Scallops At Home

The liquid can be a court bouillon stock milk or white wine with herbs. They should cook gently and be removed after 2 3 minutes.

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They should remain tender and moist.

Scallops at home. Be sure to use large plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops. Because scallops are so small and are usually cooked over high heat carryover cooking will add another 10 to 15 degrees for an ideal final temperature of 125 to 130 degrees. The scallops should be added to a large pot of simmering liquid and just covered with the liquid.

The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish.

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