Pan Seared Scallops

The week before Chinese New Year while we were out shopping at the supermart, we chanced upon a box of Hokkaido Scallops. They were HUGE and little on the expensive side but mummy bought them with the intention of cooking them for reunion. Scallops = juicy and yummy. I was pretty excited to try the air flown scallops with broccoli that day but they were more than a disappointment to many. It was hard and rubbery. Sort of reminded me of the small dried chinese scallops that were used to make soup stock! Dad said maybe it was the quality of the scallops but ain't Japan seafood suppose to be fresh? It was probably overcooked so I asked mummy how she cooked them.

First she steamed them and then fried them together with the Broccoli. The funny part was when she told me she fried them EVEN longer just to make sure they were cooked thoroughly. 

The internet is a great tool to explore the world of culinary magic. With so many videos, forums and comments by fellow food lovers, it is not hard to master one or two techniques. I've visited a million and one sites on scallops not just to learn the perfect way to cook them but also to admire and drool over those awefully mouthwatering pics. One thing I know for sure, it's NEVER ok to cook them for too long. So how do you get those fine burnt crispy top of the scallops. One of them is searing the scallops till they brown. 2 min on each side. The rest is making sure the pan is hot enough for searing and ensuring that the scallops are DRY before placing them into the pan =]]

I seared a couple of the remaining uncooked scallops. Had to thaw them in the refrigerator and at RT for a couple of min. only to find them in a puddle of water. Drying them on kitchen paper though helped to remove some of the water but it was still on the wetter side. I reckon that frozen ones do give out alot of moisture. Will probably try out with fresh scallops next time and let you guys know the outcome ;)

haha eggs are a very important part of my diet. One of the staples in my life. This time it's cooked with asparagus, lottss of onions, prawns and cheese.

Lastly on the menu : prawns and asparagus with flamin hot sambal blachan sauce.

The End.

Bon appetit