[DC Sunshine]

Nervous scallop newbie here - I've broken the budget and splashed out and bought some fresh Tasmanian scallops - never cooked them before.

Read a previous thread on cooking them - season, hot hot pan, oil and butter, don't overcook. Ok so I'm pretty set there.

Question - do i let them get to room temp first - like steak - or can they be done from cold? Also, I'm thinking a minute per side - should they feel soft like a rare steak to the touch when done right?

Any help would be great - I don't want to waste them

Or would I be better off as a newbie with them and panne and deep fry?(feel I'm gonna get some flak for suggesting that hehe)

Thanks in advance
DC

[AndyG]

don't cook them too hot--if you're deep frying, bread them. If sauteeing, add them in the last few minutes.

Scallops YUM They are done when their texture is firm. Don't cook them longer than that.

They are small enough that they cook fine frozen to fry pan.

[DC Sunshine]

Thanks AndyG, am thinking of sauteeing and serving with a white wine sauce over pasta, they are spanking fresh (not frozen). Will take the corals off first I think. I've heard that by the time the corals are cooked the scallop white meat is overdone.

[AndyG]

Originally Posted by DC Sunshine

Thanks AndyG, am thinking of sauteeing and serving with a white wine sauce over pasta, they are spanking fresh (not frozen). Will take the corals off first I think. I've heard that by the time the corals are cooked the scallop white meat is overdone.

You got that right, white wine sauce and pasta. Am I invited? And perhaps an aromatic Australian cheese?

[Suzanne]

DCS, I'm jealous! I can never get the coral with the scallop here in the States. Well, I can if I get them in the shell, but that's rare, and then I have to clean them (yuck). In any case, don't forget to remove that hard little bit of muscle on the side before you cook them.

For sauteeing, I DO like a very hot pan, with some clarified butter sizzling hot. The scallops can be either cold or room temp (it doesn't take long for them to warm up). Most important for a nice crust is that they be absolutely dry; you can cheat a little and dip the flat sides in a little pregelatinized flour, but just S&P are enough if they are completely dry. Into the pan, let them brown, flip, brown, and serve. Or set aside and make your pan sauce; the carryover cooking will bring up their temperature a bit, so you really want to get them out of the pan before they're cooked through.

Yeah, the steak analogy is good. Since I even like scallops raw, I cook them very quickly, and they are still soft and translucent inside.

(Of course, you've probably cooked them already by the time you see this -- so how were they? )

[DC Sunshine]

mmmm they was yummers! Made creamy white wine sauce, tossed some tagliatelle thru it, rested seared scallops on top...fresh ground black pepper, salt - that's it - pure and simple and so goooood. Gave the cheese a miss - didn't want to loose the flavour of the star of the show. (Have frozen the corals for a seafood sauce later on down the track).

Sorry Andy, your invite was in the post but wouldn't have made it in time hehe. Maybe next time

Thanks for the input ppls

[Mezzaluna]

pure and simple and so goooood

That's the ticket!