Friday, October 02, 2009

Chef Jeff: Seared Scallops

Searing scallops. Take two.
I tried to dry the scallops before cooking as much as possible. Any suggestions? I used paper towels to absorb the moisture about three times each.
Unlike the last time I seared scallops where I didn't put enough salt or seasoning, this time, I put a lot of salt this time.
The scallops absorb the salt like crazy so be liberal in salting. I also put a lot of pepper to season and give it flavor. The scallops are pretty thick so they needed a lot to give enough taste to all of the meat.
On to cooking... I used some butter and cilantro to give some smell and texture to give it that extra kick.

I'm very happy with the overall result. Perfect sear with balanced seasoning.