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Restaurant-Style Seared Scallops with Lemon‑Oil Drizzle
A step‑by‑step guide to preparing perfectly dry, pan‑seared scallops with a crisp golden crust and a bright lemon‑rapeseed oil drizzle (the chef’s “Jesus juice”). The method emphasizes removing the side muscle, keeping the scallops bone‑dry, and searing at high heat for a medium‑rare, buttery interior.
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Cost Breakdown
Critical Success Points
- • Removing the side muscle and membrane cleanly.
- • Patting the scallops completely dry before searing.
- • Ensuring the pan is very hot before the scallops touch it.
- • Timing the sear to achieve a golden crust while keeping the interior medium‑rare.
Safety Warnings
- • Scallops are delicate; handle with a sharp knife to avoid slipping.
- • Hot oil can splatter – keep face away and use a splatter guard if needed.
- • Do not overcook; overcooked scallops become rubbery.
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