We’ll need to buy good scallops before we can prepare them. Purchase the freshest produce available. Larger sea scallops have a sweeter flavor, than frozen scallops therefore I search for them. Scallops from the freezer can also be used in this recipe. Place these in the refrigerator that evening before they want to cook them for the quickest and safest thawing. You may put them in a zipped bag and place them in a big bowl under cold water for a faster solution. Occasionally move that bag around the basin till the scallops have reheated. Assume they’ll take around a half-hour.
Dry the scallops with a paper towel.
They prefer to wipe them as clean as possible using a paper towel. Scallops that are damp will not sear or brown inside the pan. They will sear better if they are drier. Because frozen scallops have more moisture, be especially careful while patting them dry. Using a little sprinkling of flour, coat the surface. Add a thin coating of flour to either side of the scallop for added safety. While cooking in a hot skillet, the flour collects excess moisture and gives a lovely golden-brown crust. One can skip this step if they don’t have wheat or are gluten-free.
Season the scallops with salt and pepper. Usually, season with a lot of salt and black pepper. Usually, season the side out from the pan, set it prepared side down within hot pan, and thereafter season some other side while it cooks. In a heated pan, cook the scallops. It’s not hot enough, forfrozen scallops if they don’t sizzle when you put them in the frying pan. A lovely golden brown sear is ensured with dry properly floured scallops as well as a hot pan.