2014年07月28日

filets and scallops


Seafood. Shrimp. Scallops. What do all of they items have in common? Home cooks are terrified of cooking them. And I am here to put an end to that heart disease!

One of the most requested classes I have is how to cook shellfish and seafood.

Funny enough…I was there once. When I was in culinary school, I somehow convinced myself that the dishes I make in class could not be replicated in my home. And I built up this fear of buying expensive items such as lamb racks, filets and scallops. Trust me I am just as appalled by this behavior as you are.

It was my husband who actually changed my mind. One day, hubs brought home some gorgeous scallops while I was at work and surprised me with perfectly gorgeous pan seared scallops. I was floored. HE could make them…at HOME. And I, a trained chef, was afraid of cooking them china work visa?

Mind you he did a fabulous job. They were gorgeously browned and so very tender. “Butter, my secret is butter.” He says to me with a smile on his face. Apparently he learned this technique from some chef on Food Network who’s name he failed to recall.

Nonetheless, they were delicious and after a 13 hour shift on my feet, I gobbled them up and licked the buttery goodness off my lips.

It was hubs that in a sense inspired me that any home cook (let alone a trained chef) can make ANYTHING at home given the right technique and tools Antique jewelry.

So here are our vital rules for searing any protein. In this case we are searing scallops. But the searing TECHNIQUE is the same with any other protein, ie beef, chicken, fish etc.

First, make sure your scallops are dry. There are stores that sell them soaked in a sodium solution. Try to avoid those stores. As a reference, typically, Whole Foods and Costco has fabulous fresh scallops. Whole Foods are typically wild as well. These little beauties happened to be from Whole Foods.  


Posted by hdfgh at 11:33Comments(0)beitrioto