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Scallops for dinner: suggestions?
Posted on 5/19/13 at 4:20 pm
Posted on 5/19/13 at 4:20 pm
How should I prepare?
Sautéed in butter/oil for 1 minute per side at med high heat?
Sautéed in butter/oil for 1 minute per side at med high heat?
This post was edited on 5/19/13 at 4:22 pm
Posted on 5/19/13 at 4:22 pm to John McClane
Real simple salt and pepper. Like to do sprigs of fresh rosemary in the butter before searing them.
Posted on 5/19/13 at 4:25 pm to fightin tigers
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.
Need to go ask neighbor for some of her fresh rosemary.
Kosher salt and cracked pepper was the plan.
Posted on 5/19/13 at 4:28 pm to John McClane
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.
Posted on 5/19/13 at 4:34 pm to fightin tigers
Any other tips?
Pat dry before salt and pepper?
Pat dry before salt and pepper?
Posted on 5/19/13 at 4:35 pm to John McClane
quote:
Pat dry before salt and pepper?
Yes other wise they steam.
Posted on 5/19/13 at 4:36 pm to John McClane
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.
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.
Posted on 5/19/13 at 4:36 pm to CITWTT
Thanks CIT.
Olive oil or butter? Or mix of both?
Olive oil or butter? Or mix of both?
Posted on 5/19/13 at 4:37 pm to John McClane
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.
Posted on 5/19/13 at 4:38 pm to Tigressa del Norte
I got them from Rouse's in NOLA.
I'll take your advice. Thanks
I'll take your advice. Thanks
Posted on 5/19/13 at 4:41 pm to John McClane
Olive and a tiny bit of butter for flavor.
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