Butter-Seared Sea Scallops with Pan-Fried Sweet Corn Hash
A properly browned scallop is one of the wonders of cookery, because getting it perfect isn't easy. First, scallops are crazy-wet, and moisture fights against browning. You can get a pocket of water trapped between the pan surface and the scallop, thus inhibiting the temperature rise needed for browning. Secondly, butter, while delicious, adds a higher degree of difficulty than vegetable oils, as its solids are prone to burning and its smoke point is fairly low. Master this and you'll be able to sear anything well.
Recipe by Oxmoor House October 2014
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
359 calories; fat 16.2g; saturated fat 5.8g; mono fat 4.4g; poly fat 1.8g; protein 25g; carbohydrates 34g; fiber 4g; cholesterol 61mg; iron 1mg; sodium 650mg; calcium 61mg.