So when I hit up the Farmer's Market the other day, I couldn't help but notice some beautiful specimen in their always promising seafood section. They have fresh, dry (meaning no chemical additives) sea scallops for what I would consider a bargain. I bought eight large ones for just over nine bucks.
All Alton did was dry off the scallops, apply salt and a little pepper, and sear each side for one and a half minutes. I would advise that you make sure your searing solution (equal parts olive oil and butter) is not too deep as the scallops won't truly get a crispy, carmalized edge but other than that, Alton's technique is fail-proof and you can acheive these strata of doneness:
I love how he says, "Pert near raw."
Scallops really exemplify the idea that the dishes you make are only as good as the ingredients you put into them. There isnt a whole lot to making them but with fresh scallops you can be paid off in their naturally sweet and savory flavors and soft, lush texture. Bon Appetit!
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