Scallops for dinner: suggestions? | TigerDroppings.com

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John McClane
New Orleans Saints Fan
Member since Apr 2010
24203 posts
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Scallops for dinner: suggestions?


How should I prepare?

Sautéed in butter/oil for 1 minute per side at med high heat?



This post was edited on 5/19 at 4:22 pm



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fightin tigers
Downtown Prairieville
Member since Mar 2008
21972 posts
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re: Scallops for dinner: suggestions?


Real simple salt and pepper. Like to do sprigs of fresh rosemary in the butter before searing them.













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John McClane
New Orleans Saints Fan
Member since Apr 2010
24203 posts
 Online 

re: Scallops for dinner: suggestions?


Searing. That's what I meant.

Need to go ask neighbor for some of her fresh rosemary.

Kosher salt and cracked pepper was the plan.







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fightin tigers
Downtown Prairieville
Member since Mar 2008
21972 posts
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re: Scallops for dinner: suggestions?


Well, that steel gets pretty high. Think it was up to 650 or 700 that night. Took 2 minutes or so per side if I remember.





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John McClane
New Orleans Saints Fan
Member since Apr 2010
24203 posts
 Online 

re: Scallops for dinner: suggestions?


Any other tips?

Pat dry before salt and pepper?






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Scallops for dinner: suggestions?


quote:

Pat dry before salt and pepper?



Yes other wise they steam.






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Tigressa del Norte
LSU Fan
Seattle
Member since Jan 2009
1287 posts

re: Scallops for dinner: suggestions?


Rinse very well with and soak in cold water for awhile, at least an hour, to get the TSP out (an often-used seafood additive when harvested to prevent moisture loss), unless you know they're drypacked or free of it, and dry them in paper towels to remove as much moisture as reasonable without damaging them before a dry rub of seasoning.

Not sure how you're planning on cooking them or which oil/butter you're using but get the skillet very hot (just starting to smoke) before dropping them in to get a good sear. Flip them only once and don't overcrowd. Be careful to not overcook, press on them for springiness. Peak underneath for browness. Better to be a little raw than chewy/rubbery.

I've found moisture to be a common problem with scallops in a pan because you end up poaching them instead of getting a good sear. Either outcome though, fresh scallops are hard to beat! Love them as 'spicy scallop' handroll sushi. And rolling them in panko crumbs and frying is great with a wasabi sauce.

Hope this helps.






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John McClane
New Orleans Saints Fan
Member since Apr 2010
24203 posts
 Online 

re: Scallops for dinner: suggestions?


Thanks CIT.

Olive oil or butter? Or mix of both?






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notiger1997
Member since May 2009
22978 posts
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re: Scallops for dinner: suggestions?


quote:

Pat dry before


Yes.

One of the food chefs on tv tore a bad restaurant owner a new one for not drying them before cooking.






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John McClane
New Orleans Saints Fan
Member since Apr 2010
24203 posts
 Online 

re: Scallops for dinner: suggestions?


I got them from Rouse's in NOLA.

I'll take your advice. Thanks






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Scallops for dinner: suggestions?


Olive and a tiny bit of butter for flavor.





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