Scallops

The adductor muscle of the scallop is a pure concentration of glycogen (stored sugar). This biochemistry makes it perfect for violent caramelization. Seared in a smoking hot pan (ideally with clarified butter), the scallop undergoes an express Maillard reaction in less than 60 seconds per side. The core, pearlescent and warm (around 45°C), retains its almost raw, melting texture. Overcooking tears its protein matrix, separating the fibers into rubbery threads.