Cookin Scallops

Where I work we blanch the scallops before using them. I was told that this is a very common practice, and that they will keep longer and cook better. Never really questioned it, but I was doing some online research & could not find any info on this.

So.. do you employ this technique? More importantly why? & what are some pros &  cons for blanched vs raw? - (pro&con is part of why isn't it?)

I gotta assume that if this where so common I would have heard about it before. Course, its not like I've been everywhere & seen everything!

Yeah this never seemed like a good idea to me. It really surpises me that this chef thinks its common & OK to do. I know he is smarter than this.

I wish I could change it, but that's not my place right now. I gotta support & uphold his standards. Maybe this can be a good story later.

Anyway at least I know that I'm not insane.

PS. Pete, I think you hit the nail on the head. He had some other reasons that I can't remember, but I'm sure he was just reaching to makes excuses.

Sorry, been busy. It might take me a while to address everything I want to.  Kou & CB, you guys are funny! I'll be sure to use the speaker phone if I gotta call Chef Ramsay. Thanx for really putting this into perspective w/ your comment about the ribeye! That just gives me the chills.

Tim - I'm not sure. They come from Naked Scallops. I believe that wet-pack scallops have to be labeled as such. The one's we use are not.

Nice research Billy! You are absolutely right. Although we do use the scallops in specials to help move them, having them in only one dish is not enough. He actually added a scallop app last week. Kinda wish I coulda got into his ear to just drop the scallops all together. Interestingly enough, this seafood pasta is a top seller. I haven't heard any complaints for the scallops in general, but this method, messed up as it is, hasn't turned anybody away. My opinion here is that Detroit, armpit of the midwest, (looks like most of you guys are in coastal areas) is lacking in quality fresh seafood & chefs who really know & love seafood are gonna move closer to the ocean. This results in a customer base that largely doesn't know any better and accepts seafood that is overcooked & texturally chalenged. Lucky reminded me of the other reason he blanches them. They plump & look larger on the plate!

Ed -  Lets not be overly harsh please. In this example, we are doing something incredibly wrong.  We actually blanch them as they come in! This may have started as a way to get an extra day some time ago but now it is standard practice. But really, all we are doing is changing the the texture. We are not serving bad food that isn't safe to eat. Also there are somethings that we do very well. There are standards to follow and in the court of opinion, the chef's will always win out over mine. Please, if my views are warped or too extreme I am very open to changing them if like something about the alternative. But the way I view working, is it safe to eat, are we giving the customer what we say we are. These are non-negotiable I cannot work for someone who doesn't follow this. Everything else is opinion if the chef cares to hear mine good. If not, would you suggest that I go behind his back & cross him anyway? He is the boss & it's his choice to run the kitchen as he sees fit, just as it's mine to leave & get another job. If he was really as retarded as this scallop thing makes him look (sorry I really didn't expect this kind of reaction), I wouldn't be working there. Probably a good chance he wouldn't be either.

I think that about covers it. For some reason I can read your comments on my phone, but if the thread gets to be longer than 10 or so replies, I can't post a reply. So I've been reading & thinking about this, I'm sure anything I forgot couldn't have been that important any way!