The Culinary Arts Thread

#39,978
#39,978
vollygirl said:
Any chance you have tips for thawing frozen scallops?
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Place them on glass sitting on marble or granite if you can.

Edit: for eat in 45 minutes type thing. Turn them and move them on the plate also. Glass and stone counters are excellent conductors.
 
#39,981
#39,981
vollygirl said:
Just on a plate? I feel like they would sit in melted ice as they thaw, so that's fine?
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Melted ice that's frozen water that's mostly "scallop juice". Yes it's fine. Wonderful actually. Better and safer than running them under water or sitting out on the counter with nasty azz tilapia.
 
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#39,984
#39,984
95 Vol Alum said:
Now I’m not sure what outcome I am pulling for.
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Made it about halfway? Just finished Daytona. I like it so far.
I hesitated on watching because of Christian Bale, I think he's a really good actor but I don't like him. Kinda like Dustin Hoffman and it's difficult to motivate myself to watch a movie he's in.
 
#39,990
#39,990
Behr said:
Melted ice that's frozen water that's mostly "scallop juice". Yes it's fine. Wonderful actually. Better and safer than running them under water or sitting out on the counter with nasty azz tilapia.
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Thanks! I put them on a plate in the fridge last night, and dried them really good before searing. Turned out great!!
 
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#39,993
#39,993
vollygirl said:
I actually used this recipe. It was really good.

Lemon Garlic Butter Scallops - Cafe Delites
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Lemon.
Garlic.
Butter.
And then scallops.
💕

I have a hard time getting a proper sear on scallops though. SS skillet, intense heat, dry them beforehand. Let them be (not moving around) until they release naturally.

If anyone wants to share some hints on how to hold my mouth properly during this process, I’d be grateful.
 
#39,994
#39,994
VolNExile said:
Lemon.
Garlic.
Butter.
And then scallops.
💕

I have a hard time getting a proper sear on scallops though. SS skillet, intense heat, dry them beforehand. Let them be (not moving around) until they release naturally.

If anyone wants to share some hints on how to hold my mouth properly during this process, I’d be grateful.
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I used this skillet.
51a3kBsarUS._AC_SL1500_.jpg


And I have a gas stove, so I wouldn't say intense heat. But I leave them longer than I think they need, and nudge with the tongs. They move when they are ready.
 
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#39,995
#39,995
vollygirl said:
I used this skillet.
51a3kBsarUS._AC_SL1500_.jpg


And I have a gas stove, so I wouldn't say intense heat. But I leave them longer than I think they need, and nudge with the tongs. They move when they are ready.
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I think we have pretty much the same stove - Samsung, right? How long do you cook on each side? More than the 2-3 minutes in the recipe?

I’m pretty sure it’s operator error on my end. I’m too focused on not cooking them into leather, maybe, so that I’m undercooking rather than over.
 
#39,996
#39,996
VolNExile said:
I think we have pretty much the same stove - Samsung, right? How long do you cook on each side? More than the 2-3 minutes in the recipe?

I’m pretty sure it’s operator error on my end. I’m too focused on not cooking them into leather, maybe, so that I’m undercooking rather than over.
Click to expand...
I do think it is more than the 2-3 minutes. These were better than I expected. Maybe it was all the butter. 🤣20210824_182734.jpg
 
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#39,997
#39,997
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