After cooking scallops in oil in non-stick pan, I cleaned up and there was a white hard substance left stuck to the pan. It felt like plastic. These scallops were fresh caught one day before using, right from the boat. Also, when beginning to cook they had blue around the outer edge. Suggestions? We are wondering if there is a problem here!
Comments in this blog comment could offer a clue to the blue color. The most relevant part says:
The blue color in the liquid is due to a change in the natural chemical composition of the scallop meat during spawning.
That doesn't explain the hard white stuff, but maybe it'll put you on the right track. If there's a state or university agricultural extension near you, they might be able to shed some more light on the mystery.
This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooked scallops. I got the pan up to a reasonable temperature and put the scallops in, and as they were cooking, TONS of water came out of the scallops and filled the pan. I poured it out, continued cooking, and more water came out. Several iterations later, I thought they were done, but they were still very raw inside, so we ended up tossing the batch (it definitely wasn't sushi grade). Where did all the liquid come from
Whenever I cook scallops, they tend to shrink up quickly and burn on the outside. Even though I leave them in the pan for several minutes at a time, despite the shriveling and burning, they always end up raw in the middle. The insides are cold, fishy tasting, and, to be honest, pretty nauseating. What am I doing wrong? I usually saute them in a little oil on high heat, flipping them every so often when the side touching the pan starts to brown and stick. Scallops are my favorite food; please help! Thanks! Alyssa
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