pan seared scallop

nov 11, 2023 (sat).............make the 1st attempt

benchmark video (you tuber chefsease) : https://www.youtube.com/watch?v=HGS91sY2dvk

introduction

- it is an easy to cook dish............just to be mindful about temperature and time

- scallop of top premium quality is a MUST (mine is another japanese scallop in much bigger size (fits better for this dish), same sashimi grade ie can eat it raw after defrost)

main ingredients

- scallop

- salt

- butter

- fresh thyme

steps

1. defrost scallop (coz mine is frozen stuff)...........the correct way of defrosting frozen seafood is to take to room temperature and quickly wash by water............then leave it on a drainer so that water drips out without soaking the seafood

2. use kitchen paper to absorb extra water content..............very important if you want a caramelized browning

3. season both sides of scallop with a pinch of salt

4. when oil is ripping hot............continue high heat...............put in scallops............leave it for <1 min

5. flip over............scallop not overcook is more important than browning effect for me

6. add in butter and let it melt

7. add in thyme

8. then baste scallop with melted butter

9. dont cook too long...............my target is keep inner scallop slightly raw/ marginally cooked (my scallop is sashimi grade, so wont have food safety issue)

10. done

taste

-coz to stand out scallop's original good flavor...........therefore better to keep seasoning very basic and simple

-scallop has its natural sweet (coz of its good quality)

-target of inner slightly raw/ marginally cooked achieved..................juicy and tender

- perfect

areas of improvement

-very satisfied with this attempt