Say Yum 2005-04-26 - Scallop Fest!
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Tonight we're piecing together our show with a dinner from a couple nights ago and comments on the show before last.
We're not even going to promise show notes this time. If you're missing them please email or comment. Otherwise we may just stop doing them altogether. Enjoy the show...
posted by Devan @ 10:15 PM
3 comments
3 Comments:
hi devan & kris -
you guys never disappoint -
each meal is scrumptous and
fairly easy to pull off -
is it possible to get the recipe
for the scallop fest dishes?
pretty please - we're having a
funny-beach-movie-marathon:
Ten/Bernie/Gidget.
hope you can- Thanks,
cyndy
CY2000607747059@aol.com
Thanks Cyndy!