ok lots of images on this one..
Ingredients:
Scallops (3 or 4 large are more than enough per person)
The sauce is enough for 6 to 8 scallops
Brandy or Sherry (about 1/2 cup)
Salt/pepper
2 tbl spoons butter
2 tbl spoons olive oil
Parmasean cheese
Italian Seasoning
Garlic (powder or fresh)
Heavy cream or 1/2and1/2 (1/2 cup)
Prep the scallops, the trick here is that they must be "dry" no need to rinse but they need dried to brown and seal correctly. After drying season lightly with salt/pepper/garlic powder (LIGHTLY) if fresh garlic, it will go in the pan with your butter/olive oil
Next step cook the things
On pretty high heat (9 of 10) we want the butter, olive oil and fresh garlic if used.. Heat until the butter starts to turn color.
Drop in the scallops carefully on one side and cook for about 2 minutes on the first side (must be browned) and then flip them over for another 2 minutes
Ingredients:
Scallops (3 or 4 large are more than enough per person)
The sauce is enough for 6 to 8 scallops
Brandy or Sherry (about 1/2 cup)
Salt/pepper
2 tbl spoons butter
2 tbl spoons olive oil
Parmasean cheese
Italian Seasoning
Garlic (powder or fresh)
Heavy cream or 1/2and1/2 (1/2 cup)
Prep the scallops, the trick here is that they must be "dry" no need to rinse but they need dried to brown and seal correctly. After drying season lightly with salt/pepper/garlic powder (LIGHTLY) if fresh garlic, it will go in the pan with your butter/olive oil
Next step cook the things
On pretty high heat (9 of 10) we want the butter, olive oil and fresh garlic if used.. Heat until the butter starts to turn color.
Drop in the scallops carefully on one side and cook for about 2 minutes on the first side (must be browned) and then flip them over for another 2 minutes
