"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-12-2008, 11:19 PM   #31
Cook
 
Join Date: Jul 2008
Location: In the Land Down Under
Posts: 69
As Attie says, we here in Australia don't have these chemically treated scollops...Not that I am aware of anyway.

The only scollops I have even seen that do not have the roe attached, are packet frozen ones. I also think it is normal and common here to get scollops still in the shell.

So I can only guess to an answer, because I have never cooked chemically treated scollops. But my educated guess is the SS pan. Stainless steel really is not very good at all for cooking. I would suggest using a heavy cast iron pan. Or as a second best, carbon steel wok.

Even with copper ply, I just can't see in my mind SS staying hot enough for hot fast cooking. I think that is the problem.

I hope that is of help
__________________

KissTC is offline   Reply With Quote
Old 08-13-2008, 09:39 AM   #32
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
[quote=jennyema;663627]
Quote:
Originally Posted by DramaQueen View Post


Chef June was disagreeing with the comment that adding butter at the end of cooking will sear the scallops.

She's right. The butter doesn't sear the scallops. The hot pan does.
You can sear scallops using butter, for sure, but it's not the butter that does the searing.
OOPS. Sorry ChefJune - I misread the quote.
"Tis better to remain silent and be.........etc."
__________________

__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 08-13-2008, 02:36 PM   #33
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
If you're going to add butter, what you want to do is to get a good sear on the first side of the scallops using just oil, and then add the butter after you flip the scallops over. Then, use a spoon and baste the scallops with the butter/oil mixture in the pan. This will give you additional browning and some flavor from the butter. You can use this technique when pan searing pretty much anything.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 08-13-2008, 04:11 PM   #34
Senior Cook
 
pugger's Avatar
 
Join Date: Jan 2008
Location: Texas
Posts: 248
Red face Off Ramp

Fish for dinner (well me anyway, DW had chicken - she won't eat seafood). They had the bacon wrapped scallops - about 2-1/2 inch round on skewers, and then they had a bunch of smaller scallops at the store the other night. I thought about the scallops for a moment, then went for a Tuna steak.

If I bought the bacon-wrapped scallops on a skewer (believe there were 3 on it), it's $10 worth so I want to do a good job. What is the best way to cook these?
__________________
pugger is offline   Reply With Quote
Old 08-13-2008, 09:06 PM   #35
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by pugger View Post
Fish for dinner (well me anyway, DW had chicken - she won't eat seafood). They had the bacon wrapped scallops - about 2-1/2 inch round on skewers, and then they had a bunch of smaller scallops at the store the other night. I thought about the scallops for a moment, then went for a Tuna steak.

If I bought the bacon-wrapped scallops on a skewer (believe there were 3 on it), it's $10 worth so I want to do a good job. What is the best way to cook these?
If you want to make beautiful bacon-wrapped scallops, your bacon needs to be precooked before you wrap it around the scallops. If you don't do it this way, your scallop will have turned into a pencil eraser bvefore the bacon is fully cooked.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 08-14-2008, 11:11 AM   #36
Senior Cook
 
pugger's Avatar
 
Join Date: Jan 2008
Location: Texas
Posts: 248
Thanks

Well, the bacon they have wrapped around is definitely not cooked & I wouldn't have thought about it - thanks !

Wonder how I would do that, crispy bacon is going to break into pieces. Guess I don't cook it too long?
__________________
pugger is offline   Reply With Quote
Old 08-14-2008, 11:33 AM   #37
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Just remove the bacon & just partially cook it - not to the crisp stage. In fact, it probably won't get crispy crisp after it finishes cooking around the scallops anyway, but giving it an initial par-cook at least won't have it raw.
__________________
BreezyCooking is offline   Reply With Quote
Old 08-14-2008, 12:36 PM   #38
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by BreezyCooking View Post
Just remove the bacon & just partially cook it - not to the crisp stage. In fact, it probably won't get crispy crisp after it finishes cooking around the scallops anyway, but giving it an initial par-cook at least won't have it raw.
Breezy's got it right, but the bacon should brown nicely around the scallop after you've cooked it first -- just about half-way.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 08-14-2008, 03:54 PM   #39
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
****** now I want scallops.

My 2 cents, the scallops were too close together on the original sear.
__________________

__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.