Scallop cooking woes during peak service

My sous chef can't get the scallops right when we're slammed. They end up rubbery and lose that nice crust. What's your go-to method for teaching perfect sear under pressure?

3 comments

3 Comments

the_jessica3d ago

Ugh, this hits home! I see this everywhere where pressure makes people skip simple steps, like how I ruin eggs when I'm in a hurry. For scallops, they gotta be bone dry and that pan needs to stay empty and hot before they go in. Maybe try having one pan just for scallops when it gets crazy?

craig.taylor2d ago

At the local grill, they cook scallops right beside burgers and still get them crispy. I get the theory, but in a real rush, who has time for a dedicated pan? My cousin sears them in a crowded skillet and they taste great. Maybe we overthink this stuff. Food doesn't need to be perfect every time.

rowan_carr2d ago

Yeah, rushing ruins everything from cooking to simple chores.