Scallops.... (pepper, bake, best, cooking)

[Supplies]

Why is it scallops always taste so good in a resturant, I've tried, quick Sauté in butter then oven to finish off, mine still taste like rubber, do they use dry scallops ? There very hard to find , I dry the regular ones thoroughly but just can't get them right . There great when I batter deep fry them but not what I always want

[Dirt Grinder]

I use frozen sea scallops and I get a nice sear on them using these simple steps...

• Thaw the scallops in the fridge overnight
• Place the thawed scallops on paper towels to absorb the water
• Make sure the scallops are thoroughly dry on all sides
• Season the scallops with salt/pepper
• Heat your oil in a hot skillet - not too much oil
• Place the scallops in the oil - they should sizzle
• Sear two minutes on each side (a bit longer if they are huge)

You should now have some beautifully seared and caramelized restarant-quality scallops. My family loves these when I cook them.
If your scallops are really huge you can slice them in half across the grain.

[Supplies]

Originally Posted by Dirt Grinder

I use frozen sea scallops and I get a nice sear on them using these simple steps...

• Thaw the scallops in the fridge overnight
• Place the thawed scallops on paper towels to absorb the water
• Make sure the scallops are thoroughly dry on all sides
• Season the scallops with salt/pepper
• Heat your oil in a hot skillet - not too much oil
• Place the scallops in the oil - they should sizzle
• Sear two minutes on each side (a bit longer if they are huge)

You should now have some beautifully seared and caramelized restarant-quality scallops.

Tried that...don't work

[Dirt Grinder]

Originally Posted by Supplies

Tried that...don't work

Then you are doing it incorrectly. I use this method to cook for my family and guests and they always come-out perfect. In fact, my family won't order scallops at a restaurant any more because mine are better.

If you use too much oil, the oil isn't hot enough, or the scallops are too wet you'll end-up "boiling" them which will result in rubbery scallops. And finishing in the oven will guarantee rubbery scallops. When you sear them in the skillet they continue cooking when you take them out of the skillet.

[Supplies]

Originally Posted by Dirt Grinder

Then you are doing it incorrectly. I use this method to cook for my family and guests and they always come-out perfect. In fact, my family won't order scallops at a restaurant any more because mine are better.

Then where do you live, I'll pick you up

[mainebrokerman]

buy dry sea scallops-fresh if you can

bay scallops are smaller usually more rubbery

wrap scallops in thin maple bacon strips..

make a mixture of 70% teriyaki sauce and 30% maple syrup

baste scallops with this sauce as you bake them

these are fantastic!

[Supplies]

Originally Posted by mainebrokerman

buy dry sea scallops-fresh if you can

bay scallops are smaller usually more rubbery

wrap scallops in thin maple bacon strips..

make a mixture of 70% teriyaki sauce and 30% maple syrup

baste scallops with this sauce as you bake them

these are fantastic!

Can't find dry scallops, might have to special them, I always use sea scallops the bay scallops are awful , I did once try doing them in a maple syrup & butter had to throw out the pan , they stuck instantly .

[Dirt Grinder]

Originally Posted by Supplies

Then where do you live, I'll pick you up

LOL - then you could see it really is possible .

My wife hated scallops until she finally tasted mine - then her eyes lit up when she tasted how good they can be. Most folks say you can't caramelize a previously-frozen scallop - it's just not true. However, you can easily overcook a previously-frozen scallop.

[Supplies]

Just read that clarified butter and kosher salt to get best sear .

[Dirt Grinder]

Originally Posted by Supplies

Just read that clarified butter and kosher salt to get best sear .

The butter definitely needs to be clarified, burned butter solids ruin the flavor. I use olive oil and kosher salt.