Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Cooking goal
- Total time
- 5 min
- Cook at
- 130°F
- Internal temp
- 130°F
- Pull at
- 127°F
- Cook
- 3–5 min
Expect ~3°F rise while resting
Cooking goal
- Total time
- 5 min
- Cook at
- 130°F
- Internal temp
- 130°F
- Pull at
- 127°F
- Cook
- 3–5 min
Expect ~3°F rise while resting
Servings
4
Servings
4
4 lb Scallops
Salt
Olive Oil
- 4 lb Scallops
- Salt
- Olive Oil
Skillet
Required for this method
Skillet
Required for this method
Instructions
- 1
在煎锅前擦干干贝
用纸巾完全擦干干贝——这是最重要的步骤。表面的水分会导致蒸而不是变成棕色，破坏外壳。如果冷冻，在冰箱冷柜中的毛巾上解冻一晚，然后在烹饪前再次擦干。如果附着，剥下小的、坚硬的侧肌肉。烹饪前用盐轻轻调味两个平面。在锅开火前准备好其他所有东西——干贝快速烹饪，需要你的全神贯注。
- 2
煎干贝
在中高火上加热大锅。加入约2汤匙橄榄油或黄油-油混合物，让其变得非常热并在干贝进入前闪闪发光。冷锅意味着粘着和没有外壳。 平面朝下一次一个放置干贝，在它们之间留下充足的空间。如果锅太小，分批烹饪。 不要移动它们。在第一侧烹饪直到深金棕色并容易释放，大约1.5到4分钟，取决于大小。如果一个干贝在你试图翻转它时抵抗，再给它30秒。 翻转一次，在第二侧烹饪1.5到2分钟，直到中心刚好坚硬和不透明。目标内部温度是130°F。总烹饪时间大约是3到5分钟。
- 3
完成度和供应
干贝在两个平面上都深金棕色、轻轻按压刚好坚硬和中心不透明时完成。停止在这一点烹饪——它们快速变成橡胶质。如果不确定，使用130°F内部温度。立即从锅中取出。让静置在热量一分钟以carry-over完成。对于快速锅酱，将柠檬汁、白葡萄酒或高汤添加到锅中的黄油，在中火上烹饪2-3分钟刮去褐色位，然后在热量外涡旋1-2汤匙冷立方黄油以乳化。如果需要添加新鲜草药并倒在干贝上。
Frequently asked questions
- How long does it take to cook 扇贝?
- Most 扇贝 methods on this guide take about 5 minutes from prep through resting. Pick a method below for exact hands-on and cook times.
- What temperature should 扇贝 be cooked to?
- For best results, reach an internal temperature of 130°F. Use an instant-read thermometer and follow the doneness options on this page.
- What are the best ways to cook 扇贝?
- This guide covers Seared, Grilled, Broiled. Each method includes step-by-step instructions with times and temperatures tuned for 扇贝.
- Can I cook 扇贝 different ways?
- Yes. Choose a cooking method on this page — oven, stovetop, grill, air fryer, and more — to see equipment, timing, and technique-specific steps.
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