I don't like to think of anything as "hard" per se. But some things definitely require more work, time, and attention.
Some scallop info: Always buy dry-pack scallops. Ask to smell them. There should be nothing fishy about the smell. They should smell like fresh shellfish with a sweet note. They come in different sizing, like U16, U10, U8. The number refers to the number of scallops in a pound. For instance U16 means there's 16 scallops in a pound, so they're an ounce a piece. U8 would mean each scallop is 2 ounces, and a U4 would be a 4 oz monster.
As far as cooking, Farm's advice about clarified butter works well. Myself I'd probably start in very very hot rice bran oil and throw a knob of butter halfway through cooking a la my steak method: http://www.rooshvforum.network/thread-17690.html
I prefer not to brine scallops since they already have some natural salt and sugar. I add just a touch more kosher salt on the surface and get a nice hard sear. Scallops should absolutely be served medium rare. You'll know by touching. Feel the raw scallop and when it starts to firm up in the pan pull it off and let it rest for a minute.
Scallops are incredibly versatile, serve them with:
sauteed mushrooms
beurre blanc
corn succotash
Romesco sauce
with some marcona almonds shaved over the top
Beef Wellington is just a matter of having the right components on hand. I say, if you're not going all out, don't bother. You'll need a sheet of very good quality puff pastry, a great filet of beef, some mushrooms, preferably wild, preferably some black truffles and foie gras, and to finish a top notch red wine sauce. Chances are you don't have that stuff on hand...and if you could get this stuff a proper wellington would wind up costing you about 80 bucks per portion. If you see it in a restaurant it's usually a cheap knockoff.
Some scallop info: Always buy dry-pack scallops. Ask to smell them. There should be nothing fishy about the smell. They should smell like fresh shellfish with a sweet note. They come in different sizing, like U16, U10, U8. The number refers to the number of scallops in a pound. For instance U16 means there's 16 scallops in a pound, so they're an ounce a piece. U8 would mean each scallop is 2 ounces, and a U4 would be a 4 oz monster.
As far as cooking, Farm's advice about clarified butter works well. Myself I'd probably start in very very hot rice bran oil and throw a knob of butter halfway through cooking a la my steak method: http://www.rooshvforum.network/thread-17690.html
I prefer not to brine scallops since they already have some natural salt and sugar. I add just a touch more kosher salt on the surface and get a nice hard sear. Scallops should absolutely be served medium rare. You'll know by touching. Feel the raw scallop and when it starts to firm up in the pan pull it off and let it rest for a minute.
Scallops are incredibly versatile, serve them with:
sauteed mushrooms
beurre blanc
corn succotash
Romesco sauce
with some marcona almonds shaved over the top
Beef Wellington is just a matter of having the right components on hand. I say, if you're not going all out, don't bother. You'll need a sheet of very good quality puff pastry, a great filet of beef, some mushrooms, preferably wild, preferably some black truffles and foie gras, and to finish a top notch red wine sauce. Chances are you don't have that stuff on hand...and if you could get this stuff a proper wellington would wind up costing you about 80 bucks per portion. If you see it in a restaurant it's usually a cheap knockoff.