Sautéed Sea Scallops

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Old cookbooks call for cooking scallops for 20 minutes and then covering them with a thick béchamel and broiling them. In fact, scallops need very little cooking—they are even delicious raw when freshly shucked—to bring out their delicate flavor, just enough to heat them through. When sautéing scallops, you need high heat to brown the two sides without overcooking the inside. Also, if the heat isn’t high enough, the scallops will release liquid (especially if they have been soaked) into the