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Pat dry with paper towels, preheat the pan and use a pinch of sugar to create caramelization. If you cook scallops long enough to get a crust naturally, they’ll be overdone. They should cook in seconds not minutes. Brown on one side and finish in the oven.
...If you cook scallops long enough to get a crust naturally, they’ll be overdone. They should cook in seconds not minutes. Brown on one side and finish in the oven.
I'm not even going to comment on this other than you can indeed get a crust on both sides and have them cooked to perfection. Gordon Ramsay does it all the time.
Last edited by Dirt Grinder; 02-19-2014 at 04:39 PM..
Scallops are 90% water. The pan is more then enough to cook then in three to four minutes and be perfect. Unless the recipe says to bake them and usually the recipe explains why such as the scallops are inside something else that would provide a lot of moisture or protection from the heat due to a coating such as a sauce or bread crumbs etc. Not the scallops just by themselves or with a coating of butter. Usually they are in a casserole dish in the oven too with the other stuff in the recipe and it takes ten minutes or more.
Just to let let you know I did resturant style scallops today, useing hints from here too, came out perfect, seems the secret is using unsalted clarified butter then scoring them both sides, did kosher salt & ground peppercones last , just did 2-4 at a time not to crowd , wish I'd bought more that half pound now . Thanks for your hints.
Thanks to you, I just bought some to sear tonight. Watch I won't be able to caramelize them! lol
I did it with ghee and a white porcelain like coated pan. (I know this one gets super hot) They were perfect. Whew.
Great, I had to look up ghee , interesting , according to Alton Brown who I like , clarified butter doesn't need to be refrigerated , but takes so little room up whats left mines in the fridge . Cheese cloths ? I threw mine out after, I'd use them so seldom not worth washing the greasy things .
Great, I had to look up ghee , interesting , according to Alton Brown who I like , clarified butter doesn't need to be refrigerated , but takes so little room up whats left mines in the fridge . Cheese cloths ? I threw mine out after, I'd use them so seldom not worth washing the greasy things .
I buy ghee at the Indian or asian market. (Both carry them) I use it for everything and makes delicious sunny side up eggs. I also just used several napkins.
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You have seen a sea scallop, right?
. Thanks for your hints.
