Recipe Colossal Sea Scallops (Seared on Cast Iron) The Kitchen Professor

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Pat the scallops dry. 2. Remove the membrane that holds the scallop to its shell. 3. Preheat a cast iron skillet over medium high heat. 4. Sprinkle the sea scallops with salt and pepper, to season. 5. When the pan is hot, add oil, then drop in your scallops, giving them enough room in between so they are not too close to each other.

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10-20 per lb, sold per lb. $37.95 /lb Add to Cart Colossal scallops are meaty and tender heavenly morsels with a unique taste from the sea flavor. All of our colossal scallops are 100% dry boat which means there is never any moisture added. With a firm white meat, colossal scallops are highly prized as a food source.

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Sear scallops in olive oil, then coat them in a glossy, ultra-simple pan sauce of butter, lemon juice, and capers. These buttery, briny scallops would be great served as a main dish alongside.

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1 lb ITEM CODE: # 99980 | 3 pkgs | 1 lb $189.95 ADD TO CART ADD TO WISHLIST Product Info These large domestic sea scallops are so versatile and the ideal size for grilling or pan searing. Considered a delicacy, these tasty morsels of the sea have a briny yet slightly sweet flavor and a tender, almost buttery, texture.

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Dice the grilled jalapeno. Grill 1/2 of a lemon. Slice a lemon in half and place it cut side down on the grill for 3 minutes. This can be done at the end of the jalapeno grilling time. Remove the lemon from the grill and set aside. Combine the ingredients in a skillet. Add 1/4 cup butter to a grill-safe skillet.

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November 9, 2023 Photo by Chelsie Craig, Food Styling by Molly Baz Want to know the best way to cook scallops? The date night favorite is often categorized as restaurant food, but the.

Green Apple, Fennel, & Colossal Sea Scallops Salad

20 colossal-size sea scallops, patted dry with paper towels · 1⁄2 teaspoon kosher salt · 1/2 teaspoon freshly ground white pepper · 2 tablespoons canola oil · 3 tablespoons whole fresh cilantro leaves. Instructions. 1.

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Serving sizes: 2-4 colossal scallops or 4-6 jumbo scallops make a 3oz portion. Ranging from 10 to 30 scallops per pound, these plump mollusks are prized for their buttery texture and balance of sweet brininess. Colossal and jumbo scallops offer a substantial bite with rich ocean essence.

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Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each.

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Sea Best 8/12 Colossal Scallops, 16 Ounce Visit the Sea Best Store 4.4 1,278 ratings | Search this page Currently unavailable. We don't know when or if this item will be back in stock. Ingredients About this item Mild, sweet flavor Naturally low in fat Excellent source of protein Good source of omega-3 fatty acids Resealable bag

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Colossal Sea Scallops SKU: CSCAL 24 Reviews In Stock ProductQuantity 2 lbs Colossal Sea Scallops $120.00 3 lbs Colossal Sea Scallops $169.00 4 lbs Colossal Sea Scallops $218.00 5 lbs Colossal Sea Scallops $267.00 6 lbs Colossal Sea Scallops $316.00 1 lb Colossal Sea Scallop Add-On $49.00 Add to Cart

Recipe Colossal Sea Scallops (Seared on Cast Iron) Scallops seared

Ensure the scallops are nice and dry (I pat them dry with paper towel) and trim off the tough band of muscle that some of the scallops may still have (it's easy to spot because it's bright white); Season the scallops generously with salt & pepper on both sides; Add the butter and oil to your pan and ensure it's HOT;

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Preheat a skillet over medium-high heat until it's just starting to smoke. Add 2 tbsp butter and garlic and swirl to coat, allowing the butter to become nutty and fragrant.*. Add the scallops and sear for 60 - 90 seconds for a golden crust. Flip the scallops, remove the pan from the heat,

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You will sometimes see scallops labeled with words such as "jumbo" or "colossal". If you want to be more specific, U10 scallops are great for this recipe; that means you'll find under (less than) 10 scallops in a pound. U12 and U15 scallops are slightly smaller as there's more of them needed to make a pound. Any of these sizes would work!

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Sear the scallops for about 2 minutes on the first side, then add a small pat of butter to the pan while the other side finishes cooking, to flavor the scallops: Once the the scallops are done cooking, serve immediately, and make sure to transfer them to another dish for serving.

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Ingredients 4 colossal sea scallops, rinsed in cool water and gently dried 1 tablespoon canola oil The following ingredients are used as the seasoning and a dash should be used of each. See the photos to get an idea about how much to add Sea Salt Pepper Garlic Powder Natural Cane (Raw) Sugar Ground Cayenne Pepper