Sunday, July 5, 2009
I was whining to BFD, chef extraordinaire, about how I can't seem to sear scallops the way restaurant chefs do. She told be that is because my scallops have too much moisture and she told me to buy 'dry' scallops. As you know, I'm eating up the food I already have in my freezer and pantry and so I did not allow myself to buy new scallops. I did have a bag of frozen Japanese scallops from TJ's though. So I thawed them and then dried them very, very well. I patted them with paper towels until I couldn't detect any moisture. Then I sprayed them with olive oil, salted and peppered them and tossed them in a very hot pan. It worked! They were brown on the outside and tender on the inside. I served them up with some jalapeno rice - rice I cooked in water that I had added one diced jalapeno to. With a some soy sauce it was perfect!