***** for Dianne -- thanks for the tip. Supereasy and really great flavors & colors. Served with thin rice noodles, the recommended sugar snap peas & iced tea. Great summer meal.
carolfitz Posted: 07/08/10
Disnette Posted: 05/04/10
Here's a tip for drying out the scallops that I picked up on the Food Network (Secrets of a Restaurant Chef). After drying with a paper towel, place scallops on a plate and leave them in the fridge uncovered for an hour or so. They'll dry enough to carmelize while staying at a food safe temp.
doodles Posted: 05/05/10
Wonderful flavor! I took the comment about drying the scallops in the fridge for an hour. The little guys sure carmelized nicely. the only thing is added is Lawry Seasoned Salt. I served the scallops with Steamfresh veggies and tomatoes stuffed with cottage cheese. Nice Spring supper. A keeper for sure.
Lyndavl06 Posted: 06/08/09
We enjoyed this recipe. Note for "Boston Novice" I was told to ask for "dry scallops" as many places have them soaking in liquid and they will not caramelize.
katief321 Posted: 05/27/09
Great flavor. Only comment is that I'm not sure what was "caramelized" in the recipe. Mine did not turn out like the picture. Could definitely be user error, but I followed the instructions exactly and they didn't turn out caramelized. But great taste overall.
4gaileybird Posted: 05/04/10
I buy fresh scallops that are in liquid, you must dry them on paper towels. I sear them in oil in a very hot pan. I like to flour them first, this makes a wonderful crust on them. I prefer not to salt them. I haven't made this but will try it.
smch2do Posted: 02/20/12
I cooked this tonight with the dry packed scallops. Both my husband & I really liked it. I cooked the scallops for just a bit on both sides and then finished cooking them with the sauce. They caramelized very well. I didn't use the mint. We will have this again.
ChocoBaker Posted: 02/04/14
You cannot "caramelize" scallops or any animal product. You can only caramelize foods that contain simple sugars. You "brown" meats or seafoods (it's actually the Maillard reaction). Many chefs on TV get this terminology wrong, also. This recipe should be "Browned" or "Seared" Scallops. You cannot "caramelize" meats! http://voices.yahoo.com/hey-michael-symon-cant-caramelize-10148691.html