Lucinda-I love scallops too. They seem daunting to cook but they really aren't. Here's an easy and tasty way to prepare them.
First, take your large scallops and give them a gentle rinse in cool water. The main part used in a scallop is the adductor muscle (the round part). Look around to see if there's any tissue that needs to be trimmed/cleaned up. You don't want that extra tissue on there as it will be slightly tough....that's rule #1.
Secondly, place a kitchen towel on your counter and gently blot the moisture from the scallops. By doing so you will help them attain a dry surface. That dry surface will help in the searing process.
Third, heat up a large non-stick skillet with pats of butter and a drizzle of quality olive oil on medium high heat. Add in 1-2 cloves of chopped garlic & a sprinkle of fresh thyme. Add in your scallops with plenty of space in between. Let them sear and attain a little crust. After a minute, gently flip them over with a spatula. As they finish sprinkle them with sea salt, fresh cracked pepper. You want them to be slighly firm but not too firm. Don't overcook them as you don't want them to be rubbery. They should be moist and tender. Plate them on a small bed of arugula. Enjoy.
First, take your large scallops and give them a gentle rinse in cool water. The main part used in a scallop is the adductor muscle (the round part). Look around to see if there's any tissue that needs to be trimmed/cleaned up. You don't want that extra tissue on there as it will be slightly tough....that's rule #1.
Secondly, place a kitchen towel on your counter and gently blot the moisture from the scallops. By doing so you will help them attain a dry surface. That dry surface will help in the searing process.
Third, heat up a large non-stick skillet with pats of butter and a drizzle of quality olive oil on medium high heat. Add in 1-2 cloves of chopped garlic & a sprinkle of fresh thyme. Add in your scallops with plenty of space in between. Let them sear and attain a little crust. After a minute, gently flip them over with a spatula. As they finish sprinkle them with sea salt, fresh cracked pepper. You want them to be slighly firm but not too firm. Don't overcook them as you don't want them to be rubbery. They should be moist and tender. Plate them on a small bed of arugula. Enjoy.