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Pan-Seared Scallops at Miller & Carter

If you are looking for a tasty and luxurious starter for the day, then Pan-Seared Scallops at Miller & Carter are a top-tier choice. It’s the kind of starter that sets the tone for a luxurious meal. Every bite feels sweet and creamy in your mouth. You can serve this item with many pairings, like crispy pancetta, a velvety pea purée, or a light citrus dressing. 

Additionally, it was reasonably priced, about £ 10.45. It contains 255 calories per Pan-Seared. For more information, you must visit below, which includes nutrition facts, recipes & more info!

PAN-SEARED SCALLOPS
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Price

ItemPrice
Pan-Seared Scallops£10.45

nutrition info

NutritionAmount per 1
Calories255kcal
Protein33g
Fat8g
Carbs0g
Sodium280mg

Time

Prep Time15 min
Cook Time10 min

How to make pan-eared scallops at home?

Ingredients:

  • Dry sea scallops
  • Salt
  • Black pepper
  • High smoke point oil (vegetable, canola, grapeseed, or olive oil)
  • Unsalted butter
  • Garlic (optional)
  • Thyme (optional)
  • Parsley (optional)
  • Lemon juice (optional)

Instructions:

  • Prepare the Scallops:
  • At first, remove the muscles from the sides if it is attached & throughout away.
  • Use paper towels to dry the scallops completely. If wet, they steam instead of getting a nice golden-brown crust when cooked. Dry scallops give an outstanding taste.
  • Sprinkle a small amount of salt & pepper before cooking for flavor. Remember, don’t do this too early because salt makes water & we need dry scallops.
  • Heat the Pan:
  • Then, take a large skillet ( iron or stainless steel recommended) & place it on the stave, then heat & wait until very hot.
  • Add oil & Swirl separate the oil over the pan. 
  • Sear the Scallops:
  • Put the scallops in the hot, oiled pan. And make sure they’re not touching each other.
  • Cook them for about 3-4 minutes until they are goldon& crust.
  • Turn the scallops with the help of tongs & sprinkle salt & pepper a little bit more on the other side.
  • Add a small chunk of butter to the pan for extra flavor. You can add garlic thyme, as well.
  • Now, let cook the other side for about 2-3 minutes, and with the help of a spoon, scoop up the hot melted butter in the pan and gently pour it over the scallops. The scallops become tender and juicy.
  • Make a Simple Sauce (Optional):
  • Now, carefully Remove the scallops from the pan and keep them warm.
  • When you fry the scallops, small pieces remain in the pan. Then add butter and lemon juice & mix them for about 2 minutes. Then it will make a sauce.
  • Serve Immediately:
  • Put the sauce on the top of the scallops before serving.
  • Now, serve and take some fresh herbs if desired & enjoy!

Tips for Success

Use dry scallops for the best flavor & outcome.

Don’t flip or move scallops right away. Wait and make sure that they become golden & crispy.

Before cooking, dry them once more because they will steam instead of fry.

Put limited scallops at a time. Don’t add too much. 

Other items

Conclusion

We take a starter just for tasting or refreshing purposes. Now, today Miller and Carter represent a unique starter that is Pan-Seared Scallops. These are top-tier choices for those who love sweets and seafood. When I tried this item, I actually liked it, and that’s the reason I want to share my experience with you. This item is reasonable in price and has balanced nutrition. You must try it once and make your day special!

FAQs

Yes, it’s best to remove the small, tough side muscle before cooking. They are chewy as well.

Yes! You can, but a stainless steel or cast-iron skillet gives a better result than the non-stick pan.

They must dry, season lightly, and cook in a hot pan without moving them for 1.5–2 minutes per side.

It contains 255 calories per scallops.

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