With the advancement of aquaculture techniques, scallops have become increasingly popular seafood. However, many people feel intimidated when it comes to handling them. After all, scallops are not cheap, and a mistake in cooking them can lead to a loss.
Many people are often puzzled about how to handle scallops after bringing them home. I once received a letter from a reader expressing a love-hate relationship with scallops. On one hand, she enjoys eating them, but on the other hand, she feels frustrated because they don't turn out as desired every time she fries them. This time, let's learn step by step the correct way to handle scallops.
How to deal with frozen scallops?
To achieve a golden brown sear on scallops, the first thing to pay attention to is their moisture content. Many scallops are sold frozen, which means they retain moisture both inside and outside. So, isn't thawing them enough? Certainly, thawing in advance is necessary, but the thawing process itself requires some knowledge.
First, we need to give the scallops enough time to thaw. Generally, about 24 hours before cooking, remove the scallops from the freezer and place them in the refrigerator. For a refrigerator set at 5°C, it takes about 15-16 hours for the scallops to gradually thaw from their frozen state to a softened texture. Once the scallops are softened, immediately pour out the melted water, then gently pat the scallops dry with 2-3 sheets of kitchen paper towels. However, drying the scallops doesn't end here because at this point, the scallop meat still retains moisture. The initial drying with kitchen paper towels only removes surface moisture. Over the next few hours, continue replacing the kitchen paper towels to gradually absorb the excess moisture from inside the scallops. To help everyone understand clearly, here are the steps to pat dry scallops:
24 hours before cooking, take the scallops out of the freezer and place them in the refrigerator to thaw for 15-16 hours.
Pour away the water from the melted snow and dry the tape with 2 or 3 sheets of kitchen paper.
Take another 2 sheets of kitchen paper, place them on the bottom of the tape, and put it back in the refrigerator for 2 hours.
Take out the tape again. The paper towel at the bottom should be soaked. Replace the paper towel and put it back in the refrigerator for another 2 hours.
Take out the tape and check if the paper towel is also wet. If it is, replace the paper towel. If it is not, the drying process ends here and you can prepare to cook!
Generally speaking, smaller-sized scallops require a shorter drying process, while larger-sized scallops may need 1-2 additional changes of kitchen paper towels. When both the inside and outside of the scallops are dry, they won't release excess moisture when frying. This naturally results in scallops with a crispy, golden-brown surface.
When is the best time to season?
Like steak, seasoning scallops too early can draw out the natural moisture from the scallop meat, preventing it from achieving a tender texture. Therefore, it's best to season the scallops right after they are completely dried and just before cooking begins. Generally, seasoning with salt and black pepper is sufficient.
Another method is to season during cooking: once the scallops are in the pan, sprinkle them immediately with salt and black pepper. When flipping to cook the other side, season again with salt and black pepper.
How to cook scallops?
Once you've completed the drying and seasoning process, the next step is to sear the scallops. Once you've mastered the technique, you'll find that scallops are actually quite easy to handle.
First, heat a clean, dry skillet over high heat until it's very hot (smoking hot). Add a generous amount of oil and then carefully place the scallops in the skillet without moving them. Sear them on one side until golden brown before flipping them to cook the other side. Remember to keep the heat high throughout the cooking process.
When cooking the second side, you typically add a bit of butter to the pan. Tilt the skillet towards yourself and continuously spoon the melted butter over the scallops.
This not only crisps up the surface but also keeps the scallops moist and flavorful. Larger scallops tend to benefit more from this technique as they have more surface area to develop a crispy crust. Smaller scallops may not have enough time to develop a crispy exterior before they are fully cooked inside. Therefore, if budget and time allow, consider choosing larger scallops for cooking; you'll experience a completely different level of enjoyment.
Cooking times for different scallop sizes
Scallops of different sizes naturally require different cooking times. Generally, maintaining high heat, each side needs to be seared for several seconds to two minutes, depending on the size (see the table below). This ensures a crispy and tender texture.
Scallop size | 5S | 4S | 3S | 2S | S | M | L | 2L |
Cooking time (per side) | 20 sec | 25 sec | 30 sec | 40 sec | 50 sec | 1 min | 1:30'' | 2 min |
Of course, apart from fundamental differences in each stove's heat, scallops sold by different retailers may also vary in size, even when labeled as 'M size'. For instance, I've experienced differences in volume among M size scallops bought from different stores. Ultimately, theory serves as a reference and foundational knowledge. Big Boy encourages everyone to practice repeatedly. With accumulated experience, you'll achieve results more efficiently!
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