How to make restaurant-worthy scallops at home. These pan seared scallops with garlic basil butter take less than 10 minutes what do scallops taste like taste incredible! Frozen scallops work in this recipe, too.
The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl every so often until the scallops have defrosted. Assume they will take half-an-hour, or so. The Steps for Cooking Scallops This recipe is a simple one. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time.
Step 1: Pat the scallops dry. I like to use a paper towel to pat them as dry as possible. Damp scallops won’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have a bit more moisture so take extra care when patting them dry. Step 2: Add a light dusting of flour. For an extra fail-safe, add a light dusting of flour to each side of the scallops.