Scallops In Cheese Fondue: A Culinary Adventure

Scallops are a popular seafood choice, known for their mildly sweet flavour and the caramelised crust they develop when cooked. They are also incredibly versatile and can be prepared in a variety of ways, including searing, sautéing, and even cooking in fondue. Fondue is a fun and interactive way to enjoy food, and it is often associated with social gatherings and special occasions. Combining scallops and fondue creates a unique and indulgent dining experience, offering a combination of flavours and textures that is sure to impress.

Scallop and shrimp fondue

Ingredients

• 8 ounces medium-to-large raw shrimp, peeled and deveined
• 6 ounces sea scallops
• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons grated peeled fresh ginger
• 1 cup dry white wine, such as Sauvignon Blanc
• Lemon wedges and cilantro sprigs for garnish
• Sour Cream-Dill Sauce
• Thousand Island Sauce
• Tomato Cocktail Sauce

Method

Lightly salt the seafood and chill in the refrigerator until you're ready to cook.

In a medium saucepan over medium heat, heat the olive oil and sauté the shallots, garlic, and ginger until soft, about 5 minutes. Add the wine, water, and salt and bring to a boil.

Transfer to a fondue pot and bring the broth to a simmer. Skewer the seafood on fondue forks and cook until just no longer opaque, about 2 minutes.

Arrange the seafood on a platter and garnish with the lemon wedges and cilantro sprigs. Dip into the sauces.

Tips

This fondue makes a beautiful presentation for New Year’s Eve or any gala occasion. To complete the festive menu, consider a salad of endive and field greens with pink grapefruit, avocado, and pomegranate seeds.

Alternative Recipe

For a blackened shrimp and scallop fondue, fold the seafood into a white wine cream sauce, then top with melty cheese. Serve with crusty sourdough bread for dipping.

Scallops with saffron-leek fondue

The dish consists of sautéed scallops and leeks in a rich, golden, saffron-infused cream sauce. Here is a recipe for how to make it:

Ingredients:

• 1 1/2 pounds/680 grams sea or bay scallops, fresh or frozen
• 3 tablespoons/45 grams unsalted butter
• 2 cups/180 grams cleaned and trimmed leeks, taken from the white part and 2 inches/5 cm of the light green tops, thinly sliced into 2-inch-/5-cm-long strips
• Salt and freshly ground pepper to taste
• 3/4 cup/180 mL heavy cream
• 1/2 teaspoon/0.4 grams saffron threads
• 1/4 cup/12 grams finely chopped chives for garnish

Instructions:

• Rinse the scallops under running water to remove any sand if using fresh scallops, or thaw them if using frozen scallops. Drain the water from the scallops over a colander or strainer. Slice the scallops in half crosswise if using sea scallops, or leave them whole if using bay scallops.
• Melt 1 teaspoon/5 grams of butter in a saucepan over medium heat. Add the sliced leeks and season with salt. Cook and stir continuously for about 5 minutes, or until the leeks have completely wilted. Set aside and keep warm.
• In another saucepan, whisk together the cream, 1 teaspoon/5 grams butter, salt, and pepper over medium heat and bring to a slow boil. Sprinkle in the saffron and adjust the seasoning to taste. Do not use a wire whisk once the saffron is added. Remove the saffron cream sauce from the heat and set it aside, keeping it warm.
• Pat the scallops dry with paper towels. Season the scallops lightly with salt and pepper. If using frozen scallops, omit the salt.
• Melt the remaining butter in a non-stick skillet or sauté pan over high heat. Sauté the scallops for about 1 1/2 minutes on each side, until lightly browned. Be careful not to overcook the scallops, as their flesh will become tough and chewy.
• To serve, spoon the leeks into a round or oval shape in the middle of a serving platter. Pour the saffron cream sauce around the leeks and arrange the scallops on top. Garnish with chopped chives.

This dish can be served as a main course and is perfect for a special occasion or dinner party. It is sure to impress your guests with its unique and elegant flavour combination.

How to get the perfect sear on scallops

Scallops are a delicious and simple seafood dish that can be cooked to perfection in just a few minutes. Here are some tips to help you achieve the perfect sear:

Choose the Right Scallops

When buying scallops, look for "dry" scallops, which haven't been treated with any chemical additives or solutions. Dry scallops will give you a better sear than "wet" scallops, which have been soaked in a preservative phosphate solution and tend to absorb more water, affecting their ability to brown well.

Prepare the Scallops

Before cooking, pat the scallops dry with a paper towel to remove any excess moisture. This step is important because moisture can prevent a good sear. You can also sprinkle the scallops with sea salt and black pepper to season them before searing.

Use the Right Pan

A cast-iron skillet is ideal for searing scallops because it retains heat well and preheats nicely. Heat the skillet until it's very hot before adding the scallops.

Add Oil and Butter

Use a high smoke point oil, such as avocado oil or ghee, in your pan. Drop in the scallops, making sure to give them enough space so they're not steaming each other. Add a small pat of butter to the pan while the second side of the scallops cooks to add flavour.

Sear the Scallops

Sear the scallops for about 2 minutes on the first side without moving or touching them. Then, flip them over and cook for another 1-2 minutes on the second side. Be careful not to overcook the scallops, as this will make them tough and chewy.

Serve Immediately

Remove the scallops from the pan and serve immediately. Scallops will continue to cook if left in the hot pan, so transfer them to a serving dish to prevent overcooking.

What type of scallops to buy

When buying scallops, you will most likely come across two common varieties: bay scallops and sea scallops. The main differences between the two are their size, flavour, texture, and cost.

Bay scallops are significantly smaller than sea scallops. They are sweeter and more tender, but also more delicate, and not suitable for pan-searing as they will quickly turn tough. They are less expensive than sea scallops and are only found on the East Coast in bays and harbors. A pound of bay scallops will generally include anywhere from 60 to 100 scallops, but can be as many as 120. They are also known as Cape scallops, Nantucket scallops, China scallops, calico scallops, and queen scallops.

Sea scallops, on the other hand, are much larger, with a range of 10 to 40 per pound or even fewer (U/15 or U/10). They can be pan-seared, grilled, roasted, or pan-fried, and are what you typically get when ordering seared scallops in a restaurant. They are firmer and brinier than bay scallops. Sea scallops are more expensive and are typically farmed raised, although they can also be harvested by scuba divers ("diver scallops"), which is a more sustainable and eco-friendly practice.

When buying scallops, it is important to consider their quality and how they have been packaged. "Wet-pack" scallops are treated with a sodium-based brine, which increases their water retention and extends their shelf life. However, this affects their flavour and makes them more difficult to cook properly, as they release added liquid when cooked. "Dry-pack" scallops, on the other hand, are untreated and considered a premium product, preferred by chefs and home cooks. They are more expensive but will give you a better sear when cooked.

How long scallops keep in the fridge

Scallops are a popular seafood choice for many dishes, including fondues. When preparing scallops, it is important to follow safe food handling practices to prevent foodborne illnesses. Here is some information on how long scallops can be stored in the fridge:

Scallops are highly perishable, so it is essential to store them properly and consume them within a few days of purchase. The ideal storage time for fresh scallops in the refrigerator is no more than two days. They should be kept in the refrigerator until ready to use and not stored in water. If you don't plan to cook them within this timeframe, it is best to freeze them to extend their shelf life.

Storing Fresh Scallops:

To ensure the freshness of scallops, follow these storage guidelines:

• Keep them in the refrigerator: Store scallops in the coldest part of your refrigerator to maintain their quality. Place them in a container that allows airflow, like a soft zip-up cooler bag, or wrap them in paper towels and place them in a perforated bag.
• Avoid storing in water: Do not soak scallops in water during storage as it can affect their texture and quality.
• Maintain temperature: Keep the refrigerator temperature below 40°F (4°C) to ensure the scallops remain safe and fresh.
• Use within two days: Fresh scallops are best cooked and consumed within one day. However, they can be safely stored in the refrigerator for up to two days. If you cannot use them within this time frame, it is best to freeze them.
• Freeze for extended storage: If you don't plan to use the scallops within two days, freeze them as soon as possible. Scallops freeze well and can be stored in the freezer for up to three months. To freeze, wrap them tightly in plastic, removing as much air as possible, and place them in the coldest part of your freezer.

Handling and Preparing Scallops:

When handling and preparing scallops, follow these tips to ensure food safety:

• Keep them cold: Scallops are perishable, so it is essential to keep them chilled at all times. If you purchase scallops from a market, ask for ice to keep them cold during transport.
• Rinse and dry: Before cooking, rinse scallops under running water to remove any sand or impurities. Then, pat them dry with paper towels to remove excess moisture.
• Avoid overcooking: When cooking scallops, be careful not to overcook them, as this can make their flesh tough and chewy. Depending on their size, scallops usually cook quickly, requiring only a few minutes on each side.
• Prevent cross-contamination: Use separate utensils and platters for raw and cooked scallops to avoid cross-contamination. Clean and dry utensils and surfaces that have come into contact with raw scallops before using them for cooked scallops or other foods.

By following these guidelines, you can ensure that your scallops remain fresh and safe to consume. Remember to practice good food safety habits and enjoy your scallops while they are at their freshest!

Frequently asked questions