Cooking Scallops - Salting the pan ?

[Paul Bacino]

I had some nice sea scallops last night, sorry no pic's.

I was usually in the camp of really hot cast iron skillet, add cooking oil, what you prefer . Grapeseed, Clarified butter, Evoo what ever.

So last night , I got the cast iron skillet hot, dried my scallop or they had been air drying, but this time.. I salted the pan first then threw the scallops in dry, cooked 2-3 mins. added a bit of oil now flipped, then added a nob of butter, to finish about 1 min toss to coat, then add pepper if you wish.

I got a real nice color on them and was very tasty and easy

I remember growing up and my mom used to cook our steaks that way, salting the pan. Weird ?

[ambra]

They do this on the cooking shows in Italy. (For steaks.)

I've nevr tried it though. Were the steaks growing up good?

[Paul Bacino]

Ambra,

WE had our own Italian grocery and butcher business.. SO..

Paul

[ambra]

What kind of salt did you use? They use "sale grosso" here.

[gfweb]

I do this for steaks and scallops but not fish. I like the browning, but I'm not sure it works any better than oil. It does let you get the pan smoking hot...without the smoke.

[Paul Bacino]

I used Diamond Crystal Kosher..

I have a number of different salts.. that gives me an idea of trying a smoked salt!! Thank Ambra

Paul

Edited September 11, 2011 by Paul Bacino (log)

[thayes1c]

How much salt do you put in the pan?

[Paul Bacino]

Its a visual thing on salting the pan...I'd say on a 12" cast iron pan.. I'm thinking 1/8-1/4 t spoon with a full pan of scallops. Maybe

It will be the same amount you would top season you protein, , cuz by the time you add the butter ( un salted btw ) it will all be incorporated.. in the finished scallops..

Edited September 11, 2011 by Paul Bacino (log)