Scallop needs better sear and I don’t think the green beans need to be there. Chowder also look broken maybe?
cash_grass_or_ass on
is the chowder supposed to eat like a soup, or more like a polenta-type starch base?
if a soup, then i would sub out the beans for something else. also, the beans are slightly overcooked as indicated by the dark colour.
as for the scallops, excellent temperature control and enough oil was used to get that beautiful golden crust. though, i do see dead spots (no colour) on the presentation side of the scallop. that happened because there was not enough oil between the scallop and the pan. you want to almost shallow fry them.
when you place your scallop into the pan, let them set for about 50-60 seconds or so. then carefully lift them up and place on a new spot in the pan. you want to look for a spot that didn’t have a scallop before so that part of the pan is hotter. also, **and this is the key part**, when you move the scallop drag it along the pan to liberally coat the scallop with more oil. then, make sure the new spot where you place the scallop there’s lots of oil between the scallop and the pan. whenever i place the scallop into the pan, i always very gently place it down and never press down hard. pressing down will push away any oil between the scallop and the pan.
example of a scallop with adequate oil between it and the pan:
Messy and rushed. Like someone was kind of confused and scared and threw down the green beans and scallops, then wiped the plate too aggressively and took out a chunk
Cooknbikes on
Forgot add sad micro greens to description.
Cooknbikes on
Maybe something,” 3 jumbo scallops seared to perfection over haricot vert with crispy bits of Spanish chorizo on a sweet summer corn purée, and a salad of micro cilantro and pickled habañeros. “ idk but any time I can get three jumbos for a good price I’m usually gonna go for it. What’s the price?
6 Comments
Scallop needs better sear and I don’t think the green beans need to be there. Chowder also look broken maybe?
is the chowder supposed to eat like a soup, or more like a polenta-type starch base?
if a soup, then i would sub out the beans for something else. also, the beans are slightly overcooked as indicated by the dark colour.
as for the scallops, excellent temperature control and enough oil was used to get that beautiful golden crust. though, i do see dead spots (no colour) on the presentation side of the scallop. that happened because there was not enough oil between the scallop and the pan. you want to almost shallow fry them.
when you place your scallop into the pan, let them set for about 50-60 seconds or so. then carefully lift them up and place on a new spot in the pan. you want to look for a spot that didn’t have a scallop before so that part of the pan is hotter. also, **and this is the key part**, when you move the scallop drag it along the pan to liberally coat the scallop with more oil. then, make sure the new spot where you place the scallop there’s lots of oil between the scallop and the pan. whenever i place the scallop into the pan, i always very gently place it down and never press down hard. pressing down will push away any oil between the scallop and the pan.
example of a scallop with adequate oil between it and the pan:
https://www.familysavvy.com/wp-content/uploads/2020/09/seared-scallops-2-1024×1024.png
example of a scallop that was pressed down too hard, and/or not enough oil:
https://www.primaverakitchen.com/wp-content/uploads/2021/10/Pan-Seared-Scallops-Primavera-Kitchen-3-1200×1800.jpg
Messy and rushed. Like someone was kind of confused and scared and threw down the green beans and scallops, then wiped the plate too aggressively and took out a chunk
Forgot add sad micro greens to description.
Maybe something,” 3 jumbo scallops seared to perfection over haricot vert with crispy bits of Spanish chorizo on a sweet summer corn purée, and a salad of micro cilantro and pickled habañeros. “ idk but any time I can get three jumbos for a good price I’m usually gonna go for it. What’s the price?
This is my cue to leave the sub