How to Perfectly Cook Scallops

Scallops are on of my favorite things to eat and make because it is so easy to do! This video will show you just how easy it really is! Enjoy guys! And we serve it with an amazing Sage Brown Butter Sauce!
Ingredients:
1# Dry Pack Scallops
Juice of 1 Lemon
Chopped Sage
4 Oz. Butter + A little Extra
1 Oz. Chopped shallots
Olive oil
Procedure:
1. Score the scallops in a grid pattern and allow to sit at room temperature for 20 minutes.
2. Heat the butter over medium heat in a saute pan until it begins to turn golden brown, about 2-3 minutes. Add the shallots and cook for 30-45 seconds. Remove from heat and add the lemon and sage. Season with salt and pepper and reserve.
3. Heat a cast iron skillet over high heat for 3 minutes. Add 1 Oz. olive oil. It is OK if it is smoking. Add the scallops scored side down and cook for 1-2 minutes.
4. Reduce the heat to medium and add a pat of butter. Flip the scallops over and baste them with the butter for 1 minute.
5 Scallops are done! Serve immediately with the brown butter.

[@bobjones1854]

Thank ya!

[@bengb.1091]

I cooked this for dinner tonight and it turned out perfect and tasty! My husband loves it! Thank you for teaching us! I am now one of your subscriber!

[@marks208]

My oh my!! Finally a Chef on the 'net with honest advice about the "wet" packed Scallops. Thank you sir and I hope viewers heed your advice. Watch out for the "milky" liquid you may see in the display case at your super markets....all your paying for extra water. Thanks again Chef.

[@Dannymacskitchen]

Thanks for the comment! Hopefully people will heed the advice.

[@sdega315]

I always make seared scallops for my wife's birthday dinner. Her favorite! I have to remember the scoring and brown butter sauce. Looks delicious!

[@Dannymacskitchen]

I'm telling you, for your wife's birthday try this preparation! It is so easy and the sauce is amazing! If she loves scallops as you say then this will be memorable for sure!

[@hexxf8126]

This is one of the best instructional videos that I've seen so far for cooking seared scallops. Thank you!!

[@Dannymacskitchen]

Thank you!! That is a very nice comment! Happy searing :))

[@elainemeyn2718]

Awesome Dan! You make it look so easy. Going to try it for sure.

[@Dannymacskitchen]

Your going to love it!

[@willythewave]

That looks soooo delicious. :) I love scallops, too bad I live in the mountains, no chance of getting fresh ones here.
It`s nice to see you again Danny, I hope you have a lovely spring. :)

[@Dannymacskitchen]

Thanks! I hope the upcoming warm weather treats you well! I guess fresh fish in the mountains are slim pickings :( If you come by decent frozen scallops be sure to defrost them over night and pat them dry several times. Frozen seafood produces a lot of water but if you take the time to allow the water to release you can produce this result. Cheers!

[@willythewave]

Thank you for the tip I`ll remember that. :)

[@EuropeNordeste]

The presentation was beautiful, congratulations ! I only USE fresh scallops, I never heard of the other options you mentioned. I like them with a little bit of a Sauvignon Blanc just before removing them from the Fire.

[@Dannymacskitchen]

Are you using Sauvignon Blanc as a finishing touch to make a sauce? If so, I think it would be awesome!.. The sweetness of the wine would pair perfectly with the delicate sweet nature of the scallops!

[@xX69JeNn69Xx]

I usually dislike seafood but you make this look so good :)

[@Dannymacskitchen]

Dislike seafood? Your missing out! :):)

[@MsDoggyluvr]

Do you score both sides of the scallops?

[@celestemarin742]

Cant wait to try this later!!!!

[@Dannymacskitchen]

Awesome! Your gonna love it!

[@1776TomPaine]

Looks great!

[@Dannymacskitchen]

Hey thanks so much!

[@denalouissaint4330]

Interesting

[@Dannymacskitchen]

This is how you do it guys! Perfectly cooked(seared) scallops Enjoy!

[@gogl0l386]

I HAVE BEEN WAITING FOR 4 DAYS, MISTER. I CRAVE A NEW VIDEO OR YOU WILL WISH YOU NEVER STARTED COOKING KN THE FIRST PLACE. THIS IS A THREAT AND I WILL NOT WAIT A SECOND TO DELIVER UPON IT.
Yours sincerely,
Johannueus Mille

[@sliderdrago8189]

The comment section is not for you to applaud yourself...

[@ruthkiley6292]

Hi Dan! I love watching your videos! I know this is off subject but could you do a video showing how to sharpen a knife correctly? Thanx so much for sharing your wonderful chef secrets!!!! Ruthie

[@Dannymacskitchen]

Thanks for the love! We have a video on how to do that. Here is a link czcams.com/video/gX7jDBexG7U/video.html This video is one of our first and not of the greatest quality.

[@girlyluvsu101]

Can you just put sage on a plate like that? Is it not too bitter to just eat by itself? regardless if its garnish or what not?

[@Dannymacskitchen]

Of course you can. Sage has a great flavor profile by itself; I'm not suggesting making a salad out of it but it is pleasant and there are many varieties that have other flavor profiles. Ever have pineapple sage? Amazing!

[@blackopal3138]

What if I have a commercial grill at home? I'm screwed, aren't I? Dam, I really wanted to try scallops, too.

[@DontTrustShadows]

Looks amazing, thanks for all these tips (:

[@Dannymacskitchen]

Thanks! I really hoped the tutorial helped!

[@jodie4609]

So where do I buy dry scallops

[@Dannymacskitchen]

Pretty much only from a fish market, ask if they are dry pack

[@lilafaymunoz676]

I do not have an Iron Skillet, can I use a non stick pan?

[@Dannymacskitchen]

You can but you won't get the same results. Close but not the same.

[@lilafaymunoz676]

Okay Thank you.

[@strongtowerconstruct]

Is that plastic ok to cook with

[@darlingsapphire1]

LOOKS TERRIBLE BECAUSE THE CRUSTS ARE TOO DARK, TOO MUCH BUTTER.

[@richricher4960]

Looks good the scallops but the way he garnishes the plate ... way too much !

[@Dannymacskitchen]

All about presentation:)

[@outabeat]

They look burned.

[@Dannymacskitchen]

um carmelized