The Secret to Perfectly Seared Scallops is a Spoon
Plus: Sugar Snap Cacio e Pepe, A Chicken and Rapini Stir-Fry, and Buttery Cheesy Polenta.
Hey Thursday friends,
Over the years I’ve had a few scallop embarrassments. The most embarrassing thing that can happen with a scallop? You try to flip it too early and tear away the golden brown bits that you worked so hard to achieve.
That’s why I believe that your best tool for making scallops is a spoon. A SPOON!?!? Yes a spoon.
The secret is that you just pat them dry (buy dry-packed scallops), season with salt and pepper, and put them in a hot pan coated with oil and you leave them alone. Don’t touch them. Don’t move them. Don’t even look at them. After a minute, when you see a golden round ring around the bottom, you use a spoon and you try to flip the scallop over. If it doesn’t flip? It’s not ready. If it does flip? It is ready. And that’s why a spoon, not a spatula, is your best tool for cooking scallops. It doesn’t let you flip them until the scallop is ready to be flipped.
Also on the menu: Chicken and Rapini Stir-Fry from the Myers & Chang cookbook.
Bored of chicken and broccoli or beef and broccoli? Enter rapini. It’s bitter, it’s got a leafier texture, and it adds so much complexity to an otherwise pretty traditional stir-fry.
CLICK HERE for the recipe.
Hey, I just posted a sponsored video for Food52 where I showed off their bench scraper and olive wood cutting board:
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If you’d like to get those for yourself and see the other items in my Food52 store, CLICK HERE.
Now let’s talk polenta and share some cool links….