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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 ...
Benjamin Kuykendall's user avatar
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 ...
moscafj's user avatar
  • 76.2k
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 ...
Tetsujin's user avatar
  • 29.8k
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 ...
Joe M's user avatar
  • 5,673
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 ...
Jolenealaska's user avatar
  • 58.6k
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 ...
Cindy's user avatar
  • 18.3k
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 ...
Bryan's user avatar
  • 330
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 ...
John's user avatar
  • 153
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 ...
Julie Ma's user avatar
  • 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 ...
Jeffrey's user avatar
  • 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.
ElendilTheTall's user avatar
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 ...
elbrant's user avatar
  • 1,391
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 ...
DeeHan's user avatar
  • 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 ...
Max's user avatar
  • 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 ...
AMtwo's user avatar
  • 9,017
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...
Fabby's user avatar
  • 5,827

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