Pan fried scallops may be one of the most delectable foods to have come out of the ocean, but when prepared badly, they can taste like boiled rubber. If you would like to fry scallops for a gourmet meal, there is some prep work to be done.
Instructions
1. Thaw scallops slowly in the refrigerator, where they can be kept fresh for up to 72 hours. Scallops can go bad or become mushy if they thaw too quickly. Make sure that your scallops are completely thawed all the way to the center before adding them to your frying pan.
2. Pat your scallops dry before throwing them in the pan. You can use a clean cotton cloth or dry them with a paper towel, making sure you have removed all of the extra water and juice released while thawing. .
3. Make sure your oil is extremely hot the scallops. Dip your fingertips in lukewarm water and shake the water off into the pan. If the oil sizzles, you can begin frying your scallops.
4. Closely monitor your scallops while they fry; they cook very quickly. It will only take a few minutes for the pan side of the the scallops to brown. Once golden, flip and fry for another 2 minutes on the opposite side.
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