Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
A chef friend of mine says that asparagus should just see hot water and it’s done. The same concept of not letting delicate foods cook too long holds true for all scallops, but especially for bay scallops.
As you are cooking any recipe with scallops, make sure that any other accompanying recipes are finished first. After you start cooking, watch the scallops carefully checking for doneness. They will begin to firm up the second that they are hot and when fully cooked they should have a slight rubbery give when pinched. Cooked too long, they will quickly turn into little chewy rubber bullets.