I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use
This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooke
When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn. I use only a little oil 1-2 tablespoons. Am I not us
I bought some scallops and they have an orange crescent part attached to them which I haven't seen before. Is this part meant to be discarded?
Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer pla
Whenever I cook scallops, they tend to shrink up quickly and burn on the outside. Even though I leave them in the pan for several minutes at a time, despite th
I just prepared my first scallop dish. The recipe instructed to remove roe (the orange part) before searing, as it cooks much faster than the rest of a scallop.
After cooking scallops in oil in non-stick pan, I cleaned up and there was a white hard substance left stuck to the pan. It felt like plastic. These scallops we
I'm looking to try this recipe: http://www.seriouseats.com/recipes/2012/11/french-in-a-flash-broiled-scallops-provencale-recipe.html. I have frozen scallops, an
I have tried making scallops at home from the super market..They have so much water retained they never seem to be able to be seared correctly
Hello I go scalloping every year and every time I cook them fresh without freezing them they taste great, but when I have an abundance of scallops I freeze them
I'm trying to understand more about balancing a dish and I was wondering, why would you add some acidity to a seared scallops dish?
I made some scallops last night sous vide and before I put them in the bag I rinsed each one carefully and didn't see anything on them. After cooking and searin
My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then
There's dry white wine used in chicken scallops , is it possible to substitute it with red wine ?
After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭&#
In Toronto Canada, I've bought different BIG, raw scallop species like at Whole Foods Market. They are big like HK restaurants'. After I add oil to pan on cook
I ate at a teppenyaki restaurant. The chef griddled scallops on a teppan. At the end he squeezed JUST fresh lemon juice on them. He never grated lemon or put le
I want mimic this Chiu Chow restaurant in Hong Kong's deep-fried scallops coated with mashed taro crust. To protect health and prevent oil splattering, I don't