The Pan-Fried Heart Scallops are truly delicious, and this method makes this type of meat tasty even for those who do not usually enjoy it. A very simple recipe, made with very few ingredients and in just a few minutes, but with an excellent result. It is a food rich in vitamins, minerals, especially iron, but even though it is low in calories, it contains a lot of cholesterol. Therefore, even if it’s good prepared in various ways, it is not advisable to eat it often. But this should not stop you from trying it, because once in a while, like everything, it certainly does no harm.
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- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs thin slices of beef heart
- to taste flour
- 4 tablespoons extra virgin olive oil
- 8 thin slices lemon
- 1 squeezed lemon juice
- 2 sprigs parsley
- to taste salt
Tools
- 1 Frying Pan
- 1 Citrus Juicer
- 1 Paper Towel
- 3 Plates
How to Prepare Pan-Fried Heart Scallops
Take the heart slices out of the refrigerator at least an hour beforehand so they come to room temperature. Pat them dry with a paper towel and place them on a plate. On another plate, place the necessary flour, and coat the heart slices completely. Gradually place them all on a third, larger plate.
Pour the extra virgin olive oil into a large non-stick frying pan. Cut the lemon into thin slices, sauté and turn them at least once.
At this point, add the floured heart slices, coarsely broken parsley leaves with your hands, and cook for 4 minutes on medium-high heat. After this time, drizzle the meat with lemon juice and cook for just one more minute. Turn them as little as possible and gently, so the crust formed by the flour does not come off.
Season with salt just before turning off the heat. Arrange the scallops on a serving plate, or if it’s a family meal, bring them to the table directly with the pan.
Serve your Pan-Fried Heart Scallops very hot, garnished with parsley sprigs.
Tips and Storage
Heart scallops keep perfectly in the refrigerator for two or three days. However, it’s important to store them in an airtight container, preferably glass or ceramic.
To reheat them, you can use the microwave, which does not dry them out.
Never cook meat just taken from the fridge, as it would undergo thermal shock in contact with the very hot pan.
Never cook meat just taken from the fridge, as it would undergo thermal shock in contact with the very hot pan.
