Questions tagged [scallops]

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1answer
245 views

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? ...
23
votes
2answers
9k views

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 ...
1
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3answers
7k 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 ...
1
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3answers
1k 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 ?
7
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5answers
2k 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 ...
0
votes
0answers
2k 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
vote
1answer
125 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
votes
3answers
6k 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 ...
6
votes
2answers
66k 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 ...
8
votes
3answers
44k 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 ...
5
votes
5answers
37k 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 ...
1
vote
1answer
119 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..
9
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7answers
14k 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?
5
votes
1answer
391 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
vote
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
votes
1answer
26k 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?
10
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3answers
12k 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 ...