I'm a scallops fan. Huge. I don't eat them often and have (shamefully) never made them. But I had the occasion to eat them twice last week.
The first time was Thursday evening...a girls dinner at Urbano Cafe (I would highly recommend) with my friends Kristie and Christine. The scallops were seared and served over a little pool of lemon creme sauce and risotto. Incredible.
Then I had them again on Saturday at Smoke, this time served over white beans and brussel sprout chips. Equally incredible.
Now I'm officially addicted and itching to cook scallops at home...any tips?
The first time was Thursday evening...a girls dinner at Urbano Cafe (I would highly recommend) with my friends Kristie and Christine. The scallops were seared and served over a little pool of lemon creme sauce and risotto. Incredible.
Then I had them again on Saturday at Smoke, this time served over white beans and brussel sprout chips. Equally incredible.
Now I'm officially addicted and itching to cook scallops at home...any tips?
Sear them at a nice high heat (don't move them around or they won't get that yummy crust). Also, don't overcook or they get rubbery :-(
ReplyDeleteThat didn't really help did it?
my favorite recipe in the whole world-
ReplyDeleteget the largest scallops you can find and make a little slit on one side (do not cut all the way through) in order to make a large pocket in the inside. then take a small spoon and load the pocket with either store bought or homemade (recommended) pesto. then sear on each side until golden. eat by themselves or over angel hair.
I was so intimidated of scallops that although I love them, I never cooked them at home. Then my sister visited. The key - as Jora pointed out - is to make sure the pan is good and hot before you put them on. I use a little olive oil. They don't need anything except a sprinkle of sea salt (although I may have to try Jordan's pesto idea!). It depends on the size of course, but they generally only take 1-3 minutes on each side. I have definitely over and undercooked them, but practice makes perfect - I'm getting the hang of it now. So give it a shot! They are so fast and simple - great for busy weeknights! (And bonus! My 3-year-old even eats them!)
ReplyDeleteI like Jordan's idea!
ReplyDeleteJordan, that sounds amazing.
ReplyDeleteI am dying to try this recipe from Thomas Keller's Ad Hoc at Home. It looks so good.
Most important things: high heat, don't crowd the pan. If you crowd the pan, they will steam instead of sear and get soggy.
Love scallops! Here's a link to a great recipe: http://everybodylikessandwiches.blogspot.com/2010/02/grilled-scallop-ceviche.html
ReplyDeleteActually, I cooked scallops recently and tried something new that proved deeeeelicious. I pan-seared them and threw in a splash of white wine: http://athomeinthecove.blogspot.com/2010/02/mexican-scallops.html
ReplyDeleteI like to skewer with a sprig of rosemary, then season, coat with olive oil and pan sear along side a healthy dose of lemon zest.
ReplyDeletedry them well before you make them or they won't brown... season with salt just before you cook them or they'll get soggy and I'd advice to buy them fresh and make them the same day, I love them with rosemary and lemon risotto :)
ReplyDeleteI love scallops too! When I made them, they got rubbery. Thanks to the commenters, now I know why. Maybe I can switch from always ordering them at restaurants to making them at home now.
ReplyDeleteTo get a nice caramelized crust on a scallop, you have to buy "dry" scallops, which means they haven't been injected/soaked in a salt solution. Make sure you buy them from a local fish guy who can tell you where they came from, not from the supermarket where they come out of a slimy bucket.
ReplyDeleteAdd this to all the other tips here in the comments and you will be in the clear!
you guys rock! thank you...i'm going to attempt soon. i'll let you know how it goes ;-)
ReplyDelete