How To Cook Scallops To Serve Cold

Stovetop is generally the preferred method for cooking scallops because it allows you to get a quick sear on the scallop in a hot pan avoiding overcooking. Add scallops to pan. Bake scallops in a casserole dish with seasonings try butter dry white wine and lemon juice at 350 f.

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Put scallops in cold water 1 hour before cooking them to thaw them the same day.

How to cook scallops to serve cold. Using a slotted spoon remove the scallops to a strainer and drain. Flip the scallops over with a pair of tongs and add the butter to the pan. Turn over and cook 30 seconds.

First cook the scallops for 2 minutes or until a crust forms on one side be patient. Rinse don t drench several times in cold water to remove sand or grit. Remove the scallops from the pan and serve.

Heat a large cast iron skillet over high heat. Fill a bowl or your sink with cold water and set the package of scallops inside. Cook 1 minute or until browned.

Cook the scallops for 2 minutes making sure not to move them or touch them at all. Arrange the scallops on the tray cover with another layer of towels and gently but thoroughly press around each scallop to absorb as much moisture as possible. Let the scallops cook for 1 more minute basting the scallops with the butter.

Cook 3 to 4 minutes covered then flip the skewers. Place scallops in a bowl. Before you turn on the burner get out a platter or a baking sheet and line it with a double layer of paper towels or a clean kitchen towel.

Place them in a bowl toss with the lemon juice and refrigerate. Let them sit for up to 1 hour so they can slowly come to temperature. The scallops will easily release when they re ready to be turned.