Emily Kirk learns how to cook quick and easy scallops and tries a seafood packed cioppino.
We’re here today with um some beautiful Seafood out in front of us this looks raw so I’m going to let you get into going to cooking it right now right and what are you cooking up for us today so we’re going to do just some very basic
Seared scallops uh we have some West Coast scallops here fresh never Frozen you want to pat down your dry scallops before putting them on the pan so we’re going to add just a tad of olive oil to our nice hot pan yeah is hot how many
Degrees would you say you put this I mean so we got our pan set up just between 350 and 375° enough to get a nice sear with hopefully not burning in them at all okay and we’re going to let that go for roughly 2 2 and 1/2 3 minutes depending
On whether that good sear appears all right cool so that’s on either side we’re doing that at least on we’re start searing with just a little olive oil and when we flip them we’ll add some butter and seasoning just add a little extra flavor we’re cooking what’s called a U14
Size scallop giving you a few bites for each one the fresh ones at Newport Avenue Market come from the the ocean and are farmed in Washington these are on going on 2 and 1/2 minutes or so right what are you looking for so what I want is just a nice golden brown color
We’re almost there on the other side the oil will help with that a little bit and so will the fact that these are dry scallops dry scallops are all the rage these days because they don’t go into a bucket of phosphate solution which means they’re just tasty clean fresh scallops
How are they typically prepared searing is an exceptionally common method because it’s simple easy you can add a variety of different spices to get different flavors you can use a garlic butter as opposed to a standard butter we got a couple examples of that out you
Can go for a blacken scallop if you like more of a Cajun style other methods include soup stews pastas pretty much anything you want you can add them to all right so we’re getting that nice color on that other side now pretty yeah for sure and that one got a good one
Yeah that is quick too cuz you’re just giving a little sear super quick we’re just going to add a little bit of butter here right into the middle let that melt out underneath them take a little bit of our salt and pepper just salt and pepper
And just top them off for a little additional FL flavor as we cook them oh yum just lift them to let that butter get nice and underneath scallops are simple to cook and easy to add into other meals here we have chapeno that does include our fresh scallops as well
Along with a variety of other shellfish we carry here at Newport and a little Hal boots we got clams medium shrimp scallops halit a little bit of dungeon as crab in there all in a rich tomato based uh sauce in this case we’re using uh our friends at Paladin make a
Wonderful chipino base that has been popular with us for years and years sure well okay so this is the sauce base and then um kind of what goes into the chapeno is uh you’re adding in the seafood afterwards at home so at home all you do is you take your base You’
Bring it up to a boil and then you just cook your shellfish one by one so you’d add your clams pull them so you don’t get the shells too soft so to speak and then rotate in your next shrimp and your uh scallops and then your fish and then
It all just mixes together and mingles into this wonderful flavor it’s a hearty seafood soup that’s filled with bold flavors this is fantastic for things that are this I mean you can taste the seafood but it’s not overwhelming I feel like if you’re not a huge Seafood person
This is really approachable you know the other flavors the wine the Tomato the garlic the oils really help to counteract the richness of the seafood you just got so many Rich ingredients okay so um we’ve given those a moment when you’re done searing scallops what should you be looking for in terms of
Consistency so we’re going to look inside here and you can see there’s no translucence here in the middle anymore um if you can see not quite a transparency not completely see-through but you’ll see that kind of like you feel like you can see into the meat translucence where it’s slightly
Penetrated by light but not all the way it’s not quite done on you when you want that nice solid coloration to it even color from the edge to edge that’s when you know it’s done so I’m going to try it on its own since it’s sitting here it
Does look a bit warm but I can’t wait at this point how yum M mhm it’s just a nice like buttery bite and it’s really soft too and definitely not not fishy you know what I mean for people who don’t like that fish there will be a little bit of that Seafood
Aftertaste but it’s not going to be that strong Punchy in the face super approachable Seafood option for people you can find scallops dungeon as crab muscles clams and much more in the seafood department at Newport Avenue Market in Bend for another edition of taste this I’m Emily Kirk