This week, Chef Christian Wilki, from both the Cottage and OKO in Westport shows Tina Redwine how to sear fish and scallops.

If you have any questions, please email tredwine@news12.com.

Heat your pan so it's hot.
Season scallops with the citrus salt and pepper.
Do you not use oil to sear scallops because it will break down the protein of the scallop.
Sear the scallops with nothing on the pan.
(Use oil to sear fish because you want the skin of the fish to get crispy.) Turn the scallop when you start to see a " little white roof."
You know the scallop is ready to eat when it feels much tighter, firmer than when it's uncooked. When it's uncooked it feels very loose - almost bouncy. When you press down on a scallop that's cooked there isn't much give.
Serve the scallops on top of blanched spinach.
You can also drizzle with the simple ginger syrup that we demonstrate in the ginger simple syrup segment.
 

Chef Christian Wilki

256 Post Road East 

Westport, CT 06880

(203) 557-3701

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6 Wilton Road,

Westport, CT

(203) 557-8404