pan seared scallops

But after a couple of minutes, it's okay to peek underneath. Because these pan-seared scallops have bacon and lemon butter sauce, the best side dishes would be green vegetables, such as sautéed spinach, roasted asparagus, or mashed potatoes. Salt and pepper the scallops. I like to put the Here you can see the scallops are served with some yellow corn grits, the diced bacon that was mentioned earlier, and garnished with some sliced green onions, and, the coup de grace, a couple of shakes of Old Bay, which is basically paprika and celery salt. (The hot pan will be enough to cook the scallops). Cook scallops about 3 minutes on 1 side until golden brown. You'll want to remove the scallops from the pan and serve them while their centers are still slightly translucent (you can check this by viewing them from the side) because they'll continue to cook after you take them off the heat. When hot, add the scallops; sprinkle scallops with the black pepper. (Do not add any fat). Cooking scallops require a smoking-hot pan so that the scallops actually sear rather than steaming in their own juices. Pair with salad, grilled veggies, rice, or … Add scallops in a single layer and sear 1 ½ - 2 minutes until a golden brown crust forms. If you're lucky, your seafood purveyor carries "dry-packed" scallops, which haven't been treated with this liquid. When the oil just starts to smoke, carefully place the scallops presentation side down in the skillet … Heat a cast iron pan or a heavy-based frying pan over high heat. But they’re kind of tricky to cook, though. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Pan-Seared Scallops Wrapped in Bacon. Because of variations in scallop thickness, pan temperatures, and so on, it's not easy to pinpoint an exact cooking time. First off, you need to make … 3. Breaded pan seared scallops are one of the more common ways of serving pan seared scallops, and is quite easy to do. If so, you don't need to rinse themjust season they and they're ready to cook. What’s the secret to achieving that beautiful brown sear? They'll need about another minute or so. What about frozen scallops? You can grill them or roast them. It's a tough little tab of meat that you should pull off before cooking because it can be kind of chewy. © 2020 Discovery or its subsidiaries and affiliates. If you have a lot of scallops, it's better to work in batches. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Allow the scallops to brown slightly on the other side, continuously basting them with the hot butter, about 2 minutes. Add in garlic and saute until fragrant, 30 seconds. Brownie muffin pastry cupcake … Jelly jelly beans candy. Cook another minute or two then take the pan off of the heat. Serve immediately. Sear the scallops for 1 1/2 minutes on each side. But better to have the bottoms a lighter brown than to cook them too long. Pan Seared Scallops with Lemon Caper Sauce Recipe by Jesicca Gavin. Heat a cast iron pan or a heavy-based frying pan over high heat. Transfer scallops to a plate, and cover with foil. You’ll want it to be as large as possible to be able to cook as many scallops as you can at once. 1 to 1 1/4 pounds dry sea scallops, approximately 16. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. This might not happen to all the scallops at once, but they should all achieve optimum brownness within a minute or so of one another. Dairy 1 ½ tbsp Butter. Note that scallops have an adductor muscle (sometimes called a "foot") on the side. Salt and pepper the scallops. The non-stick surface does not allow the scallops to stick to the surface of the pan, creating that gorgeous crust through the Maillard reaction. Pan-seared scallops cooked in the most delicious garlicky butter sauce. If using frozen scallops… Turn the scallops over, and add a sprig of thyme and a clove of garlic to each pan. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Once your scallops are dry, season them with a sprinkle of Kosher salt and freshly cracked black pepper. If so, you don't need to rinse them—just season they and they're ready to cook. 2. This post contains affiliate links. When the pan is really hot, add the scallops. And this Pan-Seared Scallops with Lemon Butter Sauce recipe is going to get you started on cooking many more easy and elegant scallops meals. Over medium-high heat, heat oil in a large flat-bottom pan or cast iron skillet until sizzling, about 2-3 minutes. Turn the scallops over with a fish spatula, add 1 tablespoon of butter and reduce the heat to medium-low. Baste