Searing Scallops

Discussion in 'Food & Cooking' started by kuan, Jul 18, 2017.

  1. kuan

    kuan Moderator Staff Member

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    This is how to sear scallops. Take care to follow the basic rules.

     
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  2. koukouvagia

    koukouvagia

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    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.
     
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  3. kuan

    kuan Moderator Staff Member

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    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. :)
     
  4. pete

    pete Moderator Staff Member

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    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.
     
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  5. koukouvagia

    koukouvagia

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    Yea I add butter when I turn the scallops over
     
  6. teamfat

    teamfat

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    I also like the bag of Trader Joe's frozen scallops, reasonable quality for the price.
     
  7. TheBarb

    TheBarb

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    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.
     
  8. murphed

    murphed

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    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.
     
  9. koukouvagia

    koukouvagia

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    And good luck finding them.
     
  10. teamfat

    teamfat

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    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.
     
  11. icanburnanythin

    icanburnanythin

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    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..
     
  12. icanburnanythin

    icanburnanythin

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    i forgot.. i do it so i dont have to remember but still remember.. helps when working with multiple pans.. at least for me
     
  13. yeller

    yeller

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    I will always load from back when frying ...less oil burns on the arms !
     
  14. duckfat

    duckfat

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    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.
     

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