X-post from cooking - Love my new kitchen - scallops!

11 years ago

I watched a video from Sur La Table on making scallops in a Scan Pan IQ - I just purchased the smaller version to make eggs but thought I would see how it worked.
OMGosh - they came out awesome! I also used my themoworks instant thermometer (from Christmas) to assure they were done.

Basically the concept is using a hot pan - add a little olive oil (or oil of your choice), - cook for 1-2 minutes on high heat - (cover with a spatter guard), then flip using a fish spatula which I got for free from WS as a present from them at the holiday.

Then add butter and lemon and it called for fresh thyme but I only had Rosemary - so I hammered it with the back for the knife like they showed and added to the pan.

Take the sauce and spoon over the scallops and cook another couple minutes.

Served it with blue cheese couscous.

Love my new kitchen - Worked great - but even with a splatter guard - I have a bit to clean up!

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Comments (9)

andreak100
11 years ago
Sounds yummy!

And any special recipe for the blue cheese couscous?

I don't think that I'm familiar with a fish spatula. I'm off to google it.
a2gemini
Original Author
11 years ago
Blue Cheese Couscous are easy - 1/2 cup CC and 1 cup water - bring to boil, add BC and let sit for about 5 minutes - fluff with a fork...

Here is a link to the video showing the scallops - and the fish spatula - I couldn't believe that I snagged this item for Christmas and didn't even know how I was going to use it!

http://www.surlatable.com/product/PRO-992008/Scanpan-Pro-IQ-Nonstick-Deep-Grill-Pan-
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1929Spanish
11 years ago
I just had to Google Scan Pan IQ as I hadn't heard about them. What's their story - what makes them better than a cast iron or copper bottom?

And my mouth watered when I read your post.
a2gemini
Original Author
11 years ago
1929 - not sure - but I needed an omelette pan and it was on sale at Surlatable over the holidays. It is non-stick titanium (and since I ride a bicycle, all bicyclists know that titanium is wonderful and carbon is even better LOL)
The IQ works on induction and can tolerate high heat.
After my experience tonight - I think I know which grill pan I want to purchase.
Lighter weight than cast iron - and copper isn't induction capable - but these were the best scallops that I ever made - was it the pan, the new induction, or the recipe...I don't usually admit that anything I make is awesome - but these qualified!
dodge59
11 years ago
The recipe sounds great, and I'm gonna try it, wife loves Scallops, but------ I'm still disappointed!

I figured I would see pictures of a "Sea Shell Sink". maybe even Sea Horse light fixtures and an "Atmosphere" like that Fancy restaurant in the Reno Peppermill, oh well------

Wonder why no one has thought of an Aquatic theme for their kitchen?

Gary
1929Spanish
11 years ago
Okay...forgot you had induction. Thanks for elaborating! I'm going to think about these when my current nonstick gives up the ghost.
andreak100
11 years ago
I've looked at the Scan Pans before and have resisted. I'm hoping to hear more about your adventures with it since we'll have induction when (if!!!) we ever manage to find another contractor and cabinet maker to do our kitchen.

And a fish spatula...I never knew I needed one. But, of course, now I need it desperately!

Easy enough with the couscous - I thought maybe there was a super secret recipe that added additional things. Guess I was making it harder than it needed to be, huh? :)
a2gemini
Original Author
11 years ago
Yup - Couscous are your friend - whenever I need a fast starch - I have something in 5-10 minutes. I add ground pepper (and I did add this to the BC version), Parmesan, Gruyere, etc.
My DH thinks I made something very special.... I won't tell him our secret!

Dodge- lots of Floridans have nautical themes for their kitchens. My parents had lots of ocean items in their condo.

Andrea - I don't have many non-stick pans anymore- even before I switched to induction, I was slowly replacing my pans - but when I make omelets - sometimes I want the option - and used the new scan pan tonight based on that wonderful video - and mine looked just like the chef's! Maybe there is hope for me as a cook yet!
angie_diy
11 years ago
Looks fantastic. I love seared scallops. I didn't know or think to make a lemon/butter sauce in the pan like that. I will have to try that next time.

Like 1929, I use cast iron (or carbon steel). However, I have a twist. I generally cook the scallops to temperature in my homemade sous-vide cooker. Then I just sear them for about 20 sec/side on a REALLY hot cast-iron pan. Since I am not trying to cook them in the pan (as they were already cooked in the sous vide cooker), they only have to stay there long enough to get a nice crust. Delish!

Thanks for sharing!

X-post from cooking - Love my new kitchen - scallops!

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X-post from cooking - Love my new kitchen - scallops!

Comments (9)

andreak100

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