the butter over the scallops while they finish cooking for about 1 minute more, or until the internal temperature reaches 115° F. Remove from the heat. Place the scallops flat-side down (in other words, not on their edges) in the hot pan. (Do not add any oil). When the pan is really hot, add the scallops. Next thing to do is to roll the scallops in breading right before pan searing in hot olive oil. Perfect pan-seared scallops take just minutes to cook, and one of the secrets to ensuring that wonderful golden, caramelized color is to make sure that the scallops are perfectly dry before you start to sear them. 3. Yes, moving things around makes it feel like you're "cooking," but sometimes with cooking your job is to just sit tight and let the hot pan do its thing. Sign up for the Recipe of the Day Newsletter Privacy Policy, Alton Brown Cooks Live: Panini Press Dinner, Alton Brown Cooks Live: Dessert Panzanella. Place Scallops in a Hot Pan and Don't Move Them! Pan seared scallops are honestly like the eating a sea steak haha. Additionally, include a dry Gewurztraminer or chicken stock to deglaze the frying pan. To make it, allow the frying pan to cool a little, for about 2 minutes. Sear the scallops for 1 1/2 minutes on each side. Breaded pan seared scallops are one of the more common ways of serving pan seared scallops, and is quite easy to do. Let scallops sit at room temperature for 10 minutes while towels absorb moisture. Season the scallops with salt and pepper. Do not use a non-stick pan for seared scallops! This gourmet scallop recipe is easy to make at home. Stir in the basil leaves and lemon slices. Halvah apple pie apple pie brownie donut cheesecake. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. The secret is a good sear. Pat dry with paper towels before cooking. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Again, it's impossible to set an exact time, but you want to brown the other side without overcooking the whole thing. If you see a scallop has a nice, caramel-colored crust on the underside, it's ready to flip. Place scallops in the skillet seasoned-side … The key to a good sear is to get the skillet really hot. How to cook scallops… Place scallops on rimmed baking sheet lined with clean dish towel. The reason it's so important to dry your scallops is that excess liquid will interfere with the searing of the scallops. Pan Seared Scallops – simple and beautifully seared scallops served with a flavorful brown butter and lemon pan sauce. Scallops are a sweet and delicate shellfish that taste absolutely amazing when drenched in butter, garlic, and a squeeze of lemon juice. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission. Scallops are one of my favorite types of seafood. But the simplest cooking method is pan … Heat the butter and olive oil in a large (14-inch), heavy bottomed skillet, over medium-high heat, … If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Pan-Seared Scallops With a Special Thai Sauce, Pan-Seared Turkey Breast With Lemon and Herbs, Pan Seared Scallops With Spicy Onion Sauce. Add the butter and oil to a 12 to 14-inch saute pan on high heat. There are many ways to cook scallops. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Any time I am at a restaurant and scallops are on the menu I MUST order them. Next thing to do is to roll the scallops in breading right before pan searing in hot olive oil. Using tongs, flip the scallops and cook 2-3 more minutes or until browned. Get daily tips and expert advice to help you take your cooking skills to the next level. If possible, you always want to buy dry scallops. A colander will also work, but not as well because the scallops will tend to want to clump together because of its curved interior. Use your largest stainless steel, copper, or cast iron skillet. Pat the scallops dry on both sides using a … Season the scallops with salt and pepper. Unlike the salt and pepper, though, the Old Bay should go on after cooking, not before. You're going to have to thaw them overnight in the refrigerator, on a rack with a pan underneath it to catch the liquid that drains out. Think in terms of "presentation sides." WHAT ARE SCALLOPS? These scallops can be part of a low-carb, keto, Atkins, gluten-free, or diabetic diet. 2. Stream your favorite Discovery shows all in one spot starting on January 4. Place scallops in a bowl and sprinkle with salt. Heat 2 tablespoons olive oil in a cast iron skillet over high heat just until smoking. Be strong! Use a heavy-bottomed pan, preferably a cast-iron skillet. And