Questions tagged [scallops]
The scallops tag has no usage guidance.
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Can raw scallops be used as a sugar substitute?
Raw scallops contain glycine and alanine, two amino acids that invoke the sensation of sweetness on the tongue. People's sensitivity to these compounds can differ greatly; to me scallops have a very ...
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How can I make taro crust scallops without deep frying?
I want mimic this Chiu Chow restaurant in Hong Kong's deep-fried scallops coated with mashed taro crust.
To protect health and prevent oil splattering, I don't want deep fry. Can I bake or pan fry?
user24882
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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 ...
user24882
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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? ...
user24882
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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 ...
user24882
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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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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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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 ...
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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?
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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 ...
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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..
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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 ...
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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, ...
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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 ...
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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 ...
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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 ...
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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?
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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?
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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 ...
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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 ...
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