Browing scallops
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
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First, it is difficult to get good fresh sea scallops nowadays. Most of them have been chemically treated to look fresh. They kind of taste bitter.
It is not easy to make perfect scallops in recipes which call for browning the scallops. They generally become way over cooked, tough and with all their natural juice leaked out.
I got some very nice sea scallops last night. I like my scallops sliced in halves. Here is a technique I have developed to brown scallops without overcooking them.
I used two cast-iron frying pans and heat both of them up very very hot.
Using a paper towel to dry the scallops of excess water and dump them in one of the frying pans when you see the oil starting to smoke.
The scallops will be browned on one side very quickly. Now immediately transfer the scallops to the other hot frying pan to brown the other side.
The whole cooking time takes a few seconds. Both sides of the scallops will be nicely browned with that wonderful BBQ flavor, yet inside is still nice and tender with all the delicate natural juice sealed inside.
Scallops on a bed of stir fried escarole.
dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author
magothyrivergirl
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