/ck/ - Food & Cooking

[Anonymous No.17911075]

Just bought a pound of these things. Never was huge on them, they're okay but I think they're overblown. How do I cook these to change my mind?

[Anonymous No.17911088]

>>17911075
You were supposed to buy them still in the shell.

[Anonymous No.17911096]

>>17911088
They come in shells? I got them at Wegman's so I'm willing to trust the quality

[Anonymous No.17911099]

In a pan. HOT. With oil.

[Anonymous No.17911103]

>>17911075
Ever done ceviche before?

[Anonymous No.17911120]

>>17911075
>buy lemons
>take photo of lemons but purposely leave lemons out of focus
typical woman

[Anonymous No.17911132]

>>17911103
Yes, I make ceviche all the time with fish I spearfish but I don't have all of the ingredients I'd want to make my ceviche recipe and I'm not going back to the store. Didn't know you could make ceviche with these things though I'll probably buy them again at some point and do that.

[Anonymous No.17911133]

>>17911075
Cum balls?

[Anonymous No.17911159]

>>17911099
Should I make some kind of butter/lemon sauce for them, maybe throw in some garlic too?

[Anonymous No.17911175]

>>17911132
They definitely add a nice bit of texture to ceviche and usually have a very pleasant taste without the need to cook them. I think a ceviche definitely benefits from adding all kinds of shellfish.
Apart from that, though, there's not really anything creative I can think of besides pan-frying them. Maybe add them to a seafood soup or bouillabaisse, but I'm hard-pressed for alternatives if you want to have them as a main.

[Anonymous No.17911187]

First thing to do is make sure they're dry. Paper towel them real good so they sear well. Get the pan very hot, so that a drop of water sizzles and disappears. Coat them very lightly in oil and sear until a crust forms on each side, probably a minute and a half to two minutes. When they're done, remove them and add to the pan a few pats of butter, lemon juice, and salt to make a thin pan sauce. Pour over the scallops. Main key is to dry them off real good.

[Anonymous No.17911188]

>>17911096
Yes, scallops are clam type dudes, remember in spongebob the butterfly clams? It should say if they are dry or wet scallops. Dry scallops are far superior, but more expensive. A simple sear with butter and cooked rare is all that's needed to enjoy scallops.

[Anonymous No.17911203]

>>17911188
Do they actually fly around like that?

>>17911187
>>17911175
I think I might make some bacon and then fry them in that. Dry, high heat, rare

[Anonymous No.17911213]

>>17911203
I bet that'll turn out just fine. Post a picture when you're finished.

[Anonymous No.17911216]

>>17911203
>Do they actually fly around like that?
yes

[Anonymous No.17911230]

>>17911216
Wow I have never seen those before, very freaky

>>17911213
Might be an hour or so before I go make them desu

[Anonymous No.17911238]

>>17911216
Bivalve propulsion is fucking funny and amazing.

[Anonymous No.17911247]

>>17911238
and above all, tasty

[Anonymous No.17911254]

>>17911159
Fry them in extremely hot CLARIFIED butter (you don't want the butter to blacken) until browned on both sides. Don't overcook, you don't want rubbery scallops. You're not likely to get sick from undercooked scallops unless you're the one who mishandled them. Make beurre-blanc. Ignore recipes that call for cream, in fact just take this one.

[Anonymous No.17911318]

>>17911238
Very interesting so they only move forward by creating more drag on the intake than the outtake

>>17911254
Sounds good but I don't have any shallots. I do have lemons though and I think I want to incorporate them into this, lemon and scallops just seems right

[Anonymous No.17911325]

>>17911318
The shallots really aren't necessary, just a nice addition. The wine is necessary. You should just make lemon-butter sauce.

[Anonymous No.17911335]

>>17911325
I do have some white wine and the vinegar lying around. This sauce is probably quick enough that I can just do it in the same pan right after the scallops so I don't have to clean another fucking pan, will probably do this and throw some garlic into it too

[Anonymous No.17911373]

I'm actually out of fucking butter. Everything is ruined

[Anonymous No.17911376]

>>17911373
OH NOOOOOOOO

[Anonymous No.17911380]

Can I just use whole milk instead of butter

[Anonymous No.17911388]

>>17911380
No fool. Olive oil is okay but not as good as butter, and make sure it’s extra virgin for less olive flavor and higher smoke point

[Anonymous No.17911394]

>>17911388
don't listen to this prick

[Anonymous No.17911398]

I'm just going to use the bacon grease, cook them in that, then throw some white wine, garlic, and lemon juice together. It couldn't possible be bad

[Anonymous No.17911399]

>>17911394
Suck a dick

[Anonymous No.17911401]

what if you had some bacon and parcooked it haha then wrapped the scallops with haha wouldn’t that be crazy hahah

[Anonymous No.17911405]

>>17911380
Whole milk doesn't taste anything like butter.

[Anonymous No.17911413]

>>17911401
Someone get this hothead out of here.

