Daily Kitchen Note
Supermarket scallops are often treated with a chemical solution that causes them to retain excess water, making it nearly impossible to achieve a proper sear. Soaking them in a quick brine of salt and lemon juice helps draw out this moisture and neutralizes off-flavors, ensuring a beautiful golden crust.
How to Brine before searing
- Mix 1 quart of cold water, 1/4 cup of lemon juice, and 2 tablespoons of salt in a bowl.
- Submerge the scallops in the solution and let them soak for 30 minutes.
- Remove the scallops from the brine and place them on a clean dish towel or paper towels.
- Gently press another towel on top to thoroughly blot away all excess moisture before searing.
Why it works
The salt and lemon juice brine helps extract the excess water and chemical preservatives from wet scallops, allowing them to sear properly instead of steaming in their own juices.
