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Ideas for Searing Scallops?

post #1 of 10
Thread Starter 

Just got some nice-looking frozen sea scallops from TJ's and I'd like to make a production out of them.

I'm pretty sure they are dry-pack- nothing but "scallop"  listed for ingredients. The TJ's staff didn't know.

 

Thinking along these lines...

 

Thaw overnight, rinse off, pat very dry. Bring to 122*F in my Mastercraft electric smoker, which can hold a temp very well. Not sure about smoke- see below

 

Wrap with my housemade bacon - almost cooked - which has plenty smoke on it. Lightly sprinkle with (smoked?) paprika for color.   Drop into smoking butter in real hot cast-iron pan for 1+/- minute.  Turn over for 30-40 seconds. Serve on heated plate with lemon and my own tarter sauce.

 

May well be that I'm over-elaborating this.  What do you think/suggest?

 

Thanks

 

Mike

travelling gourmand
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post #2 of 10
TJ does not seem very forthcoming with truth about some of their product. Never tried their sea scallop after bad experience with their Chinese bay scallop and certain beef products that are clearly not "dry". Please let us know how they work out for you.

Re: cooking - I'm a sear and serve kind of guy.
post #3 of 10

I've been happy with the Trader Joe's frozen scallops. Not sure how they'd take to smoke, probably worth trying.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 10

Mike, if these really are dry pack then I would let them shine a little more.  I think the smoked paprika is fine, but, personally, I'd skip wrapping them in bacon.  I think it is too much  Save the bacon wrap for not so good scallops.  Personally, I like to get a good, fast sear on them leaving the centers almost raw.  I also think tarter sauce is too heavy.  If you really want some smoke with those scallops how about a smoked tomato coulis?

post #5 of 10

Personally for "bacon wrapped scallops" I use precooked bacon.  Heat it just enough to soften it then wrap your product and secure.  That way your product and bacon are finished together.  While I like the notion of bacon wrapped slice of fillet mignon and sea scallops - it's ludicrous to start with raw bacon and get a good finish on both.  Just my opinion -   

post #6 of 10
Thread Starter 

I'm grateful for the responses so far. Keep 'em coming;  I will cook these this weekend, so there's still time. I will definitely report back on my opinion of the quality, since at $18/lb they are way less expensive that the very nice ones at WF- in the upper $20's, usually. 

 

Pete- I think you've pushed me off the bacon.  If they're as good as I'm hoping, then they are too good to be confused with bacon.  The coulis, though, strikes me as way more assertive than tartar sauce.  (The recipe I looked at was, anyway.)

 

Well, I'm still open to suggestions!  ;)

 

Mike

travelling gourmand
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post #7 of 10

Hey Mike, have you cooked those TJ's scallops yet?

post #8 of 10

I love the TJ frozen scallps, really good product for the not a lot of money.  I had better luck with these than fresh scallops at the fancy expensive fish markets.

 

Did you smoke them?  I wouldn't smoke them, too delicate flavor.

 

I had a wonderful scallop dish that I've tried to recreate at home.  Had it at one of Gordon Ramsay's restaurants.  They were dusted with curry powder and seared.  Sat on a bed of roasted cauliflower puree and drizzled with raisin puree.  Uhmmmmazing.

"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 #9 of 10
Thread Starter 

I'm behind on my cooking agenda and haven't cooked the scallops yet; they are still frozen. I also haven't made up my mind on the exact procedure, so I'll describe whatever it finally is.

 

If it doesn't turn out well...    I'll lie. ;)

 

Mike

 

Well, actually, I wouldn't do that.

Somebody might duplicate the recipe.

travelling gourmand
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post #10 of 10

@MikeLM

 

Try and set up a small stove-top type smoker and locate some pecan shells. Do a quick low temp smoke just before the sear. Basically this is done by placing the shells on one end and over one burner then place the scallops on a drain rack with ice surrounding the scallops on the opposite side. Fire up the shells, set the scallops in the pan, cover and kill the heat. Maybe 2 or 3 minutes at most, then sear in some clarified butter. Serve them with a standard Beurre Blanc  garnished with toasted pecans and maybe a parsnip or salsify and leek puree with Broccoli Rabe

 

edit: You can add to the Beurre Blanc a very, very, very light touch of honey and old No.7 or thin the honey in the bourbon and lightly spritz the scallops just after the sear. I've used a spray bottle with a fine mist and it has worked well. All you are trying to accomplish is to add an essence of the two to the scallops. I just don't know how complex you wish to make the dish. By the way.......for the smoker, there's got to be a couple places down your way maybe in Western Springs or Willow Springs that sell used restaurant equipment. Try and find a 6" deep full , and 2" deep perf full hotel pan with a solid stainless lid. They work great for simple stove-top type smokers and also fit the reference I was using. By


Edited by oldschool1982 - 9/10/14 at 5:50am
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