Learned a trick in searing scallop from a restaurant in France. Score criss-cross pattern 1mm deep into the flat surface of scallop, on one side. Sear in butter, until the scored side is brown, flip to the other side and just warm through.
The browning of the scored side gives a fantastic umami flavour compared with normally mild tasting scallop. The texture will be a bit hard but the rest of the scallop is still very tender.
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