Chef Tom's Cooking Class Minute: Week 1

The Biggest Mistake People Make When Cooking Scallops

After more than 45 years as a chef & educator, I've learned that great cooking isn't about complicated recipes—it's about technique.

Beginning this week, I'd like to share a quick culinary tip each week—something you can quickly read & immediately put into practice.

Let's begin with one of my favorite ingredients... Scallops

 

Mistakes People Make When Cooking Scallops

People often ask why the seafood I prepare tastes so much better than what they get in a restaurant or make at home. Surprisingly, the answer isn't the recipe. It's the technique.

 

Scallops are delicate. Like shrimp, salmon, cod and most seafood, they continue to cook after leaving the pan. Just one extra minute can turn sweet, tender scallops into something cold or rubbery.

Fresh seafood needs quality ingredients, proper timing, & technique to make all the difference.

 

Chef Tom's Teaching Minute

How to Sauté Perfect Sea Scallops

Buy dry-packed scallops. Avoid "wet" scallops treated with sodium tripolyphosphate (STPP). Dry scallops caramelize beautifully and have a sweeter, cleaner flavor

 

Bring them to room temperature. Remove the scallops from the refrigerator about 15 minutes before cooking

 

Season just before cooking. Kosher salt and freshly cracked black pepper are all you need. Season about five minutes before sautéing so the salt doesn't draw out excess moisture

 

Pat them dry. Moisture is the enemy of caramelization

 

Lightly dust with flour (optional). I use sifted AP flour—or Wondra flour—to provide a delicate protective coating and encourage even browning

 

Choose the correct sauté pan. Don't overcrowd the pan, but don't use one that's excessively large either. The scallops should have enough room to brown without steaming

 

Preheat the pan first. Heat the pan for about one minute before adding the butter

 

Cook in browned butter. As the butter just begins to turn a light hazelnut color, carefully place the scallops into the pan

 

Leave them alone. Don't move the scallops for about two minutes. Let a delicious, beautiful crust develop naturally

 

Turn once. Flip carefully and cook the second side until golden brown. I like using chop sticks!

 

Serve immediately. Seafood waits for no one

 

A squeeze of fresh lemon, a sprinkle of chopped parsley, or a handful of toasted almonds is often all that's needed.


Let's Keep Learning Together

What topic would you like me to cover in a future Cooking Class Minute? I'm always looking for ideas from fellow cooks, chefs, and food enthusiasts.


Chef Tom Griffiths, Certified Master Chef

Former CIA Instructor • R&D • Mentor

"Helping chefs, entrepreneurs, and food companies create exceptional food products."

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