Floured scallops?

QSis

QSis

Grill Master
Staff member
NCT Patron
I just watched Sara Moulton toss her dry sea scallops in flour, then shake them in a sieve to get rid of the excess flour. Then sauteed them in a little oil. She said that the flour dries up any moisture on the outside and the crust protects the moist meat on the inside. https://saramoulton.com/2011/11/sea...er-lettuce-salad-with-grapefruit-vinaigrette/

Sounded good, but her sear didn't look anywhere near as good as mine.
I looked up a couple of other floured scallop recipes and see that other people lightly dust both sides. Think I'll try it.

Do any of you flour your sea scallops before searing them?

Lee
 
I’ve tried flouring scallops before searing and it really helps get a nice crust. I just do a light dusting on both sides to avoid overpowering the flavor. I also make sure they’re dry before flouring so the crust sticks better.
 
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