Sea scallops are larger than bay scallops.They cook quickly because of their small size.If you want to cook scallops, you can either pan sear or deep fry.The longer cooked scallops sit, the less tasty they will be, so make sure that you have the rest of your meal already prepared.
Step 1: The rest of your meal should be prepared first.
The best time to cook scallops is when they are fresh out of the pan.If you are going to serve pasta or a salad with your scallops, make sure you prepare it first so you can serve it when the scallops are done.If you want to serve these scallops over toast, you should butter the bread before cooking them.
Step 2: The side-muscles should be removed.
Before you start cooking your scallops, remove the tags from them with your thumb and forefinger.These muscles are easy to see because they feel tough and firm to the touch, and their fibers go against the rest of the scallop.The muscles are attached, but they are much harder to chew than the rest of the scallop.
Step 3: The scallops should be washed with cool water.
It is a good idea to rinse the scallops before cooking them.Run water over them so they can drain quickly.scallops will get soggy if they sit in water for too long, so it's important to drain them quickly.
Step 4: The scallops need to be dried with a paper towel.
Spread the scallops out on a flat surface covered in paper towels after they have drained.pat each scallops dry with a clean paper towel.If you don't pat the scallops dry before you sear them, you'll end up with tougher steamed scallops instead of tender, pan-seared ones.
Step 5: Sprinkle salt and pepper on the scallops.
How much you use is up to you.If you like spicy food, use more pepper.If you like salty things, use more salt.
Step 6: Put butter or olive oil in the saucepan.
Place unsalted butter or olive oil in the pan and turn it on.To coat the bottom with butter or oil, swirl the pan.The pan needs to be very hot in order for the scallops to cook.You can tell the pan is hot if you drop some water on it.
Step 7: The pan has scallops on it.
They should be in a single layer.If you are cooking a lot of scallops, you may need to cook them in batches.If the pan is too crowded, the scallops won't cook well.When you put the first scallops on the pan, they should sizzle.Wait a few more seconds before adding the rest.
Step 8: The scallops need to be cooked for 2 minutes.
Don't jiggle the pan or move them around.They won't sear or heat evenly if you do this.The scallops need to sit undisturbed in the pan for a long time to develop a golden brown layer on the side.
Step 9: The scallops should be cooked for 2 to 3 minutes.
Let the scallops cook for a few more seconds if they don't peel off the pan easily.A pair of tongs or a flat spatula can be used to flip them.Again, don't jiggle the pan or move the scallops around while they're cooking.
Step 10: When the scallops are done, transfer them to a plate.
The side of the scallops that is golden-brown should look opaque all the way through.When you press on them, they should be firm.Don't overcook the scallops, they'll end up tough.
Step 11: The scallops are still warm.
You can serve the scallops with your favorite sauce, pasta, or vegetable.The longer they sit, the less fresh they will be.Add these scallops to a salad or serve them over pasta with a little lemon or olive oil.You can store your scallops in the refrigerator for 3-4 days if you don't eat all of them.You can freeze them in a container for a few months.
Step 12: Place the skillet in the high heat.
Turn on the heat to high when you add 1.5 ounces of olive oil to the pan.When oil starts to smoke, the pan is ready.When the oil starts to smoke, add the scallops.The smell and taste of your scallops will be unpleasant if you wait too long.
Step 13: For 30 seconds, add the scallops to the skillet.
If you can spread them around, they will lay across the pan in a single layer.Don't stir the scallops.Allowing the scallops to sit undisturbed will allow them to sear a little bit.
Step 14: The scallops will be cooked for 30 more seconds.
Give the pan a gentle toss to move the scallops around after they have cooked for 30 seconds.Add the garlic to the pan and stir with a spoon or spatula.Keep stirring for 30 seconds.The garlic should be fragrant after about 30 seconds of cooking.Give it a few more seconds if not.
Step 15: The scallops should be cooked in wine and lemon juice.
