Try this amazing recipe that will leave you craving for more!
- 1/4 cup water
- salt to taste
- 1/8 teaspoon cayenne pepper
- 2 cloves garlic minced
- 1 tablespoon olive oil
- salt
- 1 lb jumbo natural scallops
- ground black pepper
- 1 tablespoon melted butter
- 3 tablespoons heavy whipping cream
- 2 tablespoons white wine or japanese cooking sake optional
- 1 teaspoon chopped parsley leaves
- 1 slice lemon wedges quartered, for garnishing, optional
- Carbohydrate 3.00778374944052 g
- Cholesterol 152.944999870708 mg
- Fat 57.8511549554641 g
- Fiber 0.283262495994568 g
- Protein 1.39236624920195 g
- Saturated Fat 34.8414714711543 g
- Serving Size 1 1 recipe (611g)
- Sodium 3827.62249971823 mg
- Sugar 2.72452125344595 g
- Trans Fat 3.76186899694993 g
- Calories 525 calories
Step-by-step
- Rinse the scallops, pat dry with paper towels.
- Season with salt and black pepper.
- Heat up a skillet with olive oil and butter.
- Pan-sear the scallops on both sides until nicely browned, but don’t overcook them.
- Remove and set aside.
- On the same skillet, add the garlic and saute.
- Add a little bit olive oil if you want.
- Add the cream, water, wine, salt and cayenne pepper.
- Bring it to a gentle simmer until the sauce thickens a bit.
- Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.
Searing mollusks requires absolute precision regarding heat management, as an extra thirty seconds in a smoking skillet transforms a tender center into a rubbery texture. Jumbo proteins demand intense thermal contact to develop a deep golden crust without cooking through prematurely. Overcrowding the pan releases moisture that lowers the cooking temperature, effectively steaming the exterior instead of browning it. When doubling the batch for multiple diners, use two separate stainless steel pans rather than cramming everything into one surface. Maintaining high heat across multiple burners preserves the necessary environment for proper caramelization. Historically, French preparation relied on simple pan juices and butter basting, whereas modern pan sauces incorporate reductions of white wine or Japanese cooking sake to balance rich dairy fats. Heavy cream contains roughly thirty-six percent milk fat, allowing it to reduce rapidly without splitting when introduced to acidic components like wine. Deglazing the fond left behind from searing extracts caramelized proteins, building depth in under two minutes of simmering. If cooking a half portion, reduce the liquid volume proportionally to prevent a watery consistency. Scallops should be consumed immediately upon completion because residual heat continues firming the delicate muscle fibers long after the burner is extinguished.
