Scallops Script (357 words)
Welcome to startcooking.com�..I�m Kathy Maister
These pan-fried scallops cook up in just 4 minutes and are perfect to serve to company.
There is an ingredient and equipment list at the end of this video.
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I�m going to dredge� or lightly coat� 1 pound of clean sea scallops� in seasoned flour.
Put in a clean plastic bag:
�1/3 cup all purpose flour
�1 teaspoons of salt
�� teaspoon of dried oregano and
�2 tablespoons lemon pepper
Lemon pepper is pepper which has been seasoned with dried lemon, garlic and herbs. It�s found in the spice section of the grocery store.
Add the scallops and hold the bag shut. Mix everything up being sure to coat all the scallops with the flour.
Pour the bag full of ingredients onto a plate.
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These cook up very quickly so prepare the garnish before you turn on the stove.
Cut 1 lemon into wedges�six in total.
Pull the stems off of the parsley and chop it up. Hold the tip of the knife down with one hand while the other hand moves the knife through the parsley.
About 4 Tablespoons should be enough.
Sprinkle half the parsley onto a serving platter.
Save the other half to sprinkle on top of the cooked scallops.
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Preheat your frying pan on medium-high heat for about a minute.
Add 2 Tablespoons of olive oil and let that heat up for about a minute.
Using a pair of tongs��.pick up each scallop individually and shake off the excess flour before adding it to the pan.
Fry the scallops in two batches�.They will cook more evenly if you don�t overcrowd the pan.
Fry for 2 minutes on each side.
You�ll have to add 2 more Tablespoons of oil to the pan for the second batch.
Be sure to throw away any left over seasoned flour as it can�t be re-used.
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Transfer the cooked scallops onto the prepared serving plate�.sprinkle on the rest of the parsley�.garnish with the lemon wedges�..and dinner is ready!
For an extra treat (which I show in Tips and Techniques)�try serving these scallops with some saffron sauce�now that�s a real splurge!
Cheers!
Saffron sauce Script (Tips and Techniques) 170 Words
Welcome to Tips and Techniques at startcooking.com�I�m Kathy Maister
To make this decadently rich sauce you�ll need
1/2 cup of finely minced shallots
1/2 cup of dry white wine
2 tablespoons of heavy cream
1 stick of cold butter, cut into pieces
1 pinch of saffron threads
2 teaspoons of fresh lemon juice and
Some Salt and pepper
First peel and mince the shallots.
That means to chop them really fine.
Put the shallots and wine in a heavy sauce pan.
Turn the temperature to medium high and boil everything down to about 2 Tablespoons. That should take about 3 minutes
Turn the heat down to medium low and add a few threads of saffron and the heavy cream.
Now whisk in 1 stick of butter�that�s 8 Tablespoons of butter!
Cut the stick of butter into 8 pieces and add them one at a time�.adding the next piece before the last one has completely melted�stirring constantly.
Don�t allow the mixture come to a boil.
Add 2 teaspoons of fresh lemon juice and salt and pepper to taste.
This sauce is delicious on fish or chicken!
Enjoy!
Scallop with saffron sauce: (p. 15)
***in the script, the key ingredient to the saffron sauce is �kaffir lime leaves�
-Scallops
seared
1/3 cup all purpose flour
2 teaspoons seasoning salt
� teaspoon dried oregano
2 tablespoons lemon pepper
16 sea scallops rinsed and drained
2 tablespoons olive oil
4 tablespoons fresh parsley
4 teaspoons lemon juice
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juice.
-Saffron sauce
1/2 cup finely minced shallots
1/2 cup dry white wine
1 to 2 tablespoons heavy cream
1 to 2 sticks cold butter, cut into pieces
1 pinch saffron threads
Fresh lemon juice
Salt and white pepper to taste
In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.
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