topic Re: Cooking Sea Scallops in Recipes

Cooking Sea Scallops

denisemb — Sun, 08 Mar 2020 19:56:30 GMT

Never cooked sea scallops. Was going to use this allrecipes method, except perhaps using 1-1/2 minutes per side instead of "several minutes" as I understand it's easy to overcook.

ttps://www.allrecipes.com/recipe/132358/easy-garlic-lemon-scallops/

Any suggestions or recommendations??

Re: Cooking Sea Scallops

x Hedge — Sun, 08 Mar 2020 20:04:58 GMT

I find it tricky to cook scallops correctly, so they don't turn out with a texture like very expensive chewy erasers.

It's all heat and timing.

I've learned this: start with a very hot pan. The butter should be sizzling, add scallops just before butter starts to burn.

Once they're in the pan don't move them around. Turn when first side is done. Remove from pan, drain on paper towel immediately when done.

Re: Cooking Sea Scallops

Kitlynn — Sun, 08 Mar 2020 20:06:02 GMT

@x Hedge wrote:
I find it tricky to cook scallops correctly, so they don't turn out with a texture like very expensive chewy erasers.

It's all heat and timing.

I've learned this: start with a very hot pan. The butter should be sizzling, add scallops just before butter starts to burn.

Once they're in the pan don't move them around. Turn when first side is done. Remove from pan, drain on paper towel immediately when done.

That is how I cook them also and they come out perfect.

Re: Cooking Sea Scallops

x Hedge — Sun, 08 Mar 2020 20:13:22 GMT

YES, @Kitlynn , it's more about technique than ingredients.

The texture changes as it cooks, and you're really limited to poking the upper surface and trying to gauge whether it's ready to flip, based on the resistance you feel.

The change in resistance between raw and cooked is so subtle, that's why people tend to overcook them.

Re: Cooking Sea Scallops

deepwaterdotter — Sun, 08 Mar 2020 20:14:14 GMT

I've only ever fried scallops in an oiled skillet on top of the stove. I start by blotting out excess liquid with a clean dish towel, then sprinkling with salt and pepper. After heating a tablespoon of oil, I fry the scallops for about 1 1/2 minutes per side.

Re: Cooking Sea Scallops

Carmie — Sun, 08 Mar 2020 21:09:25 GMT

We have scallops at least once a week.

I looked at the recipe posted and I usually do about the same thing, but I always add a little bit of milk to the pan before I cook them. That keeps them from over cooking and getting rubbery.

We like them wrapped in bacon too.

Re: Cooking Sea Scallops

KingstonsMom — Sun, 08 Mar 2020 21:24:26 GMT

@deepwaterdotter wrote:
I've only ever fried scallops in an oiled skillet on top of the stove. I start by blotting out excess liquid with a clean dish towel, then sprinkling with salt and pepper. After heating a tablespoon of oil, I fry the scallops for about 1 1/2 minutes per side.

@deepwaterdotter

I do the same, except I use butter instead of oil.

Re: Cooking Sea Scallops

chrystaltree — Sun, 08 Mar 2020 21:52:58 GMT

Are they different from Land Scallops? LOL Sorry, I just never heard anyone call them that. We just call them scallops....and we prounounce them "scollops". I love them, I've cooked them all my life. Baked, broiled, fried, pan friend. They are easy to over cook and when you do, they come out chewey and rubbery. When I pan fry in oil, not butter. I don't know about time because it depends on how big or thick the scallops are. I pan fry in oil and when one side is a nice golden brown, I flip them until the other side is golden brown. They should break apart easily and be tender.

Re: Cooking Sea Scallops

GCR18 — Sun, 08 Mar 2020 23:11:46 GMT

@chrystaltree sea scallops are bigger scallops. Bay scallops are small, like a marble. If it doesn't say which on the menu, I always ask. I don't care for bay scallops .

I cook sea scallops until they have color on them. Sometimes I cut them in half and cook.

Re: Cooking Sea Scallops

MJDinVegas — Mon, 09 Mar 2020 03:16:38 GMT

Hi, @denisemb ! here's a recipe my husband and I love for sea scallops. This was published in our daily paper when we lived in Huntington Beach and we've made it ever since. The key is to use a top quality balsamic vinegar - we've gotten ours from Williams Sonoma or Amazon (Villa Monodori).

https://www.latimes.com/recipe/balsamic-glazed-scallops

ETCorrect typos from my loser iPad. 😏

Re: Cooking Sea Scallops

blackhole99 — Mon, 09 Mar 2020 03:11:57 GMT

I have only ever broiled jumbo scallops in butter, they are done when they look opaque. I have never had a rubbery scallop.

Re: Cooking Sea Scallops

chrystaltree — Mon, 09 Mar 2020 14:08:58 GMT

@GCR18 wrote:
@chrystaltree sea scallops are bigger scallops. Bay scallops are small, like a marble. If it doesn't say which on the menu, I always ask. I don't care for bay scallops .

I cook sea scallops until they have color on them. Sometimes I cut them in half and cook.

That's good to know, thanks. I think we only get the sea scallops here in NE, I've never seen them designated as Sea or Bay when I buy them. Although I do see big ones and little ones in the fish market so perhaps that's the difference. I only buy the big ones...sea scallops.

Re: Cooking Sea Scallops

denisemb — Mon, 09 Mar 2020 17:38:16 GMT

@chrystaltree

I tend to avoid "Land" Scallops - they might be Rocky Mountain Oysters in disguise! LOL