Dummy-proof scallops

[Anonymous]

I LOVE scallops- my go to order in restaurants, and have decided to bite the bullet and buy some really nice ones.
But I'm not a very good cook, and know scallops are hard to get right.

Can someone walk me through a dummy-proof scallop recipe or two?

[Anonymous]

Lemon and butter in pan. Cook lightly, brown on both sides. Stir in some vodka at the end. Make sure you don't cook to long. Add some chopped up parsley.

[Anonymous]

Instant read kitchen thermometer - this is key. Overcooking is what make scallops bad.

[Anonymous]

Make sure to pat them very dry with a paper towel!

[Anonymous]

Anonymous wrote:Lemon and butter in pan. Cook lightly, brown on both sides. Stir in some vodka at the end. Make sure you don't cook to long. Add some chopped up parsley.

I have to disagree with this advice. Very hot pan with oil (butter will burn if the pan is hot enough), salt and white pepper both sides after patting them very dry. Sear quickly on both sides and watch to see them turn opaque in the middle. Once seared, they will lift off the pan easily. It depends on the thickness but this should not take long in a hot pan. Add butter and lemon at the end if you want that or sauce but do not cook the lemon juice or burn the butter.

[Anonymous]

Anonymous wrote:
Lemon and butter in pan. Cook lightly, brown on both sides. Stir in some vodka at the end. Make sure you don't cook to long. Add some chopped up parsley.


I have to disagree with this advice. Very hot pan with oil (butter will burn if the pan is hot enough), salt and white pepper both sides after patting them very dry. Sear quickly on both sides and watch to see them turn opaque in the middle. Once seared, they will lift off the pan easily. It depends on the thickness but this should not take long in a hot pan. Add butter and lemon at the end if you want that or sauce but do not cook the lemon juice or burn the butter.

9:15 has it.

Use a stainless steel pan, not nonstick, to get proper browning. Don't skimp with the oil. Depending on the size of the scallops, searing should take no more than 2 min./side. Have every other part of the dinner on the table ready to eat before you do this, so you can go straight to the table and feast.

I like to serve them on top of pureed peas, with scattered pea shoots for garnish.

[Anonymous]

BTW, heat the pan first, then add the oil and swirl. When the oil shimmers, you're ready. When the scallops are ready to flip, they'll release themselves from the pan, with maybe only a little gentle nudging. If they're still sticking, they're not ready. (Or, you didn't preheat, or you put your oil in before it was hot.)

"Hot pan, cold oil." Swirl, shimmer, then cook.

[Anonymous]

I, too, love scallops and find them hard to cook right. To the prior posters, what would you estimate is the amount of time to cook scallops per side, assuming they were placed in a hot pan? And I guess the answer to that depends on size of scallops, right - so say for scallops you'd typically find in the fresh seafood area of the grocery store (not the bags of frozen ones which are sooo tiny). And to the pp, when you say watch for the scallops to turn opaque in the middle, I find by that point they have burned on the edges - maybey pan is too hot?

[Anonymous]

9:15 and 9:44 are right on. Only a minute or two per side, depending on the size.

If you want an alternative, though:
Wrap each scallop in a piece of bacon, secure with a toothpick or skewer. Rub lightly with a sprinkle of brown sugar and chili powder. Preheat a roasting rack under a broiler. Add the scallops to the hot pan, broil for a couple of minutes, flip, broil for another minute or two. Pull out when the bacon starts to brown and crisp up. Check with an instant read thermometer or by cutting one in half.

[Anonymous]

Anonymous wrote:I, too, love scallops and find them hard to cook right. To the prior posters, what would you estimate is the amount of time to cook scallops per side, assuming they were placed in a hot pan? And I guess the answer to that depends on size of scallops, right - so say for scallops you'd typically find in the fresh seafood area of the grocery store (not the bags of frozen ones which are sooo tiny). And to the pp, when you say watch for the scallops to turn opaque in the middle, I find by that point they have burned on the edges - maybey pan is too hot?

Generally as soon as they are seared, they are ready to turn over. When I said "opaque in the middle" I did not mean fully opaque. You can see the color changing and when they are opaque most of the way to the middle, they should be fine. After you take them out of the hot oil, they will continue to cook for a moment. I cannot offer an exact time because scallops vary so much in size.

[Anonymous]

The three most important things are: (1) make sure the pan is very hot before you add the food; (2) don't overcrowd the pan; and (3) do not skip the "pat dry" step. Make sure the surfaces of those scallops are hardly damp at all before you put them in the oil.

I think from your wording you've already purchased the scallops. If not, make sure the scallops are not bright white, which means they've been soaking in water. You want off-white, like bone china. These have more flavor and will be much easier to sear.

[Anonymous]

Thanks for all the advice-- haven't purchased yet, but I will. I can do this.

[Anonymous]

"dry pack" is also a good thing to look for in the scallop sign.

[Anonymous]

Almost as important is the wine. Don't overwhelm them with a big oaky chardonnay. But a lightweight like pinot grigio won't stand up either.

Think chenin blanc, muscadet, white bordeaux (Graves), something from the Loire Valley (Vouvray or Sancerre), or Virginia viognier. Not French viognier from the Rhone, which will be heavier in style.
If you must have chardonnay, make it Macon villages.

[Anonymous]

Anonymous wrote:Almost as important is the wine. Don't overwhelm them with a big oaky chardonnay. But a lightweight like pinot grigio won't stand up either.

Think chenin blanc, muscadet, white bordeaux (Graves), something from the Loire Valley (Vouvray or Sancerre), or Virginia viognier. Not French viognier from the Rhone, which will be heavier in style.
If you must have chardonnay, make it Macon villages.

I disagree. Chardonnay with scallops is practically the example sommellier courses use of an obviously beneficial pairing (though I agree a burgundy is generally going to be better than a California, unless you're grilling). I would also prefer a blanc de blanc champagne or a dry riesling over muscadet or sancerre. If you're doing something from Loire, I would choose the vouvray.

Or, you know, just drink a beer.