Let the scallops come to a boil after you mix in the wine and lemon juice.For 30 more seconds, let the scallops cook.
Step 16: Remove the pan from the heat when you stir in parsley and butter.
Cut the butter into cubes if it is cold and hard.Take the pan off the burner after you stir it in with parsley.When the pan is still on the stove, don't wait for the butter to melt.After you take the butter off the heat, the pan will still be hot enough to melt it.
Step 17: After the butter is melted, add the rest of the spices.
Once you remove the pan from the heat, butter should melt in a few seconds.Add salt, black pepper, and cayenne pepper when the butter is completely melted.The spices should be spread evenly by giving the scallops a stir.
Step 18: The scallops are hot over toast or pasta.
Immediately after you have stirred in the spices, serve the scallops.They can be spooned over buttered toast or served over pasta.The better the scallops taste, the sooner you serve them.You can either keep the scallops in the freezer for a few months or keep them in an airtight container for 3-4 days.
Step 19: The cooking oil should be in a pot.
Cook the oil on the stove over medium-high heat by pouring it into a large, deep pot.To test the heat of the oil, use a deep fryer.It will be ready when the temperature is 330 F.While the oil is heating, you should have time to prepare the other ingredients.
Step 20: Sprinkle salt and pepper on the scallops.
Sprinkle the scallops with salt and black pepper in the baking dish.The seasoned scallops should be put aside.
Step 21: Put the eggs and flour in the bowls.
Put the eggs in a small bowl and whisk them with a fork.The bowl should be left on the counter.Put the flour and breadcrumbs next to the eggs in two shallow bowls.For something fancy, you can use plain breadcrumbs or "flavors" such as garlic.You may need to adjust the amount of seasonings you use if you choose flavored breadcrumbs.
Step 22: The scallops should be thrown in the flour.
They should be lightly coated with flour.If you have a lot of scallops, you should only work with a few at a time.After removing the scallops from the bowl, shake the excess flour off of them.
Step 23: Next, place the scallops in the eggs.
Take the scallops out of the flour and place them in the bowl with the eggs.Use your clean hand to shake the bowl and toss the scallops in the egg.You can either take the scallops out with a spoon or with your hand, which is already messy.The spoon will help keep you from wasting the egg.
Step 24: The scallops should be put into the breadcrumbs.
Take the scallops out of the egg and place them in a bowl.Roll the scallops around with a spoon or cover them with crumbs.They need to be evenly coated with the breadcrumbs.Place the scallops in a single layer on the baking sheet as you coat them.Continue until you have coated the scallops.
Step 25: Put half of the scallops in the oil and cook them.
Drop the scallops 1 at a time into the oil.To prevent splashing, hold the scallops low over the oil.Before you cook the scallops, make sure to test the temperature of the oil.
Step 26: Cook the scallops for 2 minutes.
After 30 seconds of cooking, stir the scallops with a spoon to prevent them from sticking together.They should cook for another 1 and 2 minutes.The temperature of the oil should be tested occasionally.When the breading is golden brown, the scallops should be done.If you want to test them, you can put a cake tester in the middle of a scallops and hold it under your lip.bay scallops are small so they can cook quickly.Check them at around 1 and 12 minutes of cooking time.
Step 27: Add the next batches if you remove the scallops from the oil.
Once the first batches of scallops are done cooking, place them on a plate lined with paper towels and allow them to sit while you cook the next batches.The excess oil will be soaked up by this.You can either cover the cooked scallops with foil or keep them warm in an oven at 300 F.
Step 28: The fried scallops should be served with a cocktail or sauce.
When the scallops are still hot, serve them up.They will taste great dipped in cocktail sauce.It is possible to squeeze lemon juice over them.If you eat them fresh from the fryer, they will taste better and be at their crispiest.If you have to store them, keep them in a well-ventilated container in the fridge for no more than a few days.