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Post by nutsberryfarm 🏜 on May 15, 2021 16:04:41 GMT
they had some epic fresh bay scallops at the market---picked 'em up.
open to any ideas!
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sunshine
Sophomore
@sunshine
Posts: 914
Likes: 1,226
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Post by sunshine on May 15, 2021 19:19:08 GMT
Good luck, I've never cooked them so I'm no help.
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Post by Jep Gambardella on May 15, 2021 19:47:24 GMT
That's WAY above my pay grade!
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Post by enigma72 on May 15, 2021 20:22:29 GMT
Melt butter and saute them? Haven't done it in years But I do remember you don't want to overcook them. 2 or 3 minutes per side. Let me tag someone who knows stuff like this TheOriginalPinky
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Post by nutsberryfarm 🏜 on May 15, 2021 21:16:27 GMT
Melt butter and saute them? Haven't done it in years But I do remember you don't want to overcook them. 2 or 3 minutes per side. Let me tag someone who knows stuff like this TheOriginalPinky thanks!
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Post by divtal on May 15, 2021 23:32:17 GMT
I love most seafood, but scallops and abalone look too weird to me, when they're raw ... just blobs of dead white meat. So, I've never had them, let alone cooked them. I know that I should try it (someday).
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Post by moviebuffbrad on May 16, 2021 3:54:35 GMT
Melt butter and saute them? Throw some lemon and garlic in there as well.
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Post by enigma72 on May 16, 2021 16:13:17 GMT
I love most seafood, but scallops and abalone look too weird to me, when they're raw ... just blobs of dead white meat. So, I've never had them, let alone cooked them. I know that I should try it (someday). I love ham, divtal! that's cute that it looks weird to you. lol My grandparents would go clamming at Pismo Beach. I went with them in the sixties. It was so much fun! BUT no way did I eat the clams. They looked slimy to me. PS i was going to put an image of an opened clam, but it still makes me want to gag. lol
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Post by Cat on Jun 2, 2021 20:35:42 GMT
Melt butter and saute them? Haven't done it in years But I do remember you don't want to overcook them. 2 or 3 minutes per side. Let me tag someone who knows stuff like this TheOriginalPinky That's exactly what I would do.
The regimen in my restaurant was to sear them on the flat top, 3 to an order, with a little salt and white pepper for seasoning. 2-3 minutes on both sides to get a nice sear and cook them most of the way through. How easily they pull is my indication when they're ready to flip. If they're not ready they'll stick and tear and become unattractive.
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Post by goz on Jun 8, 2021 2:29:03 GMT
Melt butter and saute them? Haven't done it in years But I do remember you don't want to overcook them. 2 or 3 minutes per side. Let me tag someone who knows stuff like this TheOriginalPinky That's exactly what I would do.
The regimen in my restaurant was to sear them on the flat top, 3 to an order, with a little salt and white pepper for seasoning. 2-3 minutes on both sides to get a nice sear and cook them most of the way through. How easily they pull is my indication when they're ready to flip. If they're not ready they'll stick and tear and become unattractive.
Totally agree with this....You actually don't 'cook' scallops...you sear them both sides and then let them 'rest 'like you do with quality meat. They should be barely cooked through the middle for luxuriant texture and seared for flavour.
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