Recipe of the Month: Scallop

Recipe of the Month: Scallop seared Scallops are one of those products where the art of cooking is to let the product be itself. No complicated marinades and long thermal treatment — just high temperature, short time and precision. Ingredients (per portion): — scallops — 4–5 pcs — butter or vegetable oil — 1 tsp — salt, freshly ground pepper — to taste — lemon — for serving — optional: cream sauce or white wine sauce Preparation: Thoroughly dry the scallops with paper towel — this is a key step for forming golden crust during frying. Heat pan on high heat, add some oil. Place scallops apart from each other and do not touch them for 1.5–2 minutes — exactly that amount of time forms the crust. Turn over and cook another approximately minute: the center should remain slightly translucent, which is a sign of correct readiness, not rawness. Serve scallops immediately after removing from pan — with a drop of lemon juice, pinch of salt or light cream sauce. Goes well with cauliflower puree, risotto or simply fresh herbs. Important: The quality of finished dish directly depends on the product — scallops must be fresh or properly defrosted, without excess moisture and without re-freezing. Current assortment of scallops — in the catalog WORLDSEAFOOD: https://worldseafood.ru/catalog/