The Key to Tasty Scallops
Scallops can be a tricky protein to perfect. Executive Chef of Clearwater Seafoods Stefan Czapalay gives us his tips in the clip above. And for a few more, see below.
When purchasing scallops look for the linear striations. A scallop without the linear striations is an indicator that it may contain chemicals or is previously frozen.
If you’re not skilled in the kitchen, scallops are much easier to poach than sear.
The best flavour pairings for scallops: bacon, maple or fennel.
Look for a white or opaque colour and then take them off the heat to avoid over-cooking.
If you’re cooking them in a hot skillet, pat them dry first for a nice sear.
Don’t overcrowd the pan. Cook them in batches to make sure they have space. The more in the pan, the longer they will take to cook.