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Scallop prep shortcut that cut my Friday rush in half
I run the line at a small spot in Portland and every Friday we'd get slammed with scallop specials, so I tried dry brining them on paper towels for 10 minutes instead of the usual pat-dry-and-pray method. The sear came out way more even, no stuck-to-the-pan mess, and I cleared way faster during the 6pm wave. Anyone else try something like this for proteins that always give you grief on the flat top?
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jesse_nguyen29d ago
The "pat-dry-and-pray" method is real. How much salt are you using for that 10 minute brine, or is it more of a light sprinkle?
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