Cooking scallops
We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap.
I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what you cook it in, but it takes it well!
That's why cooking scallops with cream of sorrel for example, started in butter if possible, is absolutely delicious because the scallop, or rather the nut, goes very well with its sauce and the cooking material.
I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what you cook it in, but it takes it well!
That's why cooking scallops with cream of sorrel for example, started in butter if possible, is absolutely delicious because the scallop, or rather the nut, goes very well with its sauce and the cooking material.
9,541 5/5 (13 reviews)
Keywords for this post:CookingScallopsShellShellfishSeafoodPlanchaGrilledOvenLast modified on: November 23th 2021
Cooking scallops
If you prepare them, whatever the recipe, you will sooner or later be confronted with the problem of cooking.
And that's normal, that's the difficulty of preparation, and there are two main ways:
It is cooked on a hot surface without excess, or even in the oven, to preserve the pearly side already mentioned.
Of course they think that going further in cooking is a heresy, this school is very present in the chic restaurants.
At Robuchon's, in one of his books, the scallops are only cooked for 2 minutes in the oven.
Well, I don't hide from you that I have trouble with these short cooking times, but it is a school that respects itself.
The "burning" side plus "each side" gives very colorful and tasty nuts, but let's not forget the butter. By the way, the plancha is ideal for this cooking.
It should be done quickly if possible, otherwise an overcooked scallop becomes hard as a tennis ball.
Of course these are not the only cooking methods, you can consider many others such as in papillotes or poached for example, you just have to keep in mind that the scallops must be cooked, but not too much ...
Then, and whatever the chosen method, you have to think about 3 things:
1) Rinse the nuts well
2) Remove the "foot" (small hard part on the side of the scallop)
3) Dry the nuts (paper towel or cloth), top and bottom, before cooking them.
This is not always easy, but remember that you need "dry" nuts to start cooking, it always works better.
It's just a question of taste, personally I find it a bit dull and not very interesting, I don't keep them, but that's debatable.
In some old recipes, a bit dated, the coral is used separately to constitute a sauce base, a bit like a thickener, but it's the same observation, not much gustatory interest, rather aesthetic.
To sum up: cooking scallops is always a delicate matter, you have to be precise and relatively quick.
And that's normal, that's the difficulty of preparation, and there are two main ways:
It is cooked on a hot surface without excess, or even in the oven, to preserve the pearly side already mentioned.
Of course they think that going further in cooking is a heresy, this school is very present in the chic restaurants.
At Robuchon's, in one of his books, the scallops are only cooked for 2 minutes in the oven.
Well, I don't hide from you that I have trouble with these short cooking times, but it is a school that respects itself.
The "burning" side plus "each side" gives very colorful and tasty nuts, but let's not forget the butter. By the way, the plancha is ideal for this cooking.
It should be done quickly if possible, otherwise an overcooked scallop becomes hard as a tennis ball.
Of course these are not the only cooking methods, you can consider many others such as in papillotes or poached for example, you just have to keep in mind that the scallops must be cooked, but not too much ...
Then, and whatever the chosen method, you have to think about 3 things:
1) Rinse the nuts well
2) Remove the "foot" (small hard part on the side of the scallop)
3) Dry the nuts (paper towel or cloth), top and bottom, before cooking them.
This is not always easy, but remember that you need "dry" nuts to start cooking, it always works better.
It's just a question of taste, personally I find it a bit dull and not very interesting, I don't keep them, but that's debatable.
In some old recipes, a bit dated, the coral is used separately to constitute a sauce base, a bit like a thickener, but it's the same observation, not much gustatory interest, rather aesthetic.
To sum up: cooking scallops is always a delicate matter, you have to be precise and relatively quick.
Lasts posts
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20252,218
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20242,5545
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...December 13th 20243,1195
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...November 29th 20243,2825
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...November 21th 20243,1835
Other pages you may also like
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...February 27th 201340 K4.3
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.September 29th 201844 K4.1
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...June 16th 202190 K 23.9
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017126 K 14.1
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...November 26th 201850 K4.6
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.