Wow, had a bad day in the kitchen I guess, but thanks anyway for the solution to my issue.
I was shown this way by a Chef here in Montreal. He says it makes them tender. Is this true or not, I don't know. I still soak them for 15 minutes prior to cooking, then pat them dry , then cook. Is this still being done ? I don't know ? It has not come up .......
I re-read this thread and I gave you some advice which was not correct. Never shake a pan when cooking scallops...never, only when your ready to flip them. My Bad. ....(I guess it was my bad day ) lol
Réalisé avec un soupçon d'amour.
I recently found a new fish monger about 10-11 miles from my house (yeah, you read that correct) that finally meets the requirements that I heard cooks talk about so often...
- doesn't smell like a fish store
- fish eyes are clear
- fish are not slimy
- they are knowledgeable about what they have
- they know how to prepare what they sell.
(one thing that makes me wonder though is their lobster tank is full with a variety of sizes. isn't it bad for lobsters to sit in a tank. I mean they aren't feeding so aren't they losing meat mass?)
Anyway, when I saw dry scallops, I inquired as to what that meant and found out that dry scallops are scallops that have not been soaked in anything, which would cause them to swell and look bigger and then shrink when cooked. Now, I'm thinking of all the times I saw 'wet' pack and just thought that meant they were packed in a wet package, like in their own juice, not realizing they were artificially enhanced to look bigger than they naturally were. You really have to know more than you think you do, to be sure you don't get screwed!
Then it must be close to me too. Care to share the location of this place? It's hard as heck to get good fresh seafood where I am.
When I lived in NY (over 22 years go) there was a place in Brooklyn called SLAVIN fish. It was the best wholesale in NY area and then some retail see if he is still there
This suggestion comes from an old old friend who lives in Sheepshead Bay, Brooklyn ...
As you probably are aware, this is where the fishing boats, arrive and leave to go out for the daily catch.
There was a fish wholesale and retail shop on Avenue Z and East 16th ( one street parallel from the Subway ), and the fish monger´s name was Dominick. Do not know if he sold the shop or not, however, this zone has quite a number of fairly good fish mongers catering to the numerous restaurants along Emmons Avenue, where there are uncountable upscale venues specialising in fish and shellfish.
Have a nice Sunday.
Welcome, pull up a chair and share some recipes with us.
No I have never used milk or soaked Scallops.
When I was cooking in Europe it was common practice to
4 hours before service to pat the scallops dry place on a tray with fresh muslin one layer thin and store
in the fridge uncovered.
They would dry out the slightest bit.
Apparently this drying restricted moisture loss while cooking,
facilitating faster browning when sautéing and sweetened the scallops a nuance or two .
Petals! As far as soaking in milk , since milk is homogenized any enzyme would be killed therefore I can't see it tenderizing.
Fast food emporiums however soak their fish in milk in the commissary prior to breading.This takes the fish flavor out of the fish. Thats why you often hear "Wow this fish taste like chicken"' It loses it's fish flavor.