![]() Once you've purchased your scallops, the most important thing that you can do to prep them is to dry. Not all scallops are created equal, so when you're shopping for your scallops, try to source them from. ![]() For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here. A Step-By-Step Guide to Searing Scallops Like a Pro Buying Scallops. Sear scallops for 2 to 3 minutes per side, until browned and scallops are cooked through. ![]() Heat a large, cast iron or stainless steel skillet over medium-high heat and add olive oil. NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. Pat the scallops dry with paper towels and season both sides with salt and pepper. 1 Heat olive oil in a large skillet over. NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine, with additional beverages available at a nominal cost. step-by-step instructions Place the scallops on a cutting board and pat them dry with paper towels. Whoa!Īfter this informative class, you won't know how you lived without a cast iron skillet in your own kitchen! This prevents splattering and smoking up the house and also bad taste of burnt oil. I lightly rub the scallops with oil or melted butter and leave the pan dry. And when it comes to teaching us how to cook with cast iron, there’s nobody better suited for the job than Chef and experienced instructor Richard McPeake.Ĭhef is excited to show off his own brand of culinary expertise as he walks you through the art of cast iron cooking featuring Seared Scallops and Butter Basted Seared Steak with sides dishes like Acadian Corn Maque Choux (pronounced mock shoo) and Cheesy Corn & Jalapeño Beer Bread. Cast Iron pan preheated in oven 450-500F, then onto stove top on high will get you the best sear. Carefully add dry scallops in a single layer and do not crowd. Heat a heavy bottom pan and add olive oil. They’re dependable, durable, and, if cared for correctly, will last a lifetime. Prepare scallops by removing side muscle, rinsing and patting dry. Cast iron skillets are workhorses in the kitchen.
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