With three cheese Risotto and asparagus paired with a killer EnGarde white
Pan Seared Scallops
- Thread starter OSOBUCO
- Start date
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Man that looks GOOD! I love scallops................. Thanks for reminding me, I haven't had them in a while, now I'm craving them!!
Lol. I still eat like I’m 20. I must say I tend to pay the price but it’s worth it!That's for two people, right ?
That looks awesome! Wish I could cook stuff like that. With three littles and a wife that hates seafood, it’s not a battle I choose to bother with. Enjoy!!
Ahhh. You have my brother’s life. His wife and kids hate seafood. He doesn't fight the battle either... I am lucky as my bride loves all kinds of food ?
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LOL, I just had scallops for the first time ever.
Except my recipe was different:
Except my recipe was different:
looks fantastic - bacon wrapped is amazing but I always avoided it out of fear of overcooking the scallops - I like mine a bit translucent in the middle like medium - I will give your recipe a try!!!LOL, I just had scallops for the first time ever.
Except my recipe was different:
Similar to kabobs, cook separate and then combine.
If you mix the two, one may get overcooked while the other is not done. As a result, I have separate meat and veggie skewers for kabobs.
The concept is similar with bacon wrapped scallops or tenderloin.
Oh man, looks amazing! Love scallops! Nice job on the sear my friend.
I gave up treif a few years back, but I would've loved this (and devoured it) in my 20s. Hope your bout with PAUS (Post Asparagus Urinary Syndrome) wasn't too bad! I like the drink pairing immensely.
I like them raw, straight out of the ocean.
I love those bugs. Great with a white wine. Spectacular photo.
Everything tastes great with bacon ?LOL, I just had scallops for the first time ever.
Except my recipe was different:
I love scallops or all sea food, but my wife can't stand shellfish, she gets sick from them. Excellent choice of wine, Chenin or Chablis is great with shellfish. I love mussels with fries, the Netherlands produces 50 million kilos and auctions 90 million kilos a year of which a lot is for export.
Thanks Brother! I use a mix of olive oil and butter and get it HOT HOT HOT. Let the scallops sit at room temp for a bit (like 30 min) and dry with a paper towel before searing and only do 8-10 at a time in a 14" pan for 1.5-2 minutes a side depending on size of scallops - works every time...
Looks delicious. I love scallops, but there is a bit of a learning curve to cooking them. The first few times I cooked them, they came out like pencil erasers in taste and texture. Now, high heat, and fast, is how I do them, and they turn out much better.