"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-01-2008, 10:24 PM   #1
Assistant Cook
 
Join Date: Aug 2008
Posts: 7
Why don't my scallops sear properly?

Hi, i'm new to this forum, first post.

I made scallops last night, and for the 2nd time this happened to me. I go to sear it (used a stainless steel pan) on a pretty high temperature and they started out searing nicely on the first side, and I flipped them over, and next thing you know all this juice comes out of the scallops and there is a ton of juice in the bottom of the pan and can no longer be seared. All I did was toss the scallops with olive oil, kosher salt and pepper. I also did pat them dry after rinsing them.

I remember last time I tried cooking scallops the same thing happeend.

Anybody have a clue as to why?

__________________

__________________
dmb88886 is offline   Reply With Quote
Old 08-01-2008, 10:30 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Welcome to DC.

Most scallops are impregnated with a liquid solution. When you try to sear, the liquid is squeezed out of the scallops giving you the liquid in the pan.

Look for dry scallops. They don't have any added liquid and sear beautifully.

If you're cooking the smaller bay scallops, I don't know if they are available dry. The larger sea scallops are.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-01-2008, 10:35 PM   #3
Assistant Cook
 
Join Date: Aug 2008
Posts: 7
Thanks!

Is there a trick in case they aren't dry to help get rid of that liquid? I'd guess not.
__________________
dmb88886 is offline   Reply With Quote
Old 08-01-2008, 10:39 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
If there's a trick, I don't know it. If you like scallops, it's worth seeking out the dry ones and paying extra for them.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-01-2008, 10:40 PM   #5
Assistant Cook
 
Join Date: Aug 2008
Posts: 7
Hmm, now this is interesting. I order my groceries from freshdirect in new york. I just went to their site and it says I ordered dry scallops and they won't even seem to offer non-dry. I'll have to call them.
__________________
dmb88886 is offline   Reply With Quote
Old 08-01-2008, 10:50 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
I just checked out their website and they are advertised as dry.

Another possibility is that your pan is not hot enough or that you are putting too many scallops into the pan at one time, causing the heat in the pan to drop and take too long to recover.

If either is a possibiity, try using a larger pan and getting it hot before adding the scallops.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-01-2008, 10:52 PM   #7
Assistant Cook
 
Join Date: Aug 2008
Posts: 7
Yeah, I don't think I overcrowded too much and the heat was very high. They came sitting in a white liquid, is that normal for dry?
__________________
dmb88886 is offline   Reply With Quote
Old 08-01-2008, 10:54 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Yes. Even dry scallops will give up a little liquid. Do you dry the scallops off before putting them into the hot pan?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-01-2008, 11:01 PM   #9
Assistant Cook
 
Join Date: Aug 2008
Posts: 7
Yep, I patted dry with paper towels. I mean there was a lot of liquid in the pan. The scallops didn't have a ton of room in the pan, but they weren't touching or even that close to touching. I'd say maybe a half inch between scallops.
__________________
dmb88886 is offline   Reply With Quote
Old 08-01-2008, 11:02 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
I noticed the freshdirect website didn't list any ingredients for the scallops. Check the package for ingredients next time you buy.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   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 12:52 PM.


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