Scallops Meunière for ep.5 of my restaurant series #seafood #recipes #shorts

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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.

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