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Questions tagged [scallops]

20 questions
23
votes
2 answers

How do HK restaurants keep wok-fried scallops white, with no visible sear marks?

After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay white! I phoned them all yesterday and they…
user24882
11
votes
3 answers

Excessive water when cooking scallops

This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooked scallops. I got the pan up to a reasonable temperature and put the scallops in, and as…
awshepard
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8
votes
3 answers

How do I ensure that I cook scallops all the way through?

Whenever I cook scallops, they tend to shrink up quickly and burn on the outside. Even though I leave them in the pan for several minutes at a time, despite the shriveling and burning, they always end up raw in the middle. The insides are cold,…
Alyssa
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8
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7 answers

How to prevent sticking and get a nice searing on scallops

When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn. I use only a little oil 1-2 tablespoons. Am I not using enough?
Noah
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7
votes
5 answers

How do I cook scallops?

I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use the oven? (I try to use scallops without any sodium tripolyphosphate).
papin
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6
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2 answers

How long will fresh scallops keep in the refrigerator?

Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer planning to cook the scallops this evening and I don't necessarily want to freeze them. How long will they…
EmJ
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5
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1 answer

Are modifications to a recipe needed to use frozen scallops instead of fresh?

I'm looking to try this recipe: http://www.seriouseats.com/recipes/2012/11/french-in-a-flash-broiled-scallops-provencale-recipe.html. I have frozen scallops, and though it doesn't specify, I suspect the recipe is for fresh scallops. Should I thaw…
Nicholas Trandem
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5
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5 answers

What to do with unused scallops' roe?

I just prepared my first scallop dish. The recipe instructed to remove roe (the orange part) before searing, as it cooks much faster than the rest of a scallop. As this was my first try, I ended up not using it for the dish. Afterwards, I read a…
tequilatango
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5
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1 answer

What is the orange part on a scallop?

I bought some scallops and they have an orange crescent part attached to them which I haven't seen before. Is this part meant to be discarded?
g .
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4
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3 answers

Frozen scallops

Hello I go scalloping every year and every time I cook them fresh without freezing them they taste great, but when I have an abundance of scallops I freeze them and eat them at another time but they are always so fishy tasting after they've been…
Reese
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4
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5 answers

How to add lemon flavor to scallops with fresh lemons?

I ate at a teppenyaki restaurant. The chef griddled scallops on a teppan. At the end he squeezed JUST fresh lemon juice on them. He never grated lemon or put lemon zest on scallops – trust me, I remember. I could taste fresh lemon in the scallops!…
user24882
2
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4 answers

Can I use red wine instead of white wine for chicken scallops?

There's dry white wine used in chicken scallops , is it possible to substitute it with red wine ?
FabioSpaghetti
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2
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1 answer

Why do HK restaurants' wok fried scallops stay big? My pan fried ones at home shrink!

In Toronto Canada, I've bought different BIG, raw scallop species like at Whole Foods Market. They are big like HK restaurants'. After I add oil to pan on cook top and stir fry them, they shrink. Why? See photos – Now see HK restaurants' wok…
user24882
1
vote
3 answers

Lemon Butter Sauce too acidic

My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes and fresh bay scallops, and served over angle…
Jimmy G
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1 answer

Why use an acid when doing a scallops dish?

I'm trying to understand more about balancing a dish and I was wondering, why would you add some acidity to a seared scallops dish?
Carla Raquel
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