Tricks for cooking the best-ever sea scallops!
From
| October 21, 2009
In Kitchen Basics
Featured Recipe: Pan-seared Sea Scallops with Pear-infused Balsamic Reduction
Buying scallops used to be pretty simple. There were the small bay scallops and the larger cousins – sea scallops. Lately, however, there are new entries in the scallop category: Dry pack or “dry” scallops and “day boat” scallops.
Turns out raw scallops are routinely soaked in a water-phosphate solution to preserve freshness. The solution causes the scallops to absorb the water and thus, “bleed” off the water in cooking. Dry pack scallops skip this step and are often labeled “chemical free.” They usually cost a dollar or so more per pound at the market (but you’re not paying for that extra water).
Day boat scallops refer to a harvest that is sold at wholesale the same day they were caught – ensuring the freshest scallops available. (Click here for more information.)
We’ve been experimenting with cooking scallops lately and really like a tip from Cook’s Illustrated magazine: Dry your scallops well with paper towels, pressing to remove as much water as possible, then dust them extremely lightly with granulated sugar. Heat a some oil or butter (or a mixture) in a sauté pan until it’s hot. The scallops should sizzle when they hit the pan.
Don’t crowd the pan and sear the scallops until they reach a burnished brown on the outside (the sugar caramelizes and helps with this) and are still a bit under-done on the inside. Loosen them from the pan with a spatula if they start to stick.
Do you have a favorite way to cook scallops? Leave your ideas in the comments section following this blog!
Comments
From Beverly Mills - October 21, 2009
From Mary Jane of San Diego, via email: Thank you, thank you. I just learned so much about these delicious little sea creatures!
From diane - October 22, 2009
I read the infused vinegar reduction seared scallop recipe in the Miami Herald this morning. I checked out your site to see how to carmelize and cook scallops properly. thanks for the tips. I cook Curry-kissed scallop recipe and will try some sugar along with the curry powder. Should be a great addition to the flavoe.
From Emmy Moore - October 23, 2009
Looked everywhere on this site for pan-seared scallops w/pear-infused vinegar that appeared Wed. in Raleigh paper....want to send it to ,y sister. I give up/where is it?!?
From Leslie - October 24, 2009
http://www.miamiherald.com/living/food/desperation-dinners/ here's the article link for vinegar reduction seared scallops
From JoBeth - October 24, 2009
My husband and I made the pan seared scallops and pear infused vinegar reduction tonight. We followed the instructions about drying the scallops and dipping in sugar before sauteeing, but they did not brown much - they certainly did not carmelize. The reduction was lovely, and we served them on sauteed spinach. I have had better luck browning scallops just dried well, in a little butter and olive oil in the past. Will try again - perhaps did not get all the water out of the scallops.I would definitely make this recipe again.
From Beverly Mills - October 26, 2009
Hi JoBeth! Sorry your scallops didn't caramelize. Here's what may have gone wrong: First, you only LIGHTLY sprinkle the scallops in sugar, a tiny bit, not "dip" them. Second, according to Cook's Illustrated where the recipe originated, you need a bit more fat so that the scallops will brown. They suggest a bit of butter mixed with plain vegetable oil. When doing this in my kitchen, I find that about 1 tablespoon of fat works well (but not less!) Hope this helps clarify things and thanks so much for your feedback!
From Beverly Mills - October 26, 2009
Woops -- forgot one thing! The oil/butter mixture needs to be really hot, so for this technique, don't use a nonstick skillet (as you're not supposed to cook on high heat in a nonstick....).
From Ginny Zalaznik - October 30, 2009
The reduction was wonderful. HOWever, the well drained scallops gave off a lot of liquid and never browned (of course) and consequently, I overcooked them. Thanks to your previous comments though I did several things wrong: 1)I used a non stick saute pan; 2)used too much sugar; 3) didn't know to look for "chemical free" scallops.
From Beverly Mills - October 30, 2009
Hi Ginny! I'm glad you liked the reduction, and yes, all of these steps are important...You also must have the heat turned up! Try it again sometime!
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Pan-seared Sea Scallops with Pear-infused Balsamic Reduction
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When this recipe ran in our Desperation Dinners newspaper column we got tons of fan mail. This recipe will make you a star!
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From Beverly Mills - October 21, 2009
From Bruce, of Raleigh, via email: Beverly, Alicia: Wow, good stuff. I cooked it up tonight. I had wondered how to do the reductions, like they do at the Seaboard restaurant. We read your column regularly, and my wife uses your cookbook. To the both of you, thanks for the many good meals.