Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch. Non-Dairy Option: Almond Milk and Yogurt (with a splash of vinegar) Stir 1/4 cup almond milk into 3/4 cup almond milk yogurt. Add a splash (about 1/2 teaspoon) vinegar to the mixture and stir well.
Rob Harris/Demand Media. Frying Scallops. Pan fry bay scallops with butter using a medium heat setting for between two and five minutes, depending upon their size. Those 1/2 inch in diamer should not be cooked for more than two or three minutes while those 3/4 of an inch or slightly larger may take a little more time. Deep fry bay scallops by putting them into an immersible container dropped in hot oil between 375 to 400 degrees Fahrenheit. Make sure; however, that the oil is hot enough before immersion. Deep-frying will take less than two minutes. Oven fry bay scallops by putting them on a cookie sheet in a 425 degree Fahrenheit oven for about five minutes per side. Squeeze lemon juice over the top of the scallops before serving or, better yet, serve the juice or lemon slices on the side so that each person can use as much or as little as they like.
preheat a large heavy bottomed skillet over high heat add a bit of olive oil and or butter to the pan with a brush to make sure the fat coats the entire cooking surface place the scallops in the pan making sure they are not touching leave them alone and let them cook for about 1 and 1 2 minutesturn carefully with tongs and cook another 1 and 1 2 minutesremove from the heat with this cooking time the centers of the scallops will still be translucent if you do not prefer them that way sear them for two minutes per sidelace the scallops in a buttered 1 and 1 2 quart casserole dish saute sautÃ© the mushrooms in 1 tablespoon of butter along with the fresh thyme pinch of salt and pepper add the white wine and continue to cook until all the liquid is evaporated set aside to cool