10.216

9 (Fri) August 2019

Pan-Seared Scallops with Spaghetti in Garlic-Butter Sauce

2.5

by me

at home

-Dasmariñas Village, Makati, Manila, Philippines-

solo

Getting better at searing scallops.

I realized that the scallops themselves are critical to successful searing.   These, frozen and packaged, had been treated in some kind of brine, which left a residual moisture that hampered the searing effect, as well as an odd aftertaste.  I need fresh, unprocessed scallops.

The sauce, made in the pan from the scallop fond, was great, but not enough to compensate for the substandard scallops.