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Questions tagged [scallops]

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1
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3answers
180 views

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 ?
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2answers
4k views

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 ...
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0answers
1k views

How can I prevent gritty scallops?

I made some scallops last night sous vide and before I put them in the bag I rinsed each one carefully and didn't see anything on them. After cooking and searing I tried them and there was a little ...
1
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1answer
107 views

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?
3
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3answers
4k views

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 ...
1
vote
1answer
113 views

Scallops purchased in super market [duplicate]

I have tried making scallops at home from the super market..They have so much water retained they never seem to be able to be seared correctly.. How do you correct for this problem..
5
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1answer
376 views

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 ...
1
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1answer
2k views

Is there something wrong with this scallop residue?

After cooking scallops in oil in non-stick pan, I cleaned up and there was a white hard substance left stuck to the pan. It felt like plastic. These scallops were fresh caught one day before using, ...
5
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5answers
33k views

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 ...
7
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3answers
40k views

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 ...
6
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2answers
63k views

How long will fresh scallops keep in the refrigerator? [duplicate]

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 ...
4
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1answer
22k views

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?
8
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7answers
13k views

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?
10
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3answers
11k views

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 ...
7
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5answers
1k views

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 ...