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Scallop Recipes for Beginners: No Fail Method

Posted On: October 22, 2015

For those that aren’t familiar with preparing scallops, we have two perfectly simple recipes for you to try.

We’ll sear the scallops, ensuring that the interior remains soft and tender, while providing us with a crisp exterior packed with flavor. Scallops and butter are a match made in heaven, so we won’t be shy about using it!

The first recipe is your basic, simple scallop recipe. If you feel like you’ve mastered the timing of scallops, you can move on to the second recipe.

Before you start…

We want the scallops crispy on the outside and tender on the inside, so make sure you prehead your skillet. We want it nice and hot before we add out scallops, as it’ll speed up the cooking time and give the exterior a great flavor.

Simple Seared Scallops

Ingredients

Method

Preheat your skillet over high heat. Rinse your scallops with cold water and pet dry with paper towells. We want the scallops to be dry before we add them to the pan. Add butter and olive oil to your pan. One the fat in the butter begins to smoke, add the scallops. Make sure they aren’t touching each other. Leave them alone for 1 1/2 minutes and then flip. You’ll see the scallops have a golden crust on each side – serve immediately.

Scallops with White Wine Sauce

Ingredients

Method
As the previous recipe stated, you’ll need a hot pan. Add 2 tbsp butter to the pan and season your scallops with salt and pepper. Preheat your oven to 150. (We’ll use it to keep the scallops warm later) Add the scallops to the pan and sear for 1 1/2 on each side. Remove the scallops from the pan and keep them warm in the oven. You’ll want to keep the same pan on the heat. It’s time to deglaze the pan. Scrape the brown bits with a wooden spoon and add the wine. Bring wine to a boil for 4-5 minutes, or until it reduces to about 2 tablespoons. Add the remainder of the butter, one tablespoon at a time, whisk until fully blended. Add the green onions and parsley whisk. Season with salt and pepper and serve with the scallops.

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