Regularly preparing meals at home is a surefire way to eat healthier. Sometimes though, we run out of ideas for home cooked menu options. That’s when I experiment.
Usually the first time I try something new it turns out less than perfect. But the joy of cooking is getting better and learning how to cook something new.
I recently had a breakthrough with my prep of a household favorite, scallops. Allow me to share what I’ve learned.
First, a quick overview of searing scallops:
- Swirl a couple glugs of EVOO in a stainless steel frying pan and crank up the heat.
- Pat the scallops dry and add a little salt and fresh ground pepper.
- After the oil has been heating a minute or two (the oil should swirl around the pan very easily) add the scallops. You should immediately hear the sizzle.
- After a minute or two flip the scallops and cook an additional minute on the second side. Remove from pan and serve immediately.
What you’re doing wrong:
Using a non-stick pan. And not letting the pan get hot enough before adding the scallops.
Over-cooking. Resist the urge to cook the scallops longer than two minutes. Even slightly overcooked scallops turn tough. Scallops are not chicken or beef. Under-cooking will not make you sick. Overcooking will leave you disappointed.