When it comes to cooking scallops, there’s a few rules you need to follow to sear them to perfection. Alton Brown knows best.
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Get the recipe: https://www.foodnetwork.com/recipes/alton-brown/seared-scallops-recipe-1916984
RECIPE COURTESY OF ALTON BROWN
Total: 8 min
Prep: 5 min
Cook: 3 min
Yield: 4 servings
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
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