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Started By
Message
Cooking scallops. UPDATED with pics.
Posted on 4/10/15 at 3:48 pm
Posted on 4/10/15 at 3:48 pm
Any recipes or techniques to cook these things?
Thanks for info guys. They came out good. Other diners liked them more "well done". Forgot to take a pic of the mahi mahi that we grilled.
Thanks for info guys. They came out good. Other diners liked them more "well done". Forgot to take a pic of the mahi mahi that we grilled.
This post was edited on 4/11/15 at 4:16 pm
9
Posted on 4/10/15 at 3:50 pm to fatboydave
hot and fast
Posted on 4/10/15 at 3:53 pm to fatboydave
I have done this one time and I remember fricking it up by cooking like 2 minutes too long
Posted on 4/10/15 at 3:56 pm to fatboydave
You might like this.
LINK
LINK
Posted on 4/10/15 at 3:58 pm to fatboydave
Very easy to do right. All you need is salt, pepper, and a little olive oil. I personally like doing them on an egg so you can add a little smoke flavor. 500 deg for a couple minutes each side. Don't overcook!
Posted on 4/10/15 at 4:00 pm to fatboydave
At least one side has to stay on long enough to sear/crisp...the contrast is what makes a scallop great. I would do one first to get the right timing then do the rest. Lemon buerre blanc is a great sauce for them
Posted on 4/10/15 at 4:07 pm to fatboydave
I season with salt and pepper. Make a soy sauce and honey glaze. Serve over a pineapple salsa. Delicious.
Posted on 4/10/15 at 4:20 pm to fatboydave
Most important question, what kind of scallops? Bay? Diver?
The main thing with diver scallops is you want to get the surface really really dry before searing. I like to sear them in hot pan with some butter. Then deglaze pan with some grapefruit segments and some grapefruit juice. Whisk in some butter at end
The main thing with diver scallops is you want to get the surface really really dry before searing. I like to sear them in hot pan with some butter. Then deglaze pan with some grapefruit segments and some grapefruit juice. Whisk in some butter at end
Posted on 4/10/15 at 7:22 pm to fatboydave
Make sure they are very dry. No moisture on the outside. I like to score the side put down to sear. Flip and add some butter, white wine and shallots. Spoon over while the second side is cooking. Take off heat and enjoy.
Posted on 4/10/15 at 10:37 pm to fatboydave
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