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Seared Scallops Recipe - Cooking with Fen & Lady First
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00:00 Ingredients
00:49 1. Thawing and Drying Scallops
01:42 2. Blanching Asparagus
02:28 3. Pan-Searing Scallops with Olive Oil
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❤️ Seared Scallops Recipe - Cooking with Fen & Lady First
💛 Ingredients (Serves 5):
- 5 fresh scallops
- Approximately 1 plate of asparagus
- About 3 cherry tomatoes (for decoration)
💛 Seasonings:
- Extra virgin olive oil
-- 2 tablespoons or as needed for searing
- Salt for blanching asparagus
-- 0.5 grams
- Salt for sprinkling on scallops
-- To taste
💛 Main Tools:
- Non-stick pan
❤️ "Pan-Seared Scallops" - Cooking with Fen & Lady First:
1. Thawing and Drying Scallops
- Thaw the scallops, pat them dry with a paper towel to ensure a dry surface. This step contributes to achieving a better sear during cooking.
2. Blanching Asparagus
- Boil water with 0.5 grams of salt. Blanch the asparagus in the boiling water; the blanching time depends on the size and thickness of the asparagus. Blanch until you can smell the fragrance of the asparagus. (About 1.5~2 minutes)
3. Pan-Searing Scallops with Olive Oil
- Heat about 2 tablespoons of olive oil in a non-stick pan, maintaining the temperature at around 160 degrees Celsius. Sear each side of the scallops for about 80-90 seconds until golden brown. Flip them back to the first side, turn off the heat, and partially cover the pan with a lid. Let the scallops rest in the pan for about 40-60 seconds before serving. (About 4 minutes)
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References:
A. C. Tatarinov, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons upload.wikimedia.org/wikipedi...
あおもりくま,(Aomorikuma), CC BY-SA 4.0 creativecommons.org/licenses/..., via Wikimedia Commons upload.wikimedia.org/wikipedi...
Xiujun Sun, Zhihong Liu, Biao Wu, Liqing Zhou, Qi Wang, Wei Wu and Aiguo Yang, CC BY-SA 4.0 creativecommons.org/licenses/..., via Wikimedia Commons upload.wikimedia.org/wikipedi...
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