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A line cook in Seattle told me to always sear scallops on high heat
I was working a pop-up last fall, and this guy was adamant that a screaming hot pan was the only way. He said, 'You get a better crust, period.' But I've found a medium-high heat for a full 90 seconds gives me more control and a perfect cook through. Anyone else have a strong opinion on scallop technique?
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rubyschmidt18d ago
Oh man, that's just like the 'right' way to load a dishwasher.
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the_rose18d ago
Haha, @rubyschmidt, I just put stuff where it fits!
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