauce flavors to change up how you serve them, which I list on the recipe card. With a superb sauce stirred up quickly with a little vermouth, butter, and parsley, this recipe is truly a wonderful fish recipe for your appetizers or main meal, and one that everyone will love!
Next, try Fresh Mussel Soup Recipe, Lobster Cooked In Thermidor Sauce, or Salmon Paté Recipe for more tasty seafood meals!
Why You Will Love How To Cook Scallops In A Skillet
- Scallops are an impressive dish to cook. If you want to impress your family and friends with a seafood dish, then this dish of sautéed scallops is the one to fall in love with.
- Scallops are delicious, and simple cooking is the best way to cook them.
- They can be used with various sauces, but here I will describe an easy way for you to enjoy them, and you can later add a sauce of your choice.
- They are a highly regarded cuisine in most countries.
- Once you have tried these little gems called Coquilles Saint-Jacques in French, you will want to keep this as one of your favorites.
- Then make many more fish and seafood dishes from my collection of mixed seafood recipes.
About Shellfish Scallops
They are part of the oyster family, a little bit like clams. They are called scallops because of their beautiful scallop-shaped shells.
They also have two kinds of meat, the meaty part called scallop, and the red and white soft part called roe.
💡Tip
In the United States, the roe is usually discarded, and only the scallop part is used, but to be truthful, I gently cook the roe and give it to our dogs; they love them!
How To Prepare More Seafood Dishes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
How To Cook Scallops In A Skillet
Ingredients
- 2 lb shelled scallops
- 4 tablespoon butter
- 4 tablespoon dry white vermouth or reisling for added flavour
- 2 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
- Rinse the scallops under cold running water to remove the sand and grit.
- Dry with a paper towel.
- Season with salt and pepper.
- Wash, dry, and chop the parsley.
- Heat half the butter in a large frying pan on medium heat.
- Add the scallops and sauté for about 5 minutes, flipping at half time, until brown on all sides.
- Remove to a warm serving plate.
- Add the vermouth or Riesling to the hot pan, and add the rest of the butter and parsley.
- Pour this over the scallops and serve. Mmm...
Notes
- Make one of these excellent French sauces to accompany your scallops: Bechamel sauce, Hollandaise sauce, Sauce Velouté, or Béarnaise Sauce.
- Add flavourings you like: Lemon and/or garlic are excellent flavors to put with sautéed scallops and can be added to the following basic sauces for a delicious outcome.
- Or lemon and lime with parsley to add brightness.
- Or orange and a little salsa.
- Or bacon, thyme, and parsley.
- Tarragon and mint.
- Be careful not to overcook the scallops, or they will become tough.
Comments
No Comments