Pan searing is the recommended cooking method as it is quick, easy and gives you the greatest indication of how these premium Flying Flag Fish House Frozen-at-Sea Scallops perform compared to your current product. It is only recommended that you perform this test against a 'dry' or 'non-chemically treated' product. A 'soaked' product really can't compete on any of the low moisture loss or taste parameters being tested here.
Step One: Selection and Preparation
Take an identical weight sample from each lot of scallops. We recommend five of each type, which should weigh approximately 180 grams (6 oz.) if the product is 10-20 ct.
Both sample lots of scallops should be completely thawed out for testing. We recommend thawing out Flying Flag Fish House Frozen-at-Sea Scallops slowly at 3 degrees Celsius (38 F).
Ensure that any moisture has been drained from thawed or fresh samples. Laying the scallops on a clean, absorbent towel (paper towel) ensures a dry surface for searing.
Step Two: Searing
Place two identical pans on medium heat and add 3mm or 1/8 inch of clarified butter or peanut oil and allow to heat to 180 C or 375 F just below smoking point.
Season scallops evenly and place them individually into the oil. The pan should be of appropriate size that the scallops are not overcrowded. We do not recommend non-stick pans for searing.
Carefully sear the scallops on one side for approximately one minute or until a golden brown color starts to creep up the edge of the scallop. Allow scallops to sear thoroughly before turning. After turning, allow the scallop to cook for 30 seconds to 1 minute depending on heat intensity and remove pans from heat.
Scallops should rest in hot pans for a further minute to allow them to cook through with residual heat.
Step Three: Compare!
Scallops should be quickly blotted on an absorbent towel to remove excess oil and placed on two separate clean white plates.
Using an accurate digital scale weigh and compare to starting weights.
You will see that the Flying Flag Fish House Frozen-at-Sea Scallop has very minimal weight loss due to its 'fresh frozen' nature. It's frozen 'pre-rigor' which means it has superior water-binding properties so it binds or holds its own natural moisture preventing it from taking on additional or external moisture.
What you will notice immediately is the consistent and even color distribution the Flying Flag Fish House Frozen-at-Sea Scallop achieves during carmelization. What you do not want to see in a scallop is the moisture weeping out after it is allowed to rest on the plate.
Step Four: Taste the Difference!
If you have never had a truly 'fresh' scallop, you are in for a taste sensation. Remember, these scallops were frozen within 1 hour of being caught. You can taste that freshness!
Your customers are going to love the freshness and you'll appreciate the value!
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