Let's Talk BBQ
Recipes => Recipes => Appetizers => Topic started by: CDN Smoker on February 08, 2014, 11:46:55 AM
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Anyone one my cooks I have trying to get better at is searing scallops. I watch cooking shows and they make it look easy. I head out to the store only to be disappointed in not being able to get the colour I want.
My friendly frozen fish guy says to me I have some dry scallops in. I say What :o. Never heard of them, he says they are not the injected kind you buy in the store. I got some to try.
When I thawed them out, not near the juice,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps885fe4f3.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps885fe4f3.jpg.html)
Fairly hot pan. Tablespoon butter and olive oil,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps3f4d4468.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps3f4d4468.jpg.html)
The flip, they look good,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps00ce8b23.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zps00ce8b23.jpg.html)
The Plate. Remember this is just practice. I'm happy with how they turned out.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zpsea9f5b27.jpg) (http://s1180.photobucket.com/user/lmh8/media/image_zpsea9f5b27.jpg.html)
Thanks for viewing,
CDN
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those look really good.
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Those scallops look great.
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A nice practice!!! looks like you done a great job!!! Don
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Looks perfect CDN.
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The key here to make sure when buying scallops is to ensure they are not injected. The next time I'm out shopping at a regular store I will have a look and see I can tell the difference.
I have never had this kind of sear / colour before, very happy ;D
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They look great, thanks for the info, I've never gotten that color either.
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Beautiful looking scallops Cdn! Now....get some bacon on those buggers and do it again! You are right, the dry scallops most definitely are the way to go.
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They do look good CDN, I was wondering if maybe you used a cast iron pan at high temps if you would get better results. (https://lh6.googleusercontent.com/-Su0EMC1btP0/UMqA6KYKBYI/AAAAAAAAGWc/OFtP0q7LfLQ/w37-h15-no/noidea.gif)
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I hear ya, it might work better but I don't have one :(
What does everyone think about this?
http://www.lodgemfg.com/enameled-cast-iron/color-enamel-skillet-EC11S43
Easier to maintain ;D
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Those scallops look good! I don't have one of the enameled Lodge pans, but I do have several
regular lodge cast iron skillets and they are excellent!
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I hear ya, it might work better but I don't have one :(
What does everyone think about this?
http://www.lodgemfg.com/enameled-cast-iron/color-enamel-skillet-EC11S43
Easier to maintain ;D
Looks nice. Check out Le Creuset too. Really excellent quality.
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The regular cast iron pans from lodge are not hard to care for. Plus the are made in the states. Coated ones are not. Scallops really look great.
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Great looking sear.
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Looks great for a practice! The color looks perfect.
I have some Lodge enameled cast iron dutch ovens that are great for soups, gumbo and cooking acidic foods that have a lot of tomatoes in them. For searing I would lean toward a non coated cast iron skillet, just my preference. They are not hard to care for and will last for hundreds of years. The ones we use mostly to cook on belonged to my wife's grandmother and are well over 100 years old. Like everything else each time you take a recipe, especially something like seared food, from one type cookware to another there is a learning curve. Enameled cast iron will cook different than Teflon and regular cast iron will be different than either one and cook quicker and give a better sear.
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Good looking scallops Drew!
The key to good seared scallops is that they are seared really hot and fast. A preheated cast iron skillet will work.
They should only spend a minute or two per side in the pan max otherwise they will end up overcooked.
Letting them air dry in the fridge will help with the searing. A light coating of salt will help pull moisture out if injected.
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I'd eat those, NO questions asked! Look SO good.
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Looks great, CDN. It is almost impossible to get dry scallops in my neck of the woods. For those that are not sure what to look for, if you see a milky fluid in the package, then the scallops have been treated and are nor "dry"
Because I cannot get anything but wet scallops, I dry them thoroughly with paper towels, then very lightly paint each side with canola oil. Place into a screamin' hot dry cast iron skillet making sure they are not crowded any closer than an inch apart. To determine when they are ready to turn, gently nudge from the side - if they move, then they have released from the iron and you can guarantee that they will have a beautiful seared finish.
I use cast iron for anything related to developing the maillard reaction.
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Hmmm scallops in the stores are injected. I did not know that. Anything to increase profits, I guess. Good info!
Hey you need practice cooking 'em and I need practice eating 'em... what do you say I come help you with that! ;D
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Looks great, CDN. It is almost impossible to get dry scallops in my neck of the woods. For those that are not sure what to look for, if you see a milky fluid in the package, then the scallops have been treated and are nor "dry"
Because I cannot get anything but wet scallops, I dry them thoroughly with paper towels, then very lightly paint each side with canola oil. Place into a screamin' hot dry cast iron skillet making sure they are not crowded any closer than an inch apart. To determine when they are ready to turn, gently nudge from the side - if they move, then they have released from the iron and you can guarantee that they will have a beautiful seared finish.
I use cast iron for anything related to developing the maillard reaction.
Good info pz, thanks for sharing.