This article will discuss the differences between bay and sea scallops. In this article we will focus on the larger, more versatile sea scallops and provide a recipe for Asian seared scallops in orange ginger sauce. This recipe is designed to serve four people.
Instructions
1. Understanding the difference between the two types of scallops. In the typical American grocery store, there are almost always two types of scallops to choose from: bay scallops and sea scallops. The names are not deceiving at all. They accurately describe exactly where each of these shellfish come from. The sea scallops (usually an inch and a half or so in diameter) are fished from relatively far off the coast. The bay scallops (sometimes as small as a quarter-inch in diameter) are usually fished from near the coast and are often from bay areas. Both are delicious and easy to prepare and serve different purposes. The sea scallops are best when featured on there own as a main dish, while the bay scallops are best utilized as an ingredient in a dish.
2. Searing the scallops. When cooking sea scallops, the first and most important rule to remember is temperature: keep it high. Sea scallops cooked at a medium or low temperature will be rubbery and unpleasant. They will also exude an unappetizing milky liquid when cooked at too low of a temperature, which will really interfere with making any kind of sauce for them. Start with a large sauté pan with two tablespoons of olive oil at a high heat. To prep the scallops, coat both sides of each scallop in the mustard, then dip each side in the sesame seeds and set aside on a nearby plate. The best way to do this is to have the mustard and seeds in dishes side by side and prep the scallops like an assembly line. Once the scallops are ready and the oil is shimmering and hot, place each scallop in gently. At this heat, they will cook quickly, but don't fuss with them while they're searing. Otherwise the coating on either side won't be the perfect golden brown you want. After three minutes, check the doneness on the first side and begin to flip carefully with a tongs. Finish sautéing the other side and set them aside on a plate. You will need to do these in two or three batches, so keep the plate covered with aluminum foil to keep them warm.
3. Making the sauce. Don't wash that pan! Once the scallops are done, lower the heat to medium and add 1 cup of rice wine vinegar to the pan and stir the bottom with a wooden spoon to loosen any brown bits. Add the marmalade and ginger root and a pinch of salt to taste. Let the sauce simmer for a minute. Plate the scallops either family style (all on one large dish for your guests to help themselves) or plate four scallops to a plate individually. Finish by pouring the sauce over the top of the scallops and sprinkle a pinch of sesame seeds on top to garnish. Serve with jasmine rice and steamed asparagus with butter.
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