Scallops – Eat them? Yes. Like them? Yes? Cooked them? No. And so it was with mild trepidation that I approached this week’s FFWD recipe. After all, scallops were the food that most often got the chefs in Hell’s Kitchen in trouble with Gordon Ramsay when they either undercooked or overcooked them! “They’re raw! RAW!” “They’re burnt!” If these chefs had so much trouble with scallops, would I fare better?
Finding the right scallops was also an activity. I went to four stores before finding scallops suitable for pan-searing. The first store I went to had fresh ones but they were Bay scallops. The frozen variety in that store and the next two were small ones, 60/80 in a pound. The last store had only frozen ones too but at least they were “30/40”. Got a bottle of unoaked chardonnay from the wine rack on my way out and I was all set.
Making the sauce was fairly simple. Caramelise 2 tablespoons of sugar and add freshly squeezed orange juice and white wine to it. Reduce the sauce and stir in pieces of butter as the last step.
Searing the scallops was not so simple and no, I did not fare better than the Hell’s Kitchen contestants. I think my pan and oil were not hot enough as the scallops stuck as soon as I put them in. I had to scrape them off the pan to flip them and they stuck on the other side too. I cooked them about 2 minutes a side till the centre was barely opaque. Hubby liked them firmer so he didn’t mind if I seared them longer till they were browned. He likes his scallops overcooked!
I liked the scallops with the caramel-orange sauce. Hubby felt the sauce was too sour but liked the scallops anyway. I probably won’t cook this dish again unless I come across bigger scallops as the “30/40” ones are too small after cooking.
Head on over to French Fridays with Dorie to see how the others fared with this scallop dish!