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Sautéing Shellfish
- Difficulty
Easy
By Anne Willan
Published 1989
Method
Usually, shellfish is extracted from its shell before sautéing (cephalopods are cleaned first). The meat may be raw or cooked and is cut into even pieces so that they cook at the same speed. Sautéing takes very little time—two to three minutes on each side for all but the plumpest of scallops
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