These scallops were very exciting. This recipe is in the cookbook Ad Hoc At Home by Chef Thomas Keller. I made this without closely reading the recipe. The idea is to heat the clarified butter over medium-high heat until the butter barely smokes. Once the scallops are put in a steel pan and once they are perfectly carmalized, they will release from the pan. The instructions say that about 3 to 3 1/2 minutes is enough time to caramelize scallops. My pan was very dirty and I required 5 or 6 minutes to caramelize the scallops. Maybe this is because my pan was not hot enough. I will have to try this again.
The brined scallops had a lot more flavor than the scallops that I did not brine. The brined scallops were very exciting. These were small scallops. The largest scallops that I have seen where I live are U 12 scallops. Thomas Keller explains that U 7 indicates that there are 7 scallops per pound. U 12 probably indicates that there are 12 scallops per pound.
The scallops were caramelized in clarified butter. Clarified butter is very easy to make. This was the first time that I had clarified butter. I have seen people use ghee as a substitute for clarified butter. Ghee usually costs more than $8 where I live. If I remember correctly, ghee is clarified butter that someone cooks until the color of the butter is slightly brown. Clarified butter only requires someone to skim white stuff from the top of the melted butter, and then to carefully pour the clarified butter into a container since there may be some more white stuff in the bottom of the pan. People explain that clarified butter can be heated to high temperatures without burning.
Note: 1) I would not recommend thawing frozen scallops by putting them directly in cold water, I would put them in a bag in cold water, they absorbed a lot of water, and a lot of flavorful juices leaked from the scallops
Caramelized Sea Scallops
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