Scallop Secrets

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A few tips for selecting and preparing scallops:

  • Poor quality scallops are often treated with a saline solution; they’ll look uniformly white and wet. These scallops will never sear properly, in part because they retain too much liquid. Look for a fishmonger offering "dry-packed" scallops. These haven’t been treated, will vary in color from creamy to light orange, and won’t be sitting in a pool of liquid.
  • Remove the small muscle from the side of the scallop if it’s still attached.
  • Pat the scallops dry before cooking. They don’t need to be rinsed, but drying will help them brown.
  • Make sure your pan is hot. Very hot. We like to use a cast-iron pan for searing.
  • Place the scallops in the pan on their flat sides, and don’t touch them for a minute or two, depending on their size. Moving them will inhibit browning. Turn them once.
  • Cooked scallops feel springy when you squeeze their sides, like a steak cooked to medium. If the scallop feels firm, it’s overcooked.

Try Seared Scallops with Citrus Ginger Sauce or other CL scallop recipes.

COMMENTS

  1. Dave

    Remove the small muscle from the side of the scallop if it’s still attached.

    February 19, 2011 at 2:23 am
  2. Jack

    It’s a Very helpful article for me. Actually, I am fond of reading online punjabi news. Thanks for writing such a complete ..And,I wantn’t to miss them.
    Thank you for sharing..

    January 5, 2011 at 12:31 am

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