It comes to no surprise that a majority of people love seafood. Realistically, what is there not to like? Fish and lobster may be the most popular forms of seafood desired and cooked by many, but I must say one of my all time favorite seafood dishes would be fried scallop. Thinking of it simply makes me go into overtime drooling mode. Scallops are closely related to oysters and mussels, and are as delicious as they are too as well. Pan frying scallops seem to be the most popular method because it is so delicious and almost impossible to refuse. Here are the steps on how to cook scallops.
The first step is to melt the butter in the pan on a medium flame on the stove and to toss in the garlic after all the butter has melted. So instead of following the conventional method of frying with oil, use butter instead to give it a rich taste. Use about 3-5 tablespoons of butter, depending on how big or small your desired serving portion will be.
After the garlic has turned a slight brown, reduce the flame on the stove to a lower heat followed by putting in the scallops and allowing them to be cooked on one side, and remembering to turn them to the next side soon after the scallops have turned a golden-brown color. While still in the pan, squeeze in some lemon all over the scallops to give it a tangy sour taste. Sprinkle some paprika and oregano over the mixture while they're still cooking in the pan, this step will give it that kick in its flavor. After you are done with the cooking, serve them on a glass plate with some tartar sauce mixed with dill weed as a dip. Besides it being served as a snack with a side of tartar sauce dip, you can too serve these scallops with some pasta or Couscous as a complete main dish.
Besides frying, scallops may also be prepared by boiling. One way of preparing scallops by this method is to cook the already fried scallops in a big pot with some chicken stock, onions, garlic, sliced tomato, salt, spices, carrots, bay leaves, peppercorns and butter. The consistency of the gravy should be rather thick but not too thick, yet not too runny at the same time.
A plate of freshly cooked scallops may be enjoyed with a recommended glass of red wine or some ice cold orange juice. Â
The first step is to melt the butter in the pan on a medium flame on the stove and to toss in the garlic after all the butter has melted. So instead of following the conventional method of frying with oil, use butter instead to give it a rich taste. Use about 3-5 tablespoons of butter, depending on how big or small your desired serving portion will be.
After the garlic has turned a slight brown, reduce the flame on the stove to a lower heat followed by putting in the scallops and allowing them to be cooked on one side, and remembering to turn them to the next side soon after the scallops have turned a golden-brown color. While still in the pan, squeeze in some lemon all over the scallops to give it a tangy sour taste. Sprinkle some paprika and oregano over the mixture while they're still cooking in the pan, this step will give it that kick in its flavor. After you are done with the cooking, serve them on a glass plate with some tartar sauce mixed with dill weed as a dip. Besides it being served as a snack with a side of tartar sauce dip, you can too serve these scallops with some pasta or Couscous as a complete main dish.
Besides frying, scallops may also be prepared by boiling. One way of preparing scallops by this method is to cook the already fried scallops in a big pot with some chicken stock, onions, garlic, sliced tomato, salt, spices, carrots, bay leaves, peppercorns and butter. The consistency of the gravy should be rather thick but not too thick, yet not too runny at the same time.
A plate of freshly cooked scallops may be enjoyed with a recommended glass of red wine or some ice cold orange juice. Â