Comments on: Preview III: Ad Hoc’s Caramelized Sea Scallops http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/ Musings on food, wine, laughter, and life Mon, 15 Mar 2010 08:19:50 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: foodgal http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-9330 foodgal Wed, 13 Jan 2010 01:34:21 +0000 http://www.foodgal.com/?p=4451#comment-9330 Lynn: My guess is that TK refrigerates the scallops after brining in order to dry them out a little. The drier the scallops are, the better a sear you can get on them. And after cooking, I find the scallops need very little extra salt sprinkled on them -- if any. They're tasty just as they are. Lynn: My guess is that TK refrigerates the scallops after brining in order to dry them out a little. The drier the scallops are, the better a sear you can get on them. And after cooking, I find the scallops need very little extra salt sprinkled on them — if any. They’re tasty just as they are.

]]> By: Lynn http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-9324 Lynn Tue, 12 Jan 2010 22:36:09 +0000 http://www.foodgal.com/?p=4451#comment-9324 I bought some U10s (I think, but they were a decent size) from the store and tried it out. When TK means a light sprinkling of salt he means it. I over seasoned mine by a bit. I bet the part about brining for only 10 minutes is legit too. Next time I might try 7 or 8 mintues and then finish with a bit of fleur de sel after they are perfectly caramelized. I used grapeseed oil and the sear was still beautiful (could be the high smoke point of gs oil). Anyone know why the refrigeration step after the brine? Is this so that the scallops won't overcook in the center? I bought some U10s (I think, but they were a decent size) from the store and tried it out. When TK means a light sprinkling of salt he means it. I over seasoned mine by a bit. I bet the part about brining for only 10 minutes is legit too. Next time I might try 7 or 8 mintues and then finish with a bit of fleur de sel after they are perfectly caramelized. I used grapeseed oil and the sear was still beautiful (could be the high smoke point of gs oil).

Anyone know why the refrigeration step after the brine? Is this so that the scallops won’t overcook in the center?

]]> By: foodgal http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-8277 foodgal Mon, 23 Nov 2009 17:40:12 +0000 http://www.foodgal.com/?p=4451#comment-8277 Sarah: Glad you liked the scallop recipe. It's pretty amazing what brining can do to a scallop, huh? And who would have ever thunk to do that with scallops of all things? Sarah: Glad you liked the scallop recipe. It’s pretty amazing what brining can do to a scallop, huh? And who would have ever thunk to do that with scallops of all things?

]]> By: Sarah http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-8259 Sarah Sun, 22 Nov 2009 02:26:31 +0000 http://www.foodgal.com/?p=4451#comment-8259 Just tried this recipe. All I can say is wow. So much flavor. I had a difficult time dissolving 2 cups of salt in 2 cups of water. I reduced the salt, closer to a 1 1/4 cup. The flavor was perfect. Finished with Ile de re sea salt and a generous squeeze of lemon. Scrumptious and Beautiful! Just tried this recipe. All I can say is wow. So much flavor. I had a difficult time dissolving 2 cups of salt in 2 cups of water. I reduced the salt, closer to a 1 1/4 cup. The flavor was perfect. Finished with Ile de re sea salt and a generous squeeze of lemon. Scrumptious and Beautiful!

]]> By: Tangled Noodle http://www.foodgal.com/2009/07/preview-iii-ad-hocs-caramelized-sea-scallops/comment-page-1/#comment-5344 Tangled Noodle Fri, 17 Jul 2009 04:38:01 +0000 http://www.foodgal.com/?p=4451#comment-5344 These scallops look amazing! This is a perfect example of what I wish I could achieve but never have due to my timidity with high heat. Thank you for Keller's tip: as you said, I've got to embrace the heat! These scallops look amazing! This is a perfect example of what I wish I could achieve but never have due to my timidity with high heat. Thank you for Keller’s tip: as you said, I’ve got to embrace the heat!

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