Pan Sauces and burnt Fond

[alanjesq]

Recently, I tried to make a pan sauce in a pan that I had just used to get a Maillard reaction on some scallops. Instinctively knowing that the pan was extremely hot, I tried to deglaze with some wine for flavor and to cool the pan, as well as get some of the brown bits into the sauce. Sadly, the "fond" was part burnt and bittered the sauce. How do you experts accomplish this? Use a new pan? Wait until the Pan cools down? Use a different sauce and forget about the fond??

Unfortunately, the fond was burnt as a result of the procedure to put a nice touch to my scallops after a SV cook.I am clueless????

alanjesq

[therippa]

If the fond was burnt the heat to sear it was too high...you still could have maillard'd it with a lower temp.