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The 2 second plate check that caught a bad scallop before a Friday VIP table
I used to just eyeball scallops on the pass until a Friday in March when a 8 top sent back two plates. The smell was off by the time it hit the table but I never caught it on the line. Now I press the flat of my tongs on each scallop for a count of two before it goes in the pan. If it springs back slow or feels slimy, it goes in the trash even if it looks fine. Caught 4 bad ones out of 30 last Saturday and saved the whole service. It takes maybe 20 seconds per order but it beats a comped entree and a mad customer. Any of you got a quick touch test for fish that actually works?
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barnes.kai8d ago
Honestly 4 out of 30 bad sounds pretty high for a place that's moving enough scallops to have a Friday VIP table. That's a supplier problem or a storage problem, not something you fix with a tong press. Tbh the squeeze test is fine as a backup but if you're tossing that many you should be on the phone with your purveyor, not patting yourself on the back for catching them. Been doing this a while and fresh scallops basically never go off mid-service unless something upstream is already wrong.
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