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
. 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,
Fairly hot pan. Tablespoon butter and olive oil,
The flip, they look good,
The Plate. Remember this is just practice. I'm happy with how they turned out.
Thanks for viewing,
CDN