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  1. Scallops Meunière for ep.5 of my restaurant series ♥️ fun fact? I was on seafood duty for most of my restaurant career. Scallops are easy if you follow these tips:

    Tip 1: I like to take a blow dryer or a fan on COOL and dry surface on both sides to draw out moisture and get a nice hard sear. You can leave it uncovered in the fridge for a couple hrs.

    Tip 2: When buying scallops try to get ‘dry’ vs ‘wet’ because they will sear & taste better but also you won’t be getting scallops that have been injected with water.

    Tip 3: Give them a lil shake when searing (always on a preheated pan) so they don’t stick but then let them be to develop a hard sear. I always sear 4-5 min on one side and 30-60 sec on the other depending on size.

    Ingredients:
    * 10 U-10 scallops.
    * 3 tbsp capers.
    * 1 tbsp caper brine.
    * 1 lemon
    * 4-5 tbsp butter (unsalted).
    * Black pepper to taste.
    * Fresh parsley to taste.

    Directions:
    1. Cut the foot off the scallops and season.
    2. Preheat a pan for 2 min on high. Add some olive oil.
    3. Sear the scallops, giving them a lil shake. Let them sit unbothered for 3-5 min depending on size. Flip and sear another 30-60 sec.
    4. Remove from pan.
    5. Add in butter and capers. Let them brown on medium for 4-6 min. Scrape the pan for the scallop drippings. Add lemon zest.
    6. Squeeze 1/2-1 lemon to taste.
    7. Add in the parsley.
    8. Serve.

    #

    Do we like the restaurant series?

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