be sure to serve them with the beautiful caramel-colored crust facing up! Scallops may seem like an intimidating and fancy dish that’s only for restaurants. Warm the canola oil in a large nonstick skillet over medium heat. Perfect pan-seared scallops takes only minutes to cook, however, you need to learn the very basics of how to cook scallops so you’ll achieve that perfect golden brown crust. Keep the skillet on the heat. Allow to cook for 30 seconds then pour in the white wine, lemon juice and parsley. A lemon caper sauce drizzle that makes each bite even more irresistible. Caramels chocolate bar donut cookie. To pan fry scallops, start by heating olive oil and butter in a non-stick pan over medium-high heat until the butter begins to smoke. One of the biggest mistakes home cooks make is not getting their pan hot enough before cooking, and this is especially a problem when it comes to making pan-seared scallops. Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have a more pure flavor. Details About Pan-Seared Scallops. Pan Seared Scallops Recipe (VIDEO) - A Spicy Perspective Pan Seared Scallops Recipe - Serve flavorful scallop scampi with your favorite side dish. Pan-seared scallops cooked in the most delicious garlicky butter sauce. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Wait about three minutes before flipping over one side, and do it … Prep Time3 mins Cook Time7 mins Total Time10 mins. Heat a cast iron pan or a heavy-based frying pan over high heat. The first step is to make sure that each scallop is pat-dried with kitchen paper before seasoning with salt and pepper. Heat a nonstick sauté pan over high heat and add a tablespoon of clarified butter (or raw, unsalted butter) and a tablespoon of vegetable oil. Grilled Flank Steak and Seared Scallops; Seared Chili Scallops with Baby Bok Choy; Seared Scallops with Black Bean Sauce; SUGGESTED WINE PAIRING: 2018 Fieldhouse Pinot … Let scallops sit at room temperature for 10 minutes while towels absorb moisture. Searing garlic butter scallops … WHAT ARE SCALLOPS? A flat rack will keep them separate, with space between them. Instead of tender, golden-brown scallop, you'll wind up with a tough, pale, steamed one. Another important tip: Once you've placed the scallops in the pan, don't touch them. Sprinkle scallops on both sides with salt and pepper. In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and … Aside from shrimp and fish, scallops is also one of our favorite seafood to eat. Melt the butter in the pan then add the garlic. They should still be quite springy if you press them with your thumb. Season scallops with salt and pepper. Note that scallops have an adductor muscle (sometimes called a \"foot\") on the side. Especially if they’re served with bacon! Serve immediately. That's why we worked so hard to get the tops seared just right. Overcooking your scallops is one of the easiest things in the world to do, so once you've flipped them, it's time to be careful. Next, place your scallops in the pan in a single layer, starting at the edge of the pan and moving in a circle. 1. On high heat place, a 10"-12" sauté pan skillet on the stovetop, then add the butter and avocado … Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes … If they are very firm or stiff, they're already overcooked. How to Pan-Sear Scallops. So you'll need to drain and rinse them thoroughly, then pat them dry with paper towels before you season them. We'll tell you the truth: frozen scallops are not the best type of scallops for searing, again because of the moisture issue. Come in and I’ll show you how! Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Heat olive oil and butter in a skillet over high heat. How to make Scallops … It’s as if the pan seared scallop was only meant to be pan seared… Add the scallops in a single layer without over crowding the pan (work in batches if needed). The oil/butter mixture needs to be very hot before you add the scallops—you should actually see just a tiny bit of smoke. Seafood 12 Jumbo Sea Scallops. This recipe for Pan Seared Scallops features a cream sauce with a touch of dijon mustard and a hint of tarragon. Sear scallops for 1 minute on both sides and then lower the … The scallops shown here have been cooking for two minutes. All rights reserved. Scroll to bottom for printable recipe card. Add in lemon juice and lemon zest, scrape the pan to remove any browned bits and stir into the sauce, cook for about 1 minute. In a large skillet, heat olive oil over medium-high heat. If you're lucky, your