Thomas Keller's recipe for caramelized sea scallops from the ad hoc cookbook is hands down my favorite way to cook scallops. The secret is to clarify the butter first so you get all the flavor and crisp without any burnt spots.

Thomas Keller's recipe for caramelized sea scallops from the ad hoc cookbook is hands down my favorite way to cook scallops. The secret is to clarify the butter first so you get all the flavor and crisp without any burnt spots.

Sliced Broiled Scallops on the Half Shell with Beurre Blanc Recipe | Martha Stewart

Sliced Broiled Scallops on the Half Shell with Beurre Blanc

Sliced Broiled Scallops on the Half Shell with Beurre Blanc Recipe | Martha Stewart

Scallops are prized for their rich, sweet flavor and delicate texture. Two types are available: Sea scallops are harvested by trawling the ocean floor or are hand-picked by divers. Bay scallops, which are smaller and often sweeter than sea scallops, are harvested in bays, closer to shore.  This shellfish is typically sold without its shell. Choose dry-packed scallops over wet-packed ones. They should smell sweet and briny (not fishy), with moist, translucent pink-ivory flesh (not white)…

Scallop Recipes

Scallops are prized for their rich, sweet flavor and delicate texture. Two types are available: Sea scallops are harvested by trawling the ocean floor or are hand-picked by divers. Bay scallops, which are smaller and often sweeter than sea scallops, are harvested in bays, closer to shore. This shellfish is typically sold without its shell. Choose dry-packed scallops over wet-packed ones. They should smell sweet and briny (not fishy), with moist, translucent pink-ivory flesh (not white)…

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Pecten Jacobaeus - Bing images

Pecten Jacobaeus - Bing images

Pecten Jacobaeus - Bing images

Pecten Jacobaeus - Bing images

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