Scallop Cooking Advice
Discussion
Buy a few extra and keep tasting them 
They don't take long at all to cook, 30 seconds or soper side. better slightly underdone than overdone IMHo but that's just me - plenty won't like them "under".
Consider doing them in batches and make sure your pan is hot!
I usually just fry them in some garlic-infused oil and serve with black pudding and/or bacon and/or pea puree.
They don't take long at all to cook, 30 seconds or soper side. better slightly underdone than overdone IMHo but that's just me - plenty won't like them "under".
Consider doing them in batches and make sure your pan is hot!
I usually just fry them in some garlic-infused oil and serve with black pudding and/or bacon and/or pea puree.
Time for the scallops will depend on their size. If they are 2cm thick then I'd go with 45 seconds on the first side and 30 seconds on the other. Then rest under foil for 1-2 minutes. Any thicker or thinner then you will need to adjust accordingly.
Key is to ensure you have a spotlessly clean pan, ideally non-stick or with 10 years of patina on it. Smear each side of the scallop with vegetable oil and clarified butter and pop them in the pan. Get the pan hot (not blistering) but a good even 90% hot heat, you don't want to burn the butter.
When you take them off to rest that's when you can add flavours. Resting on a tray with herbs etc imparts a very subtle flavour but TBH I prefer them as they are.
If you're really going for it with the peas then blanch, chill, shell then puree with cream, mint etc That way you get a soft vivid green puree.
Cook the bacon between baking sheets to keep it flat, trim it up to size as well so it's nice and neat.
Another nice touch is oil infused with cumin drizzled decoratively.
I picture three scallops each on a bed of pea puree with crisp bacon strip 2" long balance across the top of each scallop and a swirl of cumin oil around the outside.
Post a pic when you're done ;-)
Key is to ensure you have a spotlessly clean pan, ideally non-stick or with 10 years of patina on it. Smear each side of the scallop with vegetable oil and clarified butter and pop them in the pan. Get the pan hot (not blistering) but a good even 90% hot heat, you don't want to burn the butter.
When you take them off to rest that's when you can add flavours. Resting on a tray with herbs etc imparts a very subtle flavour but TBH I prefer them as they are.
If you're really going for it with the peas then blanch, chill, shell then puree with cream, mint etc That way you get a soft vivid green puree.
Cook the bacon between baking sheets to keep it flat, trim it up to size as well so it's nice and neat.
Another nice touch is oil infused with cumin drizzled decoratively.
I picture three scallops each on a bed of pea puree with crisp bacon strip 2" long balance across the top of each scallop and a swirl of cumin oil around the outside.
Post a pic when you're done ;-)
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