Wet scallops are more economical and fairly readily available. Alternatively, you could use 2 9-inch oval baking dishes. Spray a medium-sized 9 x 9 inch baking dish with cooking spray. You don’t have to give up on those easy-to-find wet scallops. 1 lb fresh sea scallops, tough side muscle removed, patted VERY dry 1/4 cup dry white or rose wine For garnish and serving Sea salt 1 lemon, cut into wedges Instructions Preheat the oven to 400 degrees F. Dry scallops are also harder to come by especially for those who are hundreds of miles from the nearest ocean. To the same pan, add lemon juice, butter, and garlic. As soon as the other side is golden, remove them from the heat. Preheat a pan over medium-high heat with oil until its sizzling hot. Of course, those dry scallops are much higher quality and, as I’m sure you’ve guessed, much more expensive. Pat the scallops dry with a paper towel and season them with salt on both sides. Dry-packed scallops, those that haven’t had a phosphate soak, are what restaurants use. Cook until garlic is fragrant, roughly 1 minute. Once cooled, place skiller on medium low heat and add 2 tablespoon of butter and minced garlic. Remove skillet from heat and let pan cool for two minutes. Remove from pan, and place on a plate to rest. This means that these delicious little guys have been soaked in a phosphate solution, to both preserve and whiten them, that leads to a slightly soapy taste as well as preventing a good sear. Sear scallops for 30 seconds to 1 minute on each side. markets are what’s known as “wet” scallops. The vast majority of scallops sold in U.S. After weeks of research I discovered the issue: phosphates.
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