{"id":5093,"date":"2019-06-05T19:48:46","date_gmt":"2019-06-06T01:48:46","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=5093"},"modified":"2019-10-23T18:08:52","modified_gmt":"2019-10-24T00:08:52","slug":"sea-scallops","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/sea-scallops\/","title":{"rendered":"Sea Scallops"},"content":{"rendered":"\n
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Pan seared Sea Scallops in Asian secret sauce.<\/figcaption><\/figure>\n\n\n\n

The Best Sea Scallops<\/h1>\n\n\n\n

If you’re a fan of large Sea Scallops, you’re going to love this recipe. I show you the very best way to cook them before adding any sauce, then I show you a “Secret Sauce” that I like to use on seafood that is just to die for. I use this sauce in my Salt and Pepper Calamari recipe and many other seafood related dishes. So, you can either learn the perfect and simple way of cooking these scallops or you can kick it up a notch and try this sweet and spicy Asian sauce.<\/p>\n\n\n\n

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Raw Sea Scallops straining in a colander.<\/figcaption><\/figure>\n\n\n\n

Dry the Sea Scallops<\/h2>\n\n\n\n

For me, Sea Scallops aren’t the easiest to find and they usually come frozen. So, unless you live ocean side and lucky enough to buy them fresh, this is how you’ll find them. They need to be thawed to room temperature and strained. Then dabbed on paper towels to completely dry them out before cooking. Scallops have a ton of water in them already so, you don’t need to add any more to the pan when they’re being seared. A dry seasoned scallop will sear better and you’ll cut down on splatter.<\/p>\n\n\n\n

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Asian Sauce I use for many seafood recipes.<\/figcaption><\/figure>\n\n\n\n

Secret Sauce for Sea Scallops<\/h3>\n\n\n\n

There are many different sauce recipes you can add to your cooked Sea Scallops. My two favorites are a white wine, garlic and Butter sauce and this “Secret” Asian Sauce. The Butter sauce is as easy as it sounds and it’s done in the pan after the scallops are cooked. The Asian Sauce is a mixture of 3 bottled sauces that, when mixed together, make one amazing dipping sauce and they can all be purchased from practically any Asian market or grocery store that sell oriental products. The bottled sauces are Hoisin Sauce, Black Bean Garlic Sauce and Sweet Chili Sauce.<\/p>\n\n\n\n

I also have the most amazing Saffron Sauce recipe for Sea Scallops<\/a> and I highly recommend you consider that recipe too before diving into this one. It’s like liquid gold!<\/p>\n\n\n\n

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