9 (Fri) August 2019
Pan-Seared Scallops with Spaghetti in Garlic-Butter Sauce
-Dasmariñas Village, Makati, Manila, Philippines-
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.