Monday, November 09, 2009

Chef Jeff: Baked Scallops

I didn't really intend on doing scallops over and over again but it just seemed to come up. Although this time it's a different approach. Instead of the sear this time, I went with baking scallops in the shell. This was a trial run for baking and I was pretty sure I'd screw up and sure enough I wasn't all too exuberant with the result. The inspiration for the recipe is from another blog I found on Google, Kathryn Cooks With Jamie.

I got beautiful, large sea scallops from Yaohan. These cost about CDN3.50 each; they are alive fresh.

Shucking them open was pretty straightforward. Cutting along the flat edge of the scallop to shear off the muscle that clamps the shell.

Second part was the sauce. I chose to go with the Asian style sauce from the recipe I found.
Fresh chopped ginger, mixed with soy sauce, chinese cooking white wine, freshly grounded coriander, lime, sugar, sesame oil. Mixed the sauce and poured them onto the scallops. Drizzled some olive oil over the scallops.
The first screw up was the cooking, I wasn't too sure about the temperature and cooked at 350F for 5 minutes. I realized it was still undercooked so I put it in the oven again for another 8 minutes.
The scallops were cooked at this point, but they were also overcooked. Just a little, but enough to make the meat chewy already.

Overall result: 3/5
I wasn't too distressed about the overcooking. I went in expecting this, but I didn't have a clear idea of what the expected cooking temp/time was. The sauce was way too salty. I probably should have mixed in less soy (even though I already used less-salt soy sauce), and used more sesame oil and wine.

Try 425F for 8-10mins next time.
Also try a different sauce, soy doesn't go too well with the scallops.

1 comment:

Jams said...

scallops should not be baked... especially not when fresh. it loses some of its texture. Steam/sear is best.