Scallops with Pesto Cream Sauce! \u00a0The key to this dish is pan frying the scallops perfectly, which is easy to do, once you learn a few quick things. \u00a0The first is to buy the correct scallops. \u00a0Make sure you go to a place that has great seafood. \u00a0In the area, I go to Philbricks Fresh Market. \u00a0When buying scallops, make sure to get “Dry” scallops, this means they are not injected with water. \u00a0If you use injected scallops, the water comes out while cooking and the food will boil – and you won’t get that nice crisp brown when you are searing them. \u00a0Heat the pan up until it is very hot (don’t use a coated pan), add a little olive oil and gently place the scallops in the pan. \u00a0Be patient… \u00a0The browning creates a new flavor through caramelization called the Maillard reaction (which is the chemical reaction that gives browned foods their desirable flavor). \u00a0When cooking scallops and shrimp, make sure not to overcook them. \u00a0I take them off the heat when they are medium rare in the middle. \u00a0They will continue to cook while they are out of the pan. \u00a0When you are making the pesto cream sauce, use the same pan that the scallops and shrimp were cooked in (don’t wash it!), this will add a great flavor to the sauce. \u00a0Good luck searing scallops!<\/p>\n
Matt Becker Portsmouth, NH<\/p>\n
Live from Matt’s House <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Matt Becker Portsmouth, NH<\/p>\n","protected":false},"excerpt":{"rendered":" Scallops with Pesto Cream Sauce! \u00a0The key to this dish is pan frying the scallops perfectly, which is easy to do, once you learn a few quick things. \u00a0The first is to buy the correct scallops. \u00a0Make sure you go … Continue reading ![\"Scallops1\"](\"http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/09\/Scallops14.jpg\")
<\/a><\/p>\n<\/a>\u00a0\u00a0<\/a><\/p>\n