*Frozen* Hokkaido Scallops
Tax included.
Sashimi grade Hokkaido scallops vacuum packed for freshness
How to prepare a delicious scallop appetiser at home?
Seared Scallops with Garlic Butter
Ingredients required
Scallops
Oil
Garlic Butter
Salt & Pepper
White Wine
- Thaw scallops in the fridge.
- Dab dry with a paper towel and season with salt & pepper.
- Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook 2-3 minutes or until golden brown.Flip scallops over and cook an additional 1-2 minutes or just until firm and browned.
- Remove from heat and place on a plate to rest.
- Reduce heat to medium and wipe-out skillet with a paper towel.
- Add garlic butter and cook just until fragrant, about 30 seconds.
-
Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
-
Ready to serve
To note:
Ensure oil is hot and scallops are dry before going into the pan.
Do not move or stir them until they have a golden-brown crust.
Sea scallops will need anywhere from 3-6 minutes to cook. If they're on the smaller side, they'll need closer to 3 minutes. If they're larger, they might need closer to 6 minutes.
To tell if scallops are cooked they should be just opaque. The texture should be slightly firm but still tender.