干煎扇贝
Main16 分钟4 份中等关于此食谱
金黄酥脆、黄油香浓的干煎扇贝，外壳完美焦糖化，内部嫩滑丝滑——仅需15分钟内完成。这种经典的餐厅烹饪技巧在家中出奇地简单：擦干扇贝、烧红的锅，加上快速的黄油淋浆就是全部所需，可制作令人印象深刻的优雅菜肴。
步骤说明
- 1
Pat the large sea scallops completely dry on all sides using paper towels — this is the single most important step. Any surface moisture will steam the large sea scallops instead of searing them, preventing a golden crust. Let them rest on a dry paper towel-lined plate for 5 minutes uncovered.
- 2
Season large sea scallops generously on both flat sides with kosher salt and freshly ground black pepper just before cooking. Do not season too early, as salt draws out moisture.
- 3
Heat a cast iron skillet over ^[high heat] for 2–3 minutes until it is very hot — a drop of water should evaporate instantly on contact. Add the neutral oil and swirl to coat. The oil should shimmer and just begin to smoke.
- 4
Place the large sea scallops in the pan flat-side down in a single layer, leaving at least 1 inch of space between each one. Do not crowd the pan — work in two batches if needed. Press each scallop gently with your fingertip for 2 seconds to ensure full contact with the pan. Do not move them.
- 5
Sear undisturbed for 90 seconds to 2 minutes, until a deep golden-brown crust has formed on the bottom. You should see the edges turning opaque about one-third of the way up the scallop. If they're sticking, they're not ready to flip — give them another 20–30 seconds.
- 6
Flip each scallop using tongs in the same order you placed them. Immediately add the cold butter, smashed garlic, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a wooden spoon to continuously baste the large sea scallops with the hot butter for 60–90 seconds.
- 7
The large sea scallops are done when they are golden on both sides, feel slightly firm (but not hard) when pressed, and are opaque throughout with just a hint of translucency in the very center. Total cook time is about 3–4 minutes. Remove immediately to a warm plate — do not leave them in the pan or they will overcook.
- 8
Spoon any remaining pan butter over the plated large sea scallops. Garnish with fresh parsley and serve immediately with lemon wedges on the side. Scallops wait for no one — serve right away.