[Anonymous No.17911418]

>>17911187
This. Making sure they’re fully dry is paramount to getting good crust. Also butter garlic lemon pan sauce (heavy on the garlic plus black pepper for me) is excellent. Polenta, grits, potatoes, anything that likes garlic butter are a good base, but not too much of it. Also pickled shallots really pop with this kind of thing.

[Anonymous No.17911472]

>>17911216
>blah blah blah blah blah

[Anonymous No.17911480]

>>17911373
No worries. Scallops taste just fine with nothing more than a sear for flavoring.

[Anonymous No.17911556]

>>17911187
You also need to buy sea scallops nit bay, and you need to rinse them off thoroughly because the gunk they spray them with releases a ton of water in the pan if not removed

[Anonymous No.17911572]

ngl I burnt the shit out of the sauce and they could have been a bit crispier but I'd rather than not crispy enough than rubbery. 7/10 better than I've had them at restaurants desu

[Anonymous No.17911596]

>>17911572
Looks like you let them boil in the pan with the water they released. Really gotta rinse them well and dry them before you sear

[Anonymous No.17911599]

>>17911572
>I burnt my beurre blanc sauce
Lie and tell people you made beurre noire sauce.

[Anonymous No.17911621]

>>17911572
$20/lb seafood on a paper plate. Jesus wept. I'd eat it, pal. Nice work. Next time dry them real good.

[Anonymous No.17911625]

>>17911599
I didn't have any butter it was a lemon wine sauce. My lie is that it was red wine not white wine...

>>17911596
>>17911621
Idk I was very thorough with drying them. I rinsed them off, tossed them around in a paper towel, then dried each one individually until they were all as dry as I could get them and were almost "sticky" rather than moist. I guess it was not enough. I have plenty of good plates I just hate washing them as long as I'm not microwaving my food on them I'm using paper plates

[Anonymous No.17911642]

>>17911625
>I didn't have any butter it was a lemon wine sauce. My lie is that it was red wine not white wine...
I was kind of wondering how you didn't break it.

[Anonymous No.17911647]

>>17911642
probably better I didn't have butter desu it would be even less pretty lmao

[Anonymous No.17911721]

>>17911625
Wet scallops are a thing, look it up. Theyre soaked in a brine that makes them retain moisture. Could have had those...

Look for dry scallops in the future or salt the scallops and let sit on paper towel for 15 min to draw out moisture. Could also let sit in fridge on plate uncovered for a few hours

[Anonymous No.17911742]

>>17911625
Might could be the pan wasn't quite hot enough. Regardless, they look good.

[Anonymous No.17911789]

>>17911721
Not sure which I had, I looked at the packaging but it didn't specify. I let them sit out on a paper towel for like half an hour after rinsing them but I suppose the only answer is that it wasn't enough. These were only like $15/lb so they were probably the soaked ones assuming they're cheaper

>>17911742
Yeah they were good regardless, I'm working with an electric stove so it's hard to get it right. Half of the pan is hotter than the other half so some of them came out crispy good and the others didn't

[Anonymous No.17911797]

>>17911075
Anon, you do know it’s okay if you don’t like something as much as others do, right?

[Anonymous No.17911990]

>>17911797
I know, if I'm at a restaurant I will never order fucking scallops and I'm not a fan of salmon either I like white fish and shellfish. I bought them just because I figured maybe the problem was I never had them done the right way and I wanted to do it myself. I'll say that me making them was probably better than 90% of the times I've had them and I'm glad I bought them and cooked them myself. That said, still not really my thing for some reason. I'd rather most other seafood dishes than scallops.

[Anonymous No.17912973]

>>17911388
>extra virgin for less olive flavor
>less
>olive flavor

[Anonymous No.17913167]

>>17911075
I'm of the opinion that all the flavour is in the roe. In your pic related they cut off the best part

[Anonymous No.17913284]

Reminder that live scallops look like cartoon monsters.

[Anonymous No.17913293]

>>17913284
8/10 would smash

[Anonymous No.17913335]

>>17911120
>>17911075
>front right is the only scallop in focus
>nearest and rear scallops out of focus
I'm utterly amazed at the disappointment I can find in even professional photography.

The best woman-photography is when they have both a narrow depth of field BUT ALSO too dark so you get graininess.

Dishonorable mention to autofocus videos where the subject is constantly out of focus.

[Anonymous No.17913338]

>>17913284
Oh shit Andross has a new bioweapon.

[Anonymous No.17913339]

>>17911388
>extravirgin
>less olive-y
troll

[Anonymous No.17913375]

>>17911599
>beurre noire

[Anonymous No.17913392]

>>17911216
Can I clap my cheeks together and sis I’m like this using my bussy for jet propulsion

[Anonymous No.17913734]

>>17913392
You can clap a gun and aim it at your head faggot.

[Anonymous No.17914060]

>>17913392
son you need jesus

[Anonymous No.17914235]

>>17913284
Give in to your fear.

[Anonymous No.17914573]

>>17913167
>roe for ants

[Anonymous No.17914591]

>>17911075
Sea Scallops imo tend to be overrated but people like them. I personally think bay scallops have a much better and stronger flavor. However wither prepared well will taste pretty good.