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.
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