Experimenting with Scallops.
To enjoy variety and test what tastes best, I prepared 9 Scallops 3 different ways. I seasoned four with S & P and seared them in a pan with a little oil, while the other 2/3 of the trio was broiling in the oven. Thankfully the seared Scallops couldn’t have turned out better. The cooking time was about 4 minutes.
I prepared another three Scallops with a mixture of Mayonnaise, Sriracha Hot Chili Sauce, Lemon Juice and S & P — I topped them with the Sauce and sprinkled with Panko Breadcrumbs, then broiled them in the oven with the ones below. The cooking time was about 5 minutes.
I coated the remaining two Scallops with Ponzu Sauce and Lemon Zest. They tasted okay, but looked extremely boring. I won’t be repeating this 1/3 of the trio, but it was still fun to have the assortment and none were terrible.
Overall, the seared Scallops were the best. The Sriracha Scallops were good too, but mostly because they tasted similar to a Scallop Handroll at a Sushi Bar. Next time I might just sear them and serve with a Sriracha Dipping Sauce on the side.
Related Links:
Sriracha Sauce – http://en.wikipedia.org/wiki/Sriracha
Sriracha Sauce – http://www.huyfong.com/no_frames/sriracha.htm
Ponzu Sauce – http://en.wikipedia.org/wiki/Ponzu
Ponzu Sauce – http://www.wisegeek.com/what-is-ponzu-sauce.htm
Panko Breadcrumbs – http://www.sacbee.com/taste/story/1003427.html
There is another trick to keep in mind when searing scallops. You have to start with the right ones. Most scallops (especially the pure white plump ones) have been treated a phosphate preservative and don’t sear very well. If you can, start with diver or dry scallops. They actually have a really nice flavor and are great with side sauces, like teriyaki or soy! I’m defintely trying the Sriracha sauce, thanks!