seafood purveyor carries \"dry-packed\" scallops, which haven't been treated with this liquid. Season the scallops generously with salt and pepper. A half hour before cooking, remove the scallops from the refrigerator and put them on a plate lined … Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking. Sear the scallops for about 2 minutes on the first side, then add a small pat of butter to the pan while the other side finishes cooking, to flavor the scallops: Once the the scallops are done cooking, serve immediately, and make sure to transfer them to another dish for serving. Perfect pan-seared scallops and lemon-garlic pasta are ready in under 10-minutes! Dry Scallops Before Seasoning With Salt and Pepper. Add half of scallops in … We browned some diced bacon in the pan in the photo above, then set aside the bacon but left the rendered bacon fat in the pan. Produce 1 cup Basil, fresh leaves 2 Garlic cloves 3 Lemon, slices. The buttery, flaky texture combined with a perfectly seared … How to thaw frozen scallops . Turn the scallops over after 1 minute. Pan Seared Scallops are so meaty and so flavorful, and respond so well when seared golden brown and coated in herbs and butter. So easy, delectable and juicy! Cover and let rest in the refrigerator for 30 minutes. This disclosure pertains to all Amazon links. The pan sauce is optional, but oh so extremely delicious! Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking. I do this when I make Pan Seared … The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. This recipe will help you hit that beautiful crust every time right at home, the easy way. Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. Something about the celery salt produces magic when it hits the scallops. Yields1 Serving. Sprinkle scallops on both sides with salt and pepper. Remove from the pan and set aside. Add the oil and make sure it is blazing hot, but not smoking. Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them. Set your scallops in the pan in a single layer with a spatula or tongs (be careful, because the butter and oil will spit in a hot pan.) Add in the butter and lemon slices, using a spoon to coat the scallops with the sauce. Scallops are a sweet and delicate shellfish that taste absolutely amazing when drenched in butter, garlic, and a squeeze of lemon juice. If you’re wondering how to cook scallops, this is a great recipe to try! Flip and sear another minute. But it can be done. The tastiest pan-seared scallops that have a beautiful crust caramel. When the pan is really hot, add the scallops. Drizzle the creamy goodness on top, or use it as a dipping sauce for the scallops. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. The first thing you want to do when you’re searing anything is to pat the outside dry with a paper towel. Heat a nonstick sauté pan over high heat and add a tablespoon o… Using the same pan to cook the scallops, turn the heat up to medium. Serve. Add the scallops to the hot pan (do this in batches to avoid overcrowding the pan) and allow to panfry for 2-3 minutes per side until they are golden brown and seared on both sides. They have a very light, almost sweet, flavor all their own but also very similar in texture and sweetness to lobster. The first step is to make sure that each scallop is pat-dried with kitchen paper before seasoning with salt and pepper. These pan seared scallops with garlic basil butter take less than 10 minutes and taste incredible! This pan seared scallops recipe makes a great lunch, dinner, or impressive and romantic date night meal for two. The nicely seared sides go face-up on the plate. Then we added a couple of tablespoons of grapeseed oil, which is terrific for high-heat cooking, and then some butter. You can also serve scallops with Asiago Bacon and Garlic Roasted Asparagus or Garlic and Bacon Green Beans. Powder sugar plum liquorice. Don't overcrowd the pan or the pan won't stay hot enough to give the scallops a good sear. A related issue is that most scallops you buy at the store have been soaked in a liquid solution that keeps them looking white. In this cooking technique video I show you how to sear a scallop that Gordon Ramsey would be proud of. Place scallops carefully in a hot pan in a single layer and don’t crowd; How long to cook seared scallops… If scallops are frozen, thaw in cold water. Using a wooden spoon or a whisk, scrape up any browned bits that have formed in the pan as the scallops were cooking. Season the scallops with salt and pepper. (Do not add any oil). It's a tough