Discussion in 'Food & Cooking' started by kuan, Jul 18, 2017.
This is how to sear scallops. Take care to follow the basic rules.
What's in the pot? I love your huge chopsticks hehe. When I load the pan I load the side furthest from me first.
Have you tried the frozen scallops from Trader Joe's? I think they're better than the ones from Costco. So hard to find really good scallops.
No Scallops are not great from Costco. Frozen, then they thaw it out. The harvest is pretty rough too. I believe they just bust the shell open and sometimes some shell is left on the foot.
Water with pasta in the pot.
As for loading the pan, it never occured to me. I have line cook habits which means I only ever sauted in a small pan for one or two people. But that's a really wise cooking tip. Thanks.
Great video. The only thing I do differently is I add a bit of butter along with the oil-something I learned from one of my chefs years ago. I find it really helps with getting that deep golden brown color on your scallops.
Yea I add butter when I turn the scallops over
I also like the bag of Trader Joe's frozen scallops, reasonable quality for the price.
One of my chef buddies advised me to add a little corn starch to my scallop seasoning to build a bit of a crust, and it worked. Some people would not like a light crust on their scallops but I enjoyed it.
You must use "Dry" scallops. If you buy most frozen scallops, they have been soaked in brine to add water weight. They water will come out when searing and they will never brown. I tell people this constantly and they say they have never heard of Dry Scallops. They will cost more.
And good luck finding them.
A local grocery chain here in Salt Lake, Harmons, will sometimes have very nice dry packed scallops available. Yes, they are about 20 bucks a pound or so, but sear nicely and are quite tasty.
i like to load a pan clockwise or viceversa outside in with various things.. scallops being one.. juss so i know.. habit i guess.. does it matter.. yes and no i guess..
i forgot.. i do it so i dont have to remember but still remember.. helps when working with multiple pans.. at least for me
I will always load from back when frying ...less oil burns on the arms !
It really is amazing how so many fisheries have declined so sharply over the last several years. The quality decline on so many products is dramatic. I think we joined Costco around 2004. At that time Costco Scallops were killer. Huge Weathervane Scallops from Alaska. The last bag I bought from Costco hit the trash bin. The TJ's scallops really aren't half bad for frozen but all of the frozen scallops I've used over the last few years seem chemical soaked no matter what the packaging might say. The real trick with the frozen ones is getting enough of the liquid out and getting them dry enough to sear.
True dry packed scallops are a bit of a challenge to find here even with numerous specialty markets. They are well worth the time and the extra $$! Dry packed here run $20-22 a pound.