Pan-Searing Seafood

By blum099

-Cutting Board -Digital Thermometer
-Digital Thermometer -Hot Pads
-Kitchen Fork -Knife
-Tongs -Prep & Serving Platters
-Spatula -Spoon
-Pan-Searing pan (large heavy-gauge saute pan)

Ingredients

• -Butter -Wegmans Basting Oil
• -Salt & Pepper -Wegmans Olive Oil
• -Seafood Wegmans -Pan Searing Flour

Preparation

Step 1

1. Mise en Place
Preheat oven, if seafood is thicker than 1/2 inch.
Measure and prepare all ingredients; have ready to add. Dust seafood with pan searing flour; pat off excess.
2. Sear
Heat olive oil in pan on MEDIUM-HIGH, until oil faintly smokes; add seafood. (If oil smokes too much, pan is too hot, causing seafood to burn on outside and stay raw on inside.)
Turn over when seafood changes color one-quarter of the way up and seared side has turned paper bag brown.
3. Cook
Reduce heat to MEDIUM. (If thicker than 1/2 inch, place pan in preheated 350-degree oven.)
Cook 3-4 min, until internal temperature reaches 120 degrees; check by inserting thermometer halfway into thickest part of seafood. If transferred to oven replace on stove for final step
4. Finish
Add basting oil and butter to pan; swirl, being careful not to burn butter.
Baste with spoon, 1-3 min, until internal temperature reaches 140 degrees.
Transfer to clean r. Let rest at least 2 min. final temperature of 145 F