We tried a recipe this weekend for scallops in a cardomon-coriander-tomato-(passata)-cream sauce. The sauce was out of this world, but despite the fact that we followed the purchasing advice and directions to the letter, the scallops came out a bit tough.
Here's what we were told to do - and did.
Use absolutely fresh scallops
Slice in half horizontally
fry very briefly (30 seconds a side) in ground nut oil (or oil that doesn't impart flavor)until 'caramelized' (we discovered we had to use a NON-non stick pan in order to do this, as the non-stick pan wouldn't allow them to caramlize)
As mentioned, the scallops were fresh and from a reputable fishmongers. They did not smell fishy or look odd. Nevertheless, they did seem to lose too much moisture during frying. I hesitate to cook them for less time lest they remain raw inside...
What could have gone wrong? Any suggestions?