How Sea Scallops Should Look When Cooking

Part of the Video Series How to Cook Lobster, Crab, & Shrimp

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Tips for cooking your scallops to perfection; learn this and more in this free online instructional cooking video about seafood taught by an expert.

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Video Transcript

How Sea Scallops Should Look When Cooking
All right we are back with the U10 size sea scallops. As I told you before we've got a nice golden color coming out of the fresh garlic and that is a pretty good indicator that these guys are pretty much done. I've got a fish spatula over here that I use for all my seafoods. I am going to flip these guys over and they got a nice golden brown color around the edges. We are not going to cook these until they are fully done. Kind of want to leave them medium rare in that sense because it is going to retain the flavor of these guys. So now as this garlic is starting to turn that nice golden brown color, my herbs stayed real nice and green. I've got some Vinho Verde and I'm going to throw that in here. Essentially that is going to deglaze a little bit this pan. As you can see it is real nice and fizzy and it is pulling some of the residual stuff off the bottom of the pan and as these ingredients start to combine and that wine starts to reduce off Again, it has a very low acidity. This isn't like a really nice white wine because a white wine would be too acidic and it would permeate the whole dish. This wine is not. So we got a nice, just like a clear sauce in the pan with the garlic and the herbs. These scallops are really done and I am going to lower this heat a bit so we can finish these off. Again, the total cook time on these guys is no more than 8 or 9 minutes. Just take real nice care of them so that they stay intact and stay pretty on your plate. The residual steam will finish these off for you. Those guys are pretty much done as far as that goes. So again try not to adulterate these into too many flavors. Let mother nature come through and you'll make a lot of friends with your guest serving these for dinner.

About the Expert

Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More