General Discussion

how to cook scallops


General Discussion 25

how to cook scallops

magnolia | Jul 31, 2001 06:41 AM

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
Remove corals
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?

Want to stay up to date with this post?

Recommended From Chowhound