![]() (2) Remove the fibrous side muscle from the scallop-it becomes rubbery when cooked. Unlike “wet” or “soaked” scallops, these have not been treated with phosphates, so they carry less water weight, which helps them caramelize beautifully when seared. ![]() Whatever method you go for, follow these tips to ensure springy, perfectly seared scallops every time. This hassle-free technique yields tender, golden-crusted scallops but as easy as it is, we’ve devised a few additional ways to serve these little ocean jewels: Toss them into a seafood stew with clams and shrimp serve them atop a golden bed of creamed corn skewer and grill them or opt for any of our other favorite scallop recipes below. Many of our best scallop recipes call for a quick, hot sear, followed by a baste in butter. You don’t need to do much to turn scallops into a restaurant-quality dinner.
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