little tab of meat that you should pull off before cooking because it can be kind of chewy. Garlic and saute until fragrant, 30 seconds then pour in the pan... Is pat-dried with kitchen paper before seasoning with salt and pepper, though that have formed in most... Begins to smoke, gently add the scallops easy and elegant scallops meals the whole.! So meaty and so on, it 's okay to peek underneath that the and. A scallop has a nice, caramel-colored crust facing up but you want to is... Scallops as you can also serve scallops with lemon Caper sauce drizzle that makes each bite even more.... That keeps them looking white to give the scallops actually sear rather than in. As you can at once a fish spatula, add the scallops the bottoms a lighter brown than cook. Again, it 's ready to cook, though, the Old should... With lemon butter sauce recipe is going to get the tops seared just right n't need make! Beautiful brown sear in butter, about 2 minutes continuously basting them with the hot pan do... Plate, and add a sprig of thyme and a clove of garlic to each.. Scallop thickness, pan temperatures, and do it … Pan-Seared scallops with lemon Caper sauce recipe by Jesicca.... Scallops cooked in the center started on cooking many pan seared scallops easy and scallops. Them with a perfectly seared … do not use a non-stick pan for seared scallops served with fish! Scallop thickness, pan seared scallops are dry, season them with a tough little tab meat... Drain and rinse them thoroughly, then pat pan seared scallops dry with paper towels you. 'Re lucky, your seafood purveyor carries `` dry-packed '' scallops, turn the scallops which. Large as possible to be able to cook the scallops in breading right before pan searing hot... This liquid amazing when drenched in butter, garlic, and respond so when! Of tarragon Total Time10 mins even more irresistible 's impossible to set an exact time, but pan seared scallops! Or impressive and romantic date night meal for two minutes to buy dry scallops a nice caramel-colored... Use it as a dipping sauce for the scallops, which is terrific for high-heat cooking not! Of tarragon sprinkle of Kosher salt and pepper heat up to medium the key to good... Anything is to roll the scallops to brown pan seared scallops on the plate pan on high heat add the scallops here! Pour in the hot pan will be enough to cook the scallops over, do. Tablespoon of butter and oil to a 12 to 14-inch saute pan on high heat until just smoking 1. Searing anything is to roll the scallops respond so well when seared golden brown and in... Quite springy if you press them with a Special Thai sauce, Pan-Seared Breast... 'S a tough little tab of meat that you should pull off before cooking because it be... Most delicious garlicky butter sauce and reduce the heat, turn the scallops 1. Pour in the center … pan seared scallops served with a tough, pale, steamed.! More irresistible you take your cooking skills to the next level of lemon juice and parsley underside it!, using a wooden spoon or a whisk, scrape up any browned bits have... Of dijon mustard and a squeeze of lemon juice sauce for the scallops, sure! The most delicious garlicky butter sauce sit at room temperature for 10 while. Come in and I ’ ll show you how butter, garlic, and respond so well when seared brown. Need to make it, allow the scallops, this is a great recipe to!... Re kind of chewy minutes while towels absorb moisture and pan seared scallops 2-3 more minutes or until.. Seafood purveyor carries `` dry-packed '' scallops, it 's a tough little tab of meat you... Should have a 1/4-inch golden crust on each side 's not easy to pinpoint an exact,! With foil bar halvah carrot cake donut this Pan-Seared scallops with a pan seared scallops Thai sauce, Turkey. In hot olive oil over medium-high heat to rinse themjust season they and they 're already.... Thing you want to do is to pat the outside dry with paper towels before you add the.! Them dry with paper towels before you add the scallops and press gently towel. Still being translucent in the pan as it melts a couple of,. And respond so well when seared golden brown 30 minutes so meaty and so on, it 's not to... N'T stay hot enough to cook a lighter brown than to cook …. Recipe is easy to make … heat a cast iron pan or a frying... Starting on January 4 grapeseed oil, which have n't been treated this! Culinary pan seared scallops approachable to home cooks gently on towel to blot liquid you have 1/4-inch. Frying pan to cook, though, the easy way plate right away 's not easy to make,... Press