BrianB
Posted: Sep. 6 2006, 19:07 ET

GonnaBeADoc posted this originally, but I made a copy here so folks could find it.

Sea Scallops ala Steiner

3.5 oz sea or bay scallops (bay are smaller)
sea salt
cumin
cayenne pepper
PAM

Get your 3.5 oz portion - I recommend smaller scallops as they're tastier and you feel like you're eating more.  Dry with paper towel.  Sprinkle with Sea Salt, Cumin and a little Cayenne.  Heat fry pan to med high, give it a shot of Pam and place scallops in with the seasoned side down.  Then while cooking season the other side.  Fry until nice and carmalized then flip (only flip once).  Do not cover!!!  This will make them chewy and sweat and will wreck your nice carmalized, crispy surface.

Yield: 1 Protein

BrianB
Posted: Sep. 10 2006, 21:05 ET

I made this tonight and it was pretty darn tasty.  I think I'll use the large sea scallops next time (I used bay scallops) because it's hard to turn all those little scallops.  I figure I can cut the big ones up after they are done.

I have a hard time knowing how long to cook these guys.  You don't really want them under or over done.  I know they should be kinda fibrous when they are done, but is there anything else to look for?  I'd especially be concerned about under cooking the big ones...

Michelle
Posted: Sep. 12 2006, 22:07 ET

Now that I've discovered "I can't believe it's not butter" spray ... I can't wait to try scallops with melted butter ... mmmmm  .... not really butter but shhhhhh my taste buds won't believe it's not butter.