Tips and tricks on grilled scallops with the thermomix

15 tips and tricks about the thermomix recipe

• Use fresh and high-quality scallops to ensure a delicate and succulent flavor in your dish.
• Make sure your scallops are dry before cooking by patting them with paper towels to prevent them from releasing too much water during cooking.
• Preheat your pan or griddle well before cooking the scallops to achieve a beautiful golden color on the outside while keeping them tender on the inside.
• Do not overcook your scallops, as this can make them rubbery and less flavorful. They are ready when their texture is slightly firm but still juicy.
• Add some minced garlic in the Thermomix when cooking the scallops to add a subtle aromatic touch to your dish.
• For more flavor, you can add some fresh herbs like parsley, basil, or even finely chopped tarragon during the preparation of the scallops in the Thermomix.
• If you want to add mushrooms to the recipe, sauté them separately before incorporating them into the scallops to prevent them from releasing too much water.
• Use thick and rich cream to obtain a creamy and flavorful sauce when mixing in the Thermomix.
• Add a little dry white wine or lemon juice to your sauce when mixing in the Thermomix to add a touch of acidity that will enhance the flavors of the scallops.
• For a golden and crispy gratin on top, generously sprinkle grated cheese (parmesan, gruyere) on your scallops before baking.
• Let your dish rest for a few minutes after removing it from the oven so that the sauce thickens slightly and blends even better with the scallops.
• Serve your gratin scallops with a dry white wine like Chablis or Sancerre to harmoniously complement the delicate flavors of the seafood.
• Feel free to add a small amount of melted butter on each scallop before baking to make them even more indulgent and enhance their subtle taste.
• Serve your gratin scallops with a slice of toasted bread or croutons to add a crispy touch to your dish.
• For an elegant presentation, garnish with a few sprigs of fresh parsley on top of the gratin before serving to add a touch of color and freshness.