Hi. I'm going to stuff/infuse a diver king scallop with a firm sundried tomatoe puré. Which method for the task would you recomend?
Yes it does.Originally Posted by jake t buds
I wonder if meat glue works for scallops. I know it's used for salmon.
I was thinking a more gentle cooking method than pan searing at high heat. Poached or in the oven - slow. Maybe sous vide.I actually don't know. But, diver scallops are such an expensive and precious ingredient to me, the thought of cutting into it seems unnecessary. Perfect can't be made better. Is there another way to incorporate your puree without compromising the integrity of the scallop?
Pan searing at high heat will cause the scallop to squeeze out the filling.I was thinking a more gentle cooking method than pan searing at high heat. Poached or in the oven - slow. Maybe sous vide.