A
Joined: Nov 22, 2009
Posts: 434
|
A
MDM- I have to applaud your Foodventuring!
Three things come to mind about the scallops:
-
In general, marinate fish for 30 min max! If you did overnight, I'd say they were well on
their way to being ceviche. which is not necessarily a bad thing..
-
ATP is right- pan fry 'em, and also, make sure they are dried off (roll in paper towel) before you
bread them, using a very fine crumb for scallops that small. The real deal with breading
is that you can't mess with it while in the skillet- whatever it is that you are frying must cook
enough to crisp up the crumbs into a coherent shell. Most people have a tendency to want to turn the piece
too soon, and the coating starts to crack. Once heat and moisture get in there, it'll crumble.
-
Frozen scallops aren't a bad thing- I keep some on hand, and sometimes I thaw them first, but have also
had good luck with tossing them frozen into a pan with hot garlic and olive oil. If you cook them over a med-high heat til brown on each
flat end (for large ones) or on 2 sides for the small, you can then turn the heat down to low til they are opaque.
They don't take long, and the closer you get to not overcooking, the more tender they'll be. Sounds like that pineapple sauce would
be good to add after the browning.
Let us know how the next batch turns out! And, btw, I totally want to see the quicky spaghetti and freeezy meatballs.
|
