How to Cook Sauteed Bay Scallops - Episode 46
ฝัง
- เผยแพร่เมื่อ 17 ก.พ. 2014
- Bay Scallops (dry packed if possible), 1lb
Clarified Butter, 2T
(or 1T butter + 1T vegetable oil)
White Wine, 2 oz
Lemon Juice, 1T
Butter, 1T
Fresh Parsley chopped, 2T
Kosher Salt and Pepper
Pat scallops dry with paper towels.
Salt and pepper.
Heat 2T of clarified butter or 1T butter with 1T vegetable oil in large non-stick pan.
Brown scallops on med-high heat for about 1 minute per side.
Remove scallops from pan.
Add white wine and lemon juice. Boil off alcohol for about 1 minute.
Add 1 T butter and turn off heat.
Add scallops back to pan then add chopped parsley.
Serve with rice, couscous, or pasta.
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The credits are a hoot! This is the fifth (and by far the best) bay scallops tutorial video I have watched on TH-cam. The only one that actually explains anything! :)
Glad it was helpful! really appreciate it.
1:42 *YEET!!!*
I laughed when one flew out of the pan 😂 poor guy 1:42
Great job
I used frozen bay scallops thawed with baking soda and it turned out perfect!
How on earth do you thaw them with baking soda?
@@kudzu_ I soak them in cold water in the fridge with a tablespoon of baking soda. It takes the “fishy” taste out. Also you can do this with chicken and it tenderizes it and takes the yucky chicken-y taste down a notch. It’s how a lot of Asian restaurants tenderize their chicken. Try it!
mmmm interesting! thanks for pitching in.
Great video!
Glad you enjoyed it.
OCD! OCD! Damn dude there is one lonely little scallop left in the bowl! Grrrrr!
Good Job ! Nice Video !
Glad you liked it.....hope it was helpful.
Can you use red wine
I cooked mine in regular butter for a few minutes and didn't add anything else. They weren't rubbery but the more scallops I ate the more bitter they tasted. How can you get the bitter metallic taste out of them?
As a general rule, don't eat anything if it tastes metallic and bitter.
Scallops are folter.feeders, they prolly came.from.pollited watwrs
If your goal was to not over cook them, why didn't you turn off the burner (the blue burning gas is highly visible) or remove the pan to a burner that has been off? They look good, but are they rubbery?
mmmmm.... rank amatuers like me are bound to make mistakes like that! normally i am careful not to overcook.... thanks for watching so carefully!
MaryJane McCoy
you need to look for dry packed scallops, the wet packed have added chemicals as a preservative that make then taste like that.
Absolutely right! Always look for DRY packed scallops when possible! Thanks for mentioning this.
Dude lost a scallop when stirring.....
Hey! What do you expect from a RANK AMATEUR! I like to remember that time when Julia Child was making an omlet on TV and dropped it! She just put it back together and said something like "they'll never notice it!" 😁