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.

No comments: