scallops rule, RULE I say
So yeah seafood, mmmmmmmmmmmmm….. I did some research and they say with scallops go with U10 dry. If they are wet that means they are in a preservative liquid. Ewwwwwww….. The midwest seafood guy said they were U10, dry so I was happy. He said try coating the top and bottom with sugar and fry in oil. That is his favorite way. I might try that sometime, but I was gonna go with salt and pepper in clarified butter.
I added some shredded garlic which burned right away, but it did not seem to mater cuz they were really good. I did not really know how long to cook them, but was warned they can go rubbery so they might of been a little underdone, but they were awesome.
I bacon wrapped some prawns which were sautéed in garlic filled clarified butter, they ruled as well. I ended up peeling the bacon off though. It was too thick and not done enough.
Oohhh, me love scallops!
Comment by West A Dad — May 29, 2008 @ 8:22 pm
Four words: Champagne vanilla butter sauce.
Sooooo freaking good.
Comment by jschwa — May 29, 2008 @ 8:45 pm
A sauce would of been nice. I was winging it though. The next two are getting a bacon wrap for sure.
Comment by beerorkid — May 29, 2008 @ 9:43 pm
OMG! NOOOOO!! BORK DON’T PUT BACON ON A SCALLOP!!! AAHHHH!!!!!!!!!!!!!!! BAD, BORK, BAD BAD!!!
If you watched last week’s TOP CHEF there’s a great lesson about frozen scallops. LOL! There’s also a great lesson about talking down to a chef that’s opened four 5-STAR restaurants.
Comment by jake rhymes with cake — May 30, 2008 @ 12:16 pm
dude bacon makes everything better
I finally saw a top chef. Not too bad.
Comment by beerorkid — May 30, 2008 @ 12:28 pm