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Old 05-10-2008, 07:57 AM   #51
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sattie just make sure your pan is ripping hot and you pat your scallops dry before putting them in the pan and you will be sure to get great color on them.
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Old 05-10-2008, 10:03 PM   #52
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They only had petite scallops in my supermarket fish section.
They had frozen large scallops in the freezer, are those to be avoided?


I suppose I can go to a seafood store and get fresh large scallops.
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Old 05-11-2008, 12:32 PM   #53
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Mmmm, just sauteed a half dozen sea scallops for my lunch. I seared them on medium high heat in avocado oil and butter with a little chopped scallion, tiny piece of chopped mild hot pepper and black pepper. Added a dash of fresh squeezed lemon juice and a splash of white wine at the end. Absolutely delicious. I think I'll be cooking this one for DW tonight along with fresh asparagus and a big salad. :-)
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Old 05-11-2008, 01:57 PM   #54
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Quote:
Originally Posted by GB View Post
sattie just make sure your pan is ripping hot and you pat your scallops dry before putting them in the pan and you will be sure to get great color on them.
I did just that and they turned out wonderfully. My biggest concern was over cooking them. That did not happen. I also skipped the lemon based on Saphellae's comments. Turned out pretty darn good for my first time cooking them.
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