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Indian seared scallops!

November 1, 2010

When I was in culinary school at the California Culinary Academy I worked for free at 3:00am for several days at a fish company on Fisherman’s Wharf so I could learn about fish and how to clean it. Ever since smelling the first plump, sweet scallop there I have been in love with them. They sear like a steak yet their flesh is still tender. They have a unique sweet taste that is lobster-like yet unique. The contrast of the crispy golden top when seared properly and the off-white, creamy tender body is heavenly. The key to perfectly seared scallops:

Pull off the rubbery lip if it is still there. It looks like a 1” long piece of thick rubber band. Pat the scallops dry with a paper towel (if you don’t the moisture makes them stick and steam instead of sear). Salt and pepper them. Get a pan that is just large enough for the scallops you are cooking allowing about 1” between each one. Don’t crowd the pan. Get the pan hot over med-high heat. Add a TB of oil and get it hot until you see a haze. Add the scallops. After a few seconds slide them back and forth to make sure they are evenly seated and have oil under them. This way they wont be spotty but fully golden! Let them cook 2/3 of the way on one side to get a great crust. Flip them over. When you see the flesh go from translucent to opaque (white) take them out of the pan. Remember, the carry-over heat will cook them more. In this case I dusted them with garam masala before searing. To the same searing pan I added some roughly chopped super-ripe tomatoes and 2 TB of sugar. The tomato absorbed the scallop flavor from the bottom of the pan. I let it simmer for about ten minutes turning the broken tomato and sugar into a chutney. The acidity of the tomato replaced the need to add vinegar. The sugar was a sweet contrast to the warm earthiness of the garam masala as well as brining out the best of the baking spice element of the garam masala. I hope you find yourself falling in love with the scallop as well! Enjoy.

Eat well, Enjoy life, Be happy!

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4 Comments leave one →
  1. November 1, 2010 12:51 pm

    Amazing sear and amazing shot!

    • Jeffrey Saad permalink*
      November 4, 2010 5:23 am

      Thank you dg! Enjoy and be well! J

  2. Mary Dyson permalink
    November 1, 2010 4:29 pm

    Already do so love scallops!!

    • Jeffrey Saad permalink*
      November 4, 2010 5:22 am

      Enjoy! Have a great rest of the week! J

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