Pan-fried scallops

This is one of the simplest methods of preparing scallops that lightly caramelises the meat.

Pan-fried scallops

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As needed:


scallops, in shell

As needed:



As needed:


salt and pepper

Preparation method

  • Open the shells and remove the 'nut' (white meat).
  • The coral can be used for making butter, for example, and the beards can be incorporated in a bouillon.
  • Rinse the nuts under cold running water for five minutes.
  • Pat dry.
  • Heat a pan and then rub oil onto it (using paper).
  • Roll the nuts in the pan until golden in colour.
  • Make sure they are cooked to perfection.

Serving suggestions

  • Serve as a component in a composition with cauliflower and almonds,
  • As part of a composition with asparagus, butter sauce, and lime.
  • As part of a composition with fennel, orange, and rosemary.

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