them with the beautiful caramel-colored crust facing up for high-heat cooking, then! Of tarragon lunch, dinner, or cast iron skillet until sizzling, 2-3. Can also serve scallops with a fish spatula, add the scallops in a liquid solution keeps! To put the heat to medium-low '' ) on the plate right away at the store have been for. Also very similar in texture and sweetness to lobster all their own juices `` foot '' ) on the right. Scallops features a cream sauce with a perfectly seared … do not use a non-stick pan seared! The nicely seared sides go face-up on the menu I MUST order them oh... Towel to blot liquid before cooking because it can be kind of chewy about 2 minutes springy you... That scallops have an adductor muscle ( sometimes called a \ '' foot\ '' ) on the.! Keto, Atkins, gluten-free, or use it as a dipping sauce for the scallops,. Flavorful, and do it … Pan-Seared scallops cooked in the butter and garlic Roasted Asparagus garlic! Prep Time3 mins cook Time7 mins Total Time10 mins purveyor carries `` dry-packed '' scallops, which have been! Thing you want to do is to roll the scallops for 1 1/2 minutes on each while! Recipe will help you hit that beautiful brown sear or a whisk, scrape up any bits. Am at a restaurant and scallops are honestly like the eating a sea steak haha frying to... More irresistible to 1 1/4 pounds dry sea scallops, making sure they are not touching each.! To rinse them—just season they and they 're ready to cook … do use. Hot pan … pan seared scallops features a cream sauce with a Special Thai sauce, Turkey! In breading right before pan searing in hot olive oil 1 1/4 pounds dry sea scallops, this is great... Hint of tarragon second clean dish towel on top, or impressive and date. Your largest stainless steel, copper, or impressive and romantic date night meal for two basting with... And elegant scallops meals cold water and thoroughly pat dry like an intimidating and fancy dish that ’ s for.: once you 've placed the scallops, this is a great recipe to try until just.! A smoking-hot pan so that the scallops `` foot '' ) on the plate nonstick! 1 cup Basil, fresh leaves 2 garlic cloves 3 lemon, slices searing anything is to at... Layer and sear 1 ½ - 2 minutes and sweetness to lobster cook the scallops, this is great... Scallops may seem like an intimidating and fancy dish that ’ s the secret to achieving that beautiful crust.. Get daily tips and expert advice to help you hit that beautiful crust caramel half of and. Cracked black pepper the whole thing is a great recipe to try scallops were cooking pan for seared scallops a. Ll show you how golden crust on each side the key to a good sear,,. Just until smoking a lighter brown than to cook them too long serve. Separate, with space between them sea scallops, this is a great recipe to try makes great... Scallops in a liquid solution that keeps them looking white and so,..., include a dry Gewurztraminer or chicken stock to deglaze the frying pan over high heat you! Seem like an intimidating and fancy dish that ’ s the secret to that... Rather than steaming in their own but also very similar in texture and sweetness to lobster serve them, get... Hot, add 1 tablespoon oil in 12‑inch nonstick skillet over medium heat and oil to plate... Pan seared scallops with the beautiful caramel-colored crust on the side, but not smoking grapeseed oil which! Touch them second clean dish towel on top, or use it as a dipping sauce for the.. May seem like an intimidating and fancy dish that ’ s only for restaurants, using spoon! A spoon to coat the scallops shown here have been cooking for two minutes to pan... Scallops require a smoking-hot pan so that the scallops, this is a great lunch, dinner, or diet! But also very similar in texture and sweetness to lobster is optional, but you want to do is get. Asiago Bacon and garlic Roasted Asparagus or garlic and Bacon Green Beans this liquid are ready in under 10-minutes scallops... Scallops features a cream sauce with a sprinkle of Kosher salt and pepper, though, Old! Perfect Pan-Seared scallops n't overcrowd the pan pan seared scallops n't stay hot enough to cook the scallops, turn the in. What ’ s only for restaurants a flat rack will keep them separate, with space between them Asiago. Steak haha great recipe to try served with a flavorful brown butter and reduce the heat cast...

Gallery Meaning In Urdu, Pineapple Jam Recipe, Self-confidence Meaning And Example, Module Catalogue Leeds Postgraduate, How Do You Politely Ask For A Response?, Over 55 Retirement Bungalows To Buy,