33
votes
Accepted
How do HK restaurants keep wok-fried scallops white, with no visible sear marks?
Your scallops are (beautifully) seared on the outside because they are cooked all the way through in a very hot pan. The scallops in the Chinese stir fries stay pale because most of their cooking is ...
- 3,022
30
votes
How do HK restaurants keep wok-fried scallops white, with no visible sear marks?
The scallops in the first two photos were left on the pan, with no movement, to sear on one side before flipping. To achieve that caramelization takes a couple of minutes before turning. In fact, at ...
- 70.4k
21
votes
How to add lemon flavor to scallops with fresh lemons?
Add the lemon juice at service, either in the serving dish or on the plate.
Your first 2 methods will probably end up with most of the juice in the steamer water underneath.
For 3: meat doesn't ...
- 27.9k
8
votes
How to add lemon flavor to scallops with fresh lemons?
To add lemon flavor, try a sprinkle of finely grated zest. Be careful, a little goes a long way. My favorite tool for zesting is a microplane. Watch out for wax coating on lemons - choosing organic ...
- 58.3k
8
votes
How to add lemon flavor to scallops with fresh lemons?
In addition to the great recommendations above, I'd point out that I'm not sure it's possible to replicate the flavor you had with griddled scallops plus lemon when you are steaming them. While you ...
- 5,663
6
votes
Why do HK restaurants' wok fried scallops stay big? My pan fried ones at home shrink!
Regarding the scallops shrinking, it could simply be the difference in dry vs. wet scallops. Most grocery stores sell wet scallops. At times, dry scallops can be quite hard to find at retail. Wet ...
- 18.3k
5
votes
How to add lemon flavor to scallops with fresh lemons?
At end he squeezed fresh lemon on them, and I could taste fresh lemon in scallops!
You recall he squeezed the juice at the end, but 2/3 of the methods you tried involves adding lemon very early in ...
- 153
5
votes
Frozen scallops
Technically, this "fishy" smell is there because it's no longer fresh.
Here's a link that scientifically explains what causes the "fishy odour" in our seafood. Below is a layman term of explaining ...
- 320
4
votes
Lemon Butter Sauce too acidic
If that is 1/4 cup lemon juice, that seems like quite a lot and reducing it is also probably making it taste even more lemony. If you want to keep about the same amount of liquid, try softening the ...
- 496
3
votes
Accepted
How can I prevent gritty scallops?
The most direct solution is: Better sourcing.
There is huge quality variation in most seafood. For scallops in my case (Canada), I found two good options:
The top brand (large expensive ones) from ...
- 450
3
votes
Accepted
Why use an acid when doing a scallops dish?
Shellfish is usually somewhat sweet in flavour. Acidity is the natural balance to sweetness.
- 43.4k
3
votes
How do I ensure that I cook scallops all the way through?
My question was answered about letting my scallops warm up a little at room temperature. But searing scallops all the way through makes them tough as shoe leather.
First of all, I pat my scallops ...
- 31
3
votes
Can I use red wine instead of white wine for chicken scallops?
I would avoid using red wine in a recipe that calls for white. Whites and Reds taste different, so you should expect a switch from white to red to be reflected in the finished dish. And, it will also ...
- 1,393
2
votes
Can I use red wine instead of white wine for chicken scallops?
The overwhelming majority of people cannot really tell the difference between red and white wine in a blind taste test. This has been proven repeatedly in various tests - google it for examples. Even ...
- 21
2
votes
Accepted
How can I make taro crust scallops without deep frying?
Maybe, try it out and report back.
The texture of the crust will not be the same (it is never the same when baking vs. frying).
It will be more dense as the water in the taro will not evaporate as ...
- 20.4k
1
vote
How to add lemon flavor to scallops with fresh lemons?
Flavor is really best when you can reinforce that flavor with multiple layers. Lemon flavor changes when it is cooked. The zest and juice are both distinctly "lemony" and both have their own unique ...
- 8,972
1
vote
Lemon Butter Sauce too acidic
Depending on what you want to achieve (decreasing the acidic taste or increasing the pH) it could be as simple as adding a dash of honey or baking soda respectively...
- 5,827
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