Caramelized Sea Scallops

Page 88

(3 reviews)

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Recipe Review

I make scallops like this all the time. The method I use is very similar, but once again Chef Keller has a few tips / tricks that are ‘extra’ steps, but they are definitely worth it. In this case, the scallops are brined and cooked in Clarified Butter (p 335). The clarified butter allows you to sear them and cook them in butter at a very high temperature without burning the butter. Being able to sear them at such a high temperature created a crispy, buttery crust. The crust was a perfect texture contrast with the smooth, perfectly seasoned inside that was created by the simple brine.

The recipe is very simple and I will be replacing my cooking method with Chef Keller’s.

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