Great Cooking Videos

Simply Ming is made possible by the general support of ocean spray All-Clad and Contessa. Hey Ming Tsai here..I am going to show you the quick and easy way of searing scallops one of my favorite seafoods in the world. Here some beautiful daybed scallops.

First up all check out how firm these are. They are ice cold in the firm and the food has been removed. Its so important to get fresh sea scallops that are not in there brown liquid. Make sure that they are dry…and you can tell they are dry…oh there is a foot right there. Pull that foot off.. you can eat this up but it is poisonous.

This is not poisonous.. its just that its tough…and make sure all the feet are removed. Season them up.. the key of searing scallops is dry scallops from once and not from liquid and another key.. a very hot pan. So season this side first and put them or put them in a this pan and seasoning the other side.. and high enough the pan is hot.

This is pre-heated..when you add oil to hot pan…check this out. See the oil..kind of dances around…that is a hot pan. Right..now you can add some scallops to this.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: cooking for a crowd, healthy cooking, cooking school

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Chinese Cooking