I've cooked thousands apon thousands of scallops and I've only had an order sent back one time for being too salty. I posted a video of my self cooking a few months back, in another community, and got ran thru the ringer about my scallops being overcooked. Just wanted some opinions from this community.
by NaterTater502
42 Comments
For something that can be eaten raw, these look over cooked for me. But that is just my preference and I am sure they still taste amazing
I don’t think they’re over cooked in the middle but maybe a little less colour on the top?
Yes, these are overcooked imo. I prefer to lightly sear them, just enough to brown the surface and crust it up a little.
I thought they were fondant potatoes. Yeah, they are way over cooked.
Yes
I’ll take another tack. If I want raw seafood, I’ll order raw seafood. If I’m ordering cooked seafood, I want a good sear on it. Gentle cooking methods generally don’t appeal to me.
I do not think so OP, look delicious
Depends on how long it took to get that sear. It’s a beautiful sear, but once it’s achieved, I’d flip them and take them off in about 15 seconds to just warm up the other end. Not sure how anyone could complain about that.
These look awesome to me. I’d be very happy to receive scallops cooked like this.
Overcooked. Passed well done, more like congratulations
They are starting to burn
Post a cross section. Three sear is heavy but the middle might be fine.
I’d have to see a cross section to give you a true opinion. I don’t see any albumen leeching out, which would be an easy visual indicator of them being well done.
I love the hard sear on them you have here. Some might argue that you’ve crowded the pan a little, but if they’re dry when you start I don’t see it being that much of an issue.
When I’m working a scallop pick up, I sear them as hard as you have here, basting with butter starting about halfway through the cook. Once you have that sear, I flip them, remove the pan from heat, and let rest a minute or so. (Looks to me like you follow a similar process)
For salt, take it easy, scallops can be pretty salty on their own. I’ll usually cook one from the batch when I receive it to get a baseline for the salinity, in order to determine how much to session them on pick up. (Edit: I re-read the original post and I realize it wasn’t necessary advice for OP , but I’ll leave it here for newer cooks)
I think you’re good.
My guy, as a chef, I sear one side. If you touch the non-seared side while cooking and feel the temp- once it is warm to the touch, I flip for one second, baste for 10 secs and spritz with lemon and pull off the heat IMMEDIATELY
Maybe a touch but ain’t no one sending those back. I love the texture on a scallop.
Nom nom.
Close to burning I would say
Yes.
They’re over but still good I’m sure.
Scallops shouldn’t be seared like steaks.
You’re looking for maybe *half* that crust on top at most.
Looks like marshmallows.
No they aren’t they are actually undercooked. You need to keep going until they are completely black and you can see no more white
Those look damn delicious with that crisp on the top in my neanderthal non-foody opinion
Look good to me. If they tasted good to you then that’s the standard. Not everything has to look IG ready.
Scallops with Thai seafood dip yum 🤤
Yes, they look like an elephant’s toenails
Probably but I’d eat em 🤤
So, you can probably go a little lighter, that way when you flip, you still see that nice semi-translucent opacity in the middle, and the other side still gets a proper sear as well.
Doing it heavy like this one side, you run the risk of overcooking by the time the reverse side has a nice sear.
That’s how I was taught anyway.
I’d say that back middle one, with just the top golden browned is perfect, and that one in the middle left side looks perfect too. The rest have the sear travelling a little too far into the meat.
They will also continue cooking till they reach the table, something else to keep in mind.
But hey, if you are cooking for you and not professionally, and this is how you like them, then ignore everything I just said.
I’d still smash the balls off any of these with my gob.
No these people just don’t like their scallops to have flavor
Are they for eating or for ping pong?
I like the heavy sear
Yes
Those look perfect
Everyone has their own preference, but imo these look pretty damn good
They are only overcooked when fully cooked and rubbery. I think they are probably fine.
I like the hard sear on them. But the center should still be warm but not cooked for my taste.
Dude I was a line cook for 10 years, I know those woulda been sent back at even some of the cheaper places I worked. 110% overcooked
Depends on the inside, I like a hard sear on diver scallops. If you cooked them 90% on the service side and only finished the cook on the other side this is how I like them. For me these might be perfect I would have to cut into it though to know for sure. Just to mention I have also cooked thousands of orders of scallops as a poissonnerie on many a line.
yes please do not thank you
They are ruined. Give them to me and I’ll “dispose” of them ☺️😉
Only slightly,that is if slightly represented a week!
Scallops are meant to melt in your mouth not melt your mouth.
So you produce Hockey-Pucks
Pan too hot