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Cooking Diver Scallops - advice

post #1 of 7
Thread Starter 
I have a hard time getting my scallops really crispy on the outside. I want to use a Quinoa crust topping, but the scallops never really get very crisp, despite my best efforts. Any advice and/or tips on how to do this?
post #2 of 7
General rule: HOT pan, DRY scallops. Coating the flat surfaces with a little Wondra flour helps, but then you have to worry about it burning.

Are the scallops coated with the crust when they go in the pan? And it's the quinoa that's not crisping? Then you might need more fat in the HOT pan.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 7
And in case you didn't get Suzanne's message, the operative word is HOT!

You want the pan to be screaming before you add the scallops. Do that and it shouldn't take a whole lot of oil (which, btw, gets added after the pan is heated).

Another thought: It's possible that you're lifting the scallops too soon. If they are at all sticking then they shouldn't be moved. They'll release themselves when they're ready to be turned.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 7
Thread Starter 
appreciate the tips..I think I may just need to go with a hotter pan. anyone have any particularly good diver scallop recipes theyd like to share? I'm always looking for new ways to do this dish...
post #5 of 7
Andreas Viestad - Scallops with mixed greens and blueberries
8 scallops (frozen are fine)
Oil and butter for frying
Salt and pepper

Vinaigrette:
1/2 cup (1 1/2) dl fresh blueberries
Zest and juice of1 lemon
1 finely chopped shallot
1/4 cup (3/4 dl) olive oil
2 tablespoons finely shredded parmesan
Pepper and a pinch of salt.


Rinse the salad and toss away anything that does not look fresh. Put on a plate.
Fry the scallops quickly, 1 minute on each side on high heat. They should not fry for longer, otherwise they become rubbery. Remove from heat and put on top of the salad.
Mix blue berries, shallot, juice and zest form the lemon and oil in the frying pan. (Do not wash out the pan after frying the scallops). Bring to a boil. Crush some of the blue berries with a whisk. Season with pepper and a pinch of salt -- and season with some more lemon juice if needed.
Pour the vinaigrette over the scallops and top with the parmesan. Season with a bit of pepper.



Another great episode from the Scand cook showed him searing scallops in rendered bacon fat. Yum.

One of my favorite ways of eating scallops is dusted with curry powder and seared.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 7
EXTREMELY HOT HEAVY PAN(CAST IS OK) I spray with vege spray first then Butter only in pan Dry scalloops very well, coat light flour. Cook and stand there and watch them.. Try not to use FROZEN scallops(to much liquid):chef:
CHEFED
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CHEFED
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post #7 of 7
Hi friends,

Thanks for sharing dishes ..Specially to Koukouvagia. Thanks for a nice recipe...





Regards,
Olivia

Beachthemeweddingshop
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