Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick. Fish Recipe Salmon | Keto Fish Recipe | Fish | Fish Recipe Healthy | Fish Recipe Tilapia | Fish Recipe Baked
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Yield: 2 Servings
Ingredients: Salt and fresh ground black pepper 2 tablespoons oil, such as olive oil, avocado oil or grape seed oil 1 1/2 tablespoons butter 2 garlic cloves, minced 1 cup fresh basil leaves And so on.
Instructions:
Step number one. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
And now, Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
Step three, While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
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