nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Scallop on herbs

david1.speakman

Scallops on herb mix.... the oil ran and made this wonderful colour. Still struggle to get a perfect crust on my scallops, think I'm scared of over cooking them, any tips on this.

Find more posts tagged with

Recipes Q's

Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

thanks and timely cooking some scallops tonight and will try the dextrose/baking soda

Paul_Raphaelson_79373

You can take this a step farther by refining these ingredients and the way you use them. The sugar should be a reducing sugar like glucose / dextrose. It could even be honey. Table sugar won't have the same effect. It will caramelize at very high temperatures but will not enhance the lower temperature maillard reactions. Mix the dextrose with a bit of baking soda to lower the pH and enhance the reactions farther. 1:1.5 baking soda/dextrose works well IME.

This can be done at any time before searing. Immediately before searing, dust with flour. Ideally use wondra flour, which is pre-gelatinated. It will not give any raw flour flavor. Wondra is a favorite trick of seafood chefs. They go through it by the case at Le Bernardin in NYC.

Also, chilling the scallops in ice water right after the water bath helps in two ways. It firms the scallop texture, which is helpful for searing. And it helps you avoid overcooking the center.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

the perfect crust on a SV scallop can be obtained with a touch of flour and sugar on the side you are searing...it even works ok with "wet" scallops. Are you using dry "untreated" scallops? The ultimate is the sugar/flour and a torch.

by the way it still looks great

Frank_36745

I find that working with powdered cocoa butter works great with scallops, the moisture from the scallop will consistently adhere the right amount of cocoa butter to the scallop and its high smoke point (280 degree ferinheight) means that you can cook it nice and hot to get a nice surface crust and finish it in the oven. I find that because the fat is applied to the protein instead of the pan, the fat is always in the right place for uniform cooking.. i.e no oil running or spitting around the pan.

medejesus

Also sear them around the outside rim of the pan not in the middle

medejesus

I like to cook scallops like skin on fish cook the scallop 90 percent on the presentation starting in a pan on medium high heat then transferring to a 400 degree f oven then flip and baste with butter off the heat to fix your sear

cwizou

This looks great, first!

As for your crust, I'm in no way an expert on scallops, but did you consider pressing a bit on them so they adhere better to the pan, and thus form a better crust? If this is a stupid suggestion by the way, please anyone correct me