- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
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 4:11 pm to 3HourTour
Hot and fast is a must? How do you determine when its too long?
Posted on 4/10/15 at 4:16 pm to fatboydave
2 minutes on one side
3 minutes on the other side.
Set the timer on your phone.
3 minutes on the other side.
Set the timer on your phone.
Posted on 4/10/15 at 4:19 pm to fatboydave
Scallops don't need to be cooked at all (they're delicious raw). Only reason to cook them is to put a nice browned sear on the outside, without cooking them through (which would be a waste).
Therefore, hot and fast to sear the outside without affecting the inside.
Therefore, hot and fast to sear the outside without affecting the inside.
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 4:23 pm to BlackenedOut
Thanks guys. Kind thought that was what I needed to do. 
Posted on 4/10/15 at 4:25 pm to fatboydave
Where did you get them from? Good scallops somewhat hard to find in retail setting.
Bay scallops you can just toss with some salt, lemon juice, and olive oil for a nice quick ceviche esque dish.
Bay scallops you can just toss with some salt, lemon juice, and olive oil for a nice quick ceviche esque dish.
Posted on 4/10/15 at 6:38 pm to fatboydave
Sea scallops, very hot and fast. Do not overcook. How do you know when you've cooked them too long? Over a minute and a half on each side max. You're just looking for that lovely sear, so a hot pan is a must. A rare scallop on the inside should be welcomed, and one of the sweetest proteins you've ever supped on. I always have some in my freezer ready to thaw and cook.
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 8:59 pm to BlackenedOut
quote:
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
nailed it
Posted on 4/10/15 at 9:34 pm to ruzil
Use clarified butter. It has a much higher some point.
But yeah, dry well and let air dry on a paper towel. Sear on a scorching hot cast iron skillet, 2 minutes per side.
Get the big ones at a fish market. They're worth it.
But yeah, dry well and let air dry on a paper towel. Sear on a scorching hot cast iron skillet, 2 minutes per side.
Get the big ones at a fish market. They're worth it.
Posted on 4/10/15 at 10:37 pm to fatboydave
Posted on 4/10/15 at 11:39 pm to MeridianDog
Whoa...overcooked...
Posted on 4/11/15 at 9:03 am to Degas
And coated with flour. Not sure how I feel about those... 
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News