Gastronomixs

Pan-fried scallops

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

Pan-fried scallops

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

scallops

 

 

oil

 

 

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.

Previous page