Scallop Medallions
$18.00/lb. at Market
Cooking
Cut from the shoulder, this cut has a strong flavor and must be cooked rare. Sear on both sides briefly in a hot pan with oil. Put into a preheated 350 oven on a cold pan with a digital read cable thermometer until it reaches 115 degrees. Remove and let rest a full 10 minutes.
Description
Scallop medallions are cut from the shoulder. This is a unique piece of meat that is moderately tender and should be cooked to medium-rare and also has a very interesting and specific flavor profile that is unlike any of the other cuts.
Steak Recipes
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