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Yes, you can sear frozen scallops

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Liz K Feb 11, 2012 04:05 PM

Just saying...

 
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  1. gingershelley RE: Liz K Feb 11, 2012 05:05 PM

    Yes, you can. Thaw, dry well, and if treated (as are most frozen scallops), give them the ol' CI scallop-fix treatment to make them taste like day-boat scallops again...

    9 Replies
    1. re: gingershelley
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      magiesmom RE: gingershelley Feb 11, 2012 05:10 PM

      which is?

      1. re: magiesmom
        gingershelley RE: magiesmom Feb 11, 2012 06:49 PM

        Magiesmom,

        Sorry, tried to go look for that on the internet, but unfortunately I am a subscriber to the mag, but not the website (extra cost... very irritating), and I couldn't copy the article from online. Will have to look for what copy that was in and post.

        I do it kind of slap-dash from memory now, but would rather give you the proper skinny to train you al' up right:). involves soaking in a lemon mixture for a specific amount of time and a way to drain properly.

        More tomorrow on that method...

        Second Escondido on usual source for my supply of frozen scallops; TJ's are really quite good.

        1. re: gingershelley
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          magiesmom RE: gingershelley Feb 11, 2012 07:07 PM

          probably too fussy for me, anyhow.

        2. re: magiesmom
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          zzDan RE: magiesmom Feb 12, 2012 01:14 AM

          Scallop fix with lemon

          "We strongly recommend purchasing “dry” scallops (those without chemical additives). If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes before proceeding with step 1."
          More here---- http://www.americastestkitchen.com/re...
          Complete recipe here--- http://www.epicurious.com/recipes/mem...

          I despise those chem treated wet scallops but they are less expensive...... So I'll try this lemon bath next time. Dry scallops are more and more common.

          1. re: zzDan
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            magiesmom RE: zzDan Feb 12, 2012 05:18 AM

            thanks.

            1. re: zzDan
              gingershelley RE: zzDan Feb 12, 2012 07:50 AM

              Dan,

              Thanks for posting that opening paragraph; I see you ended at a link you must be a member of to see the remainder of as well - but you found the whole thing elsewhere! Great job:)

              I appreciate your getting this up here, because in my experience, 'dry' scallops are NOT getting more common. I can only get them here in SEA from a specialized fish shop - and not always from them, either; most of the dry scallop trade goes to restaurants.

              1. re: gingershelley
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                magiesmom RE: gingershelley Feb 12, 2012 08:06 AM

                luckily her in Western MA dry scallops are readily available

                1. re: gingershelley
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                  zzDan RE: gingershelley Feb 12, 2012 12:02 PM

                  You are welcome! Costco https://www.google.com/search?num=100... should have dry scallops. If you don't belong you can try to get someone who does to get them for you. Publix is a big chain in Fl and a few other states and they have dry ones. You are prolly not in their area. I think quality marts like Wegman's do.

                2. re: zzDan
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                  escondido123 RE: zzDan Feb 12, 2012 10:14 AM

                  The Wild ones from TJs are not treated with chemicals, so they do quite well when thawed properly. (I tried searing them frozen and didn't like the texture as well.)

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              escondido123 RE: Liz K Feb 11, 2012 05:10 PM

              I got some from TJs and followed the thawing instructions on the back exactly and they were quite good. I sear them in clarified butter so I can get the heat very high and then finish with a fresh pat of butter in the pan and a splash of white wine--fresh thyme for garnish.

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