A penchant for seafood

[mtbc]

I consider Boxing Day to be another that entails a mandate to eat nice things. Having started out the day with a crab omelette, fried scallops, and smoked salmon, I can't help but notice a common theme there.

I wonder about the manufacturer's adding of water to the frozen scallops. Is there a good reason for them to do this, beside reducing the apparent cost per ounce? (Cost per ounce of scallop would be a more interesting metric.) It annoys me that the liquid comes out as I fry them, boiling it off makes it harder for me to keep the pan's heat as high as I'm targeting.

Comments

[thewayne]

Sounds like quite a good breakfast! My brother bought a sous vide machine, and we were discussing what you could cook in it, he saying that fish was a non-starter. But why couldn't you cook a sturdier fish like a large salmon fillet or even a softer sea bass?

Scallops are a tricky thing, though a delight when done well!

[mtbc]

They sure are, I don't fry them often enough to feel confident, so I don't usually plan to serve them to guests, I don't need the stress. These went very nicely in that, once I'd pushed them around plenty and they'd turned opaque on the outside, I soon tasted one and found it was nearly done, so then I could pick around the correct moment for me to serve and eat them. More commonly I cook sturdier fish that are more forgiving about for how long they're cooked (then I disrupt the middle of one in testing it!). I've sure been intrigued by sous vide but I don't have the experience with it, nor enough understanding of the changes that occur in overcooking fish.