Why do scallops have so many eyes?

Chef's answer
Scallops are highly sensitive to shadows, vibrations, water movement, and chemical stimuli. All possess a series of 100 blue eyes, embedded on the edge of the mantle of their upper and lower valves that can distinguish between light and darkness. They serve as a vital defense mechanism for avoiding predators..
Frequently asked Questions 🎓
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The scallops will be cooked with a slightly rare-medium rare center at this point. You can continue to cook for 2 min if you prefer them to be closer to medium (We prefer them closer to rare). Serve immediately with some lemon wedges to add a touch of citrus and sprinkle with finishing salt to taste.
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Instructions
  • Take the scallops, thawed if frozen, and place them on a paper towel. ...
  • Heat a cast iron skillet or non-stick pan over a high heat.
  • Once the pan is very hot, add the oil.
  • Place each scallop carefully into the oil and cook untouched for 2 minutes.
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    And lean muscle requires quick cooking. An overcooked scallop has a very chewy texture. That's because the proteins have cooked to the point that they squeeze out all the moisture. And there is no extra fat present in a scallop to help to mask the fact that they are overcooked.
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    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..
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    Pat scallops dry with paper towels. Season generously with Kosher salt and freshly ground black pepper. Place on a plate.
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    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..
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    Cast iron pansCast iron pans are my favorite for searing because they retain heat so well and preheat nicely. Drop in your scallops, and make sure to give them enough space in the pan so they're not steaming each other.
    A few more cooking questions 📍

    Why is turkey bacon better than pork bacon?

    Because turkey is leaner than pork belly, turkey bacon contains fewer calories and less fat than pork bacon. Both products come from animal proteins, so they're relatively good sources of B vitamins and minerals like zinc, selenium and phosphorus.

    What goes with pumpkin soup for dinner?

    Pumpkin soup can be served warm or cold, but the smooth, strong flavor works best with other fall staples like butternut squash, apples and turkey. You can also try sprinkling the top of your soup with roasted pumpkin seeds or mix some up in a delicious salad wrap..

    Does amaranth taste like rice?

    Taste-wise, amaranth has the characteristic nutty, earthy flavor of most whole grains, with the most similar comparison being brown rice or wheat berries..

    Are male or female crabs better?

    Which Blue Crab tastes better: female or male? Many believe that the female cras meat boasts denser, sweeter flavor, but agree that the amount of meat differs. Point-to-point comparison weighs the male crab at heavier, but flakier meat..

    What animal do lamb chops come from?

    domestic sheepFresh Lamb Chops | Marinate Lamb Chops A lamb is a domestic sheep under one year of age. Lamb meat is very tender, due to the young age of the animal, and it has a very distinctive flavor which lacks the gaminess of meat from older sheep.

    Does boiling sausage remove salt?

    High sodium foods are not a good idea for anyone who has high blood pressure. Here is a way that fixes that. ... I discovered by boiling the sausages and pouring off the water and boiling in new water if necessary, really reduces the saltiness in processed sausages, which are notoriously high in sodium..

    What is crab butter?

    The "crab butter" you refer to is the yellow-white-greenish substance that is revealed after the large shell has been removed. This is actually a digestive gland known as the hepatopancreas, an equivalent to our liver and pancreas. ... For this reason it is best to bypass the "crab butter" and eat only the meat.

    Why did my roast turn out tough?

    If it's not cooked correctly, that same cut of meat can be distressingly tough, chewy or dry. A failed pot roast can result from undercooking, overcooking or choosing the wrong cut of meat, so before you can fix it you'll need to decide where you've gone wrong..

    Which is better king crab legs or snow crab legs?

    Snow Crab Legs are easier to handle than King Crab Legs.

    How do you freeze and reheat meatloaf?

    Freezing Meatloaf For anything longer than two days, you will want to place the meatloaf in the freezer until ready to use. Mix the ingredients and form the loaf, then wrap it very well with plastic wrap and place it in an airtight freezer bag. Raw meatloaf should last up to six months in the freezer.

    Do you put pasta in cold or boiling water?

    Boiling the water first is the best way to get firm, al dente pasta, according to Patel. "Alternatively, cooking pasta in boiling salted water allows the water to slowly absorb into the pasta," she said. "The proteins and starch have little time to interact, giving you a perfect al dente noodle.

    Can I put live crabs in the fridge?

    You'll want to cook live ones the day you buy them. For the brief time that you're going to store them, put them in an open container lined with wet newspaper, in the fridge or a cooler. ... It'll keep for up to a week after opening, as long as it's stays cold in your fridge, Stavis says.
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