How To Cook Sea Scallops Without Ruining Them The Case Against Bacon. Step one is hiring a sinister shifty eyed fellow with a pencil mustache to remove the bacon from your refrigerator and hide it somewhere in your home where you cannot find it. OK, so he does not have to have a pencil mustache. But it will be awesomer if he does. Bacon and Bold Flavors stand astride our food landscape like twin colossus. Colossi Coloradanspoint is, everything is Bacon and Bold Flavors these days, goddammit, and many things are both Bacon and Bold Flavors at the same time. Which, hey, this is understandable, if unfortunate Bacon is very tasty, after all, and making foods taste bold is much easier than discerning and coaxing to clearest expression what makes them taste good, particularly for a people as distrustful of Things That Are Good as we cultural descendants of the Puritans. Who can tell from good Or, more precisely, who has time and energy and attentional bandwidth to pursue good, when for half the effort and a tenth the time you can just drown your foodstuffs in garlic salt and bacon and condensed herb oil and Uncle Chucks Signature XXXtreme Chipotle Vodka White Truffle Rmoulade and make them taste a lot This, dear friends, is how we came to be where we are now, where all the foods, even the friggin desserts, taste like bacon and adobo sauce and balsamic vinegar. This is how we came to inhabit a world in which a frosted dudebro chow clown whose range of human expression is limited entirely to the varying altitudes at which he aimshisfinger guns can serve us sashimithat great and perfect totem of simplicity and directnessbeneath something called Donkey Sauce in a fucking taco. This, in short, is a pretty lousy place to be. Sea-Scallops-in-Saffron-Sauce.jpg' alt='When Are Sea Scallops In Season' title='When Are Sea Scallops In Season' />And no single foodstuff is more poorly served, more unjustly burdened, by this lousy spot than the sea scallop, which scarcely can be found anymore except where it is wrapped in a pound of bacon, skewered like an Ottoman in Wallachia, and grilled mercilessly, probably also like an Ottoman in Wallachia, so that it tastes like bacon and bold grilled flavors brah Our zeal for baconating every last corner of the food landscape has rendered the poor sea scallopso mild and subtle, so delicate and delicious, so friggin expensivea mere delivery vehicle for the same goddamn smoky pork were already getting with every other ingestible we consume. S4osrQPMTMPV5cnkn9bVGiwmIA=/960x0/filters:no_upscale()/5finishedscallops-595353475f9b584bfe10f5c3.jpg' alt='When Are Sea Scallops In Season' title='When Are Sea Scallops In Season' />Which is frankly absurd, not least because, if all youre looking for is something pale, mild flavored, and proteinaceous to chaperone bacon to your stomach without making a big fuss about it, an over easy egg will do the same job for a fraction of the pricebut also and more importantly because, dammit, the sea scallop doesnt need bacon. In fact, the sea scallop is better without bacon. Think of the sea scallop as the food equivalent of an interesting and attractive person with fascinating stories to tell of a life well and richly lived a bacon wrapped scallop is that same person, trying to tell you those stories during a fucking Nickelback concert. Listen. Sea scallops are delicious, and they are delicious entirely by themselves. The great, tragic irony of the ubiquitous bacon wrapped sea scallop is that, truthfully, a fresh sea scallop needs less from youless accompaniment, less adornment, less cookingthan damn near anything else you can prepare in your kitchen in order to be a perfect, perfectly satisfying food. So. Dont wrap it in bacon. Dont marinate it in adobo sauce or glaze it with balsamic vinegar or stick it in a fucking taco shell. When Are Sea Scallops In Season' title='When Are Sea Scallops In Season' />Just sear it and eat it. Literally right this instant. Theyre in season Lets get started. So your homes supply of bacon is secreted away somewhere, safe and sound and steadily putrefying in the warmth. Great. Now, acquire sea scallops. Youll want, say, somewhere between three and six sea scallops per person, depending on their size and your appetite for things that are good. Unlike with some other varieties of seafood, bigger scallops will serve you better here they wont overcook as easily, and theyll be more satisfying to eat. Somewhere along the way, lobster became the symbol of gustatory luxury. You picture yourRead more Read. These can be frozen or not if they are frozen, you will of course be required to thaw them before you do anything else to them. As with other frozen seafood, the more slowly you thaw your sea scallops, the better theyll turn out. The slowest and best way to do it is to stick them in the refrigerator for a day or so before you plan to cook them. If thats not gonna workif you just brought them home for the dinner youre cooking this evening, for example, or if you brought them home yesterday but are crippled by the attention span that God gives a common field mouse and forgot to thaw them in the fridgewrap them tightly in plastic wrap and stick them in a bowl under a cold running tap for a while. The idea here is to get them fully thawed before exposing them to any real warmth. This is to say that if you attempt to thaw them in the microwave, a certain internet food person may or may not crash through the wall of your kitchen and bolo punch you in the brain. Oh, what, so you think youre too good for a fish sandwich Oh, so fish sandwiches Read more Read. Eventually your scallops will have thawed. Oftentimes youre instructed to bring cold animal proteins all the way to room temperature before cooking them, so that theyll cook evenly and predictablybut, in the case of sea scallops, this isnt really necessary. For that matter, proceeding when the scallops are fully thawed but still a little cold might even be advisable. Make and share this Sea Scallops With Lemon Butter Sauce recipe from Genius Kitchen. Bay Scallops. Bay scallops Argopecten irradians live in shallow, nearshore waters along Floridas Gulf coast, from Pensacola to the Florida Keys. To make panseared scallops as good as the ones they serve at restaurants, make sure theyre dry, and use a really hot pan. Also, dont overcook them. Get Sea Scallops with Guacamole Recipe from Food Network. JamieOliver. com is your one stop shop for everything Jamie Oliver including delicious and healthy recipes inspired from all over the world, helpful food tube videos. Listen. Sea scallops are delicious, and they are delicious entirely by themselves. Torrent Scat. The great, tragic irony of the ubiquitous baconwrapped sea scallop is that. Maximum of 10 gallons of whole bay scallops in shell, or 12 gallon bay scallop meat. Soon youre going to be attacking these scallops, however briefly, with extreme heatwhile attempting, simultaneously and maybe paradoxically, to cook them no more than absolutely necessary. That might be a bit easier to accomplish if theyre still cold when you cook em. This deserves an explanation. The thing is, youre really only cooking the outside of these sea scallops. If the interior of a sea scallop heats up too much, it will cook through and become chewy and boring, and then it will make you sad and angry, which is not what food is meant to do, except in Great Britain. The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish. Scallop season generally runs from the summer into early fall, though different regions have specific dates. During scallop season. This delicious recipe for panseared sea scallops with corn coulis comes from Sara Foster. A cold interior will take a bit longer to heat up, which will give you more time to cook an attractive sear onto the outside of the scallop without cooking it through. Does that make sense Yes it does shut up. Now, pat your sea scallops dry with a fistful of paper towels. This is important. Youre going to be cooking your sea scallops right against the very hot surface of a pan, with only a very incredibly thin layer of hot liquid fat between their flesh and the screamingly hot metal. When Are Sea Scallops In Season' title='When Are Sea Scallops In Season' />Any water in there will just screw everything up, delay the nice looking and tasting sear from developing, and increase the odds of your scallops cooking all the way through while you wait. So, gently but thoroughly, pat all the water off the surface of your scallops before you proceed, OK The next thing to do is to warm up some cooking fat in a saut pan or skillet over high heat on your stovetop. If you can, use cast iron or stainless steel here, something with a nice thick bottom that you can get very hot without causing it to release spooky chemical compounds into your food and make you glow in the dark.