Cast Iron Seared Sea Scallops | Chef Lee Chizmar | Tips & Techniques скачать в хорошем качестве

Cast Iron Seared Sea Scallops | Chef Lee Chizmar | Tips & Techniques

While I love me some shrimp, crab, or lobster, seared scallops are the king of my sea(food) world! 😍 Their mildly sweet flavor and that caramelized crust they get when seared in a super hot pan…oh, swoon. Not to mention, they’re really low-maintenance compared to lobster and crab. 😋 Check out these tips from Chef Lee Chizmar on how to cook scallops! ✅Cast Iron Seared Sea Scallops: 4 ea. u/10 dry Sea Scallops 2 tbsp. of blended oil, just enough to cover the bottom of the pan 1 tsp. of butter 1 tsp. of fresh lemon juice Pinch of thyme leaves Salt and White pepper for seasoning ✅Method: Heat the Cast Iron pan over high heat. Add the blended oil, once the oil starts to reach the smoke point, dry tops of the scallops with a paper towel and season with salt and pepper. Add the seasoned side of the scallop down to the pan. Once the pan returns to smoke point again reduce the heat to medium. Pay attention to how fast the scallops are caramelizing, not all scallops are equal and the heat must be adjusted accordingly. You are looking for an even golden brown sear. Once you have achieved the sear, lightly season the other side of the scallop with salt and flip. Add the butter, lemon juice, and thyme to the pan and turn off the heat. Baste the scallops with the juices in the pan. Allow the scallops to carry in the pan to desired temperature and serve