Pan Seared Montauk Scallop Recipe From A Pro!

scallops

🥗Healthier: cauliflower

💰Cheaper: chicken breast

Cauliflower offers a lower-calorie option, while chicken is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is a budget-friendly swap.

Heat a pan on medium-high heat.

Add a mix of vegetable oil and olive oil to the pan.

Prepare the scallops by removing the tendon and drying them on a coffee filter or absorbent surface.

Cross-hatch the scallops to increase surface area for crispiness.

Season the scallops with salt and white pepper.

Once the oil is hot, add the scallops to the pan, ensuring they are not touching.

Baste the scallops with the hot oil and butter as they cook.

Cook the scallops until they are golden brown on one side, then flip them over.

Add butter to the pan and continue to baste the scallops with the melted butter.

Let the scallops rest after cooking to retain their juices.

Prepare a mango vinaigrette by whisking together white wine, mustard, and oil, adding salt and white pepper to taste.

Add chopped shallots and mango to the vinaigrette and whisk until emulsified.

Serve the scallops with the Asian greens and drizzle the mango vinaigrette over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens