How to Cook Scallops
HOW TO COOK PERFECT BUTTERY SCALLOPS, WITHOUT THE BUTTER
Preparation:
Remove the foot of the scallop.
It will pull off easily with just a slight tug.
Some scallops do not have a foot, so do not panic if you can’t find one.
Store in refrigerator until you’re ready to cook them.
Cooking Instructions:
Heat skillet over medium high heat.
Place your hand about an inch over the cast iron. Once you feel it’s hot, add a drizzle of oil.
Salt your scallops and sear in the hot oil.
Sear one side until you see the scallop form a rich, brown crust.
Then flip, remove from heat and remove from pan after about 30 seconds. This side will look like it has ¼ of the amount of color compared to the seared side. That’s good!
Maybe it will be easier to understand this way.
80% of the cooking time will be spent searing the scallop . . . the other 20% of the time will be spent after you flip it.
****I do not baste my scallops. It’s not that I don’t agree with it…it’s just that I’ve found my method to result in a better, butter-y end product without the butter.