Originally posted by: xospec1alk
Originally posted by: amoeba
Originally posted by: xospec1alk
yeh more ideas please...i wanna make dinner for the SO next week..
im thinking something along the lines of scallops but how....?
how big are your scallops?
are they bay scallops or sea scallops in otherwords?
well i haven't gotten em yet...but the big ones.
big scallops are somewhat difficult to handle for the new chef but its not too bad. What you want with big scallops is fast and very hot heat.
first see how thick the scallop is. if its thicker than 1 inch, you might want to slice it in half side ways.
you also want to crust it with something during the searing so as to protect the delicate meat.
If you want a more euro dish, drain the scallops, pat dry, put a bit of flour on both sides, then in egg wash, then in some kind of flavored bread crumb (japanese panko works really well if you can get to an asian supermarket) (add salt pepper garlic whatever herbs you want in the bread crumbs).
turn heat on high. pour in half olive oil, half butter. butter is for flavor, olive oil is to keep butter from burning. when oil butter mixture is really hot, put in scallops and sear until both sides are crispy.
take out of pan.
if you have too much oil, drain a bit, then turn heat on low, deglaze the pan with some white wine, reduce, add salt pepper garlic + herbs and you have a sauce. you can add butter if you want more body, heavier sauce.
if you want a more asian recipe, instead of breading with breadcrumbs, you can try crusting it with sesame seeds instead. and instead of a garlic herbs butter sauce, you can try a sweet soy + sesame oil sauce. add some red pepper flakes if you want a bit of heat.
Sweet soy sauce is basically soy + sugar + water or rice wine or mirin if you have that + touch of sesame oil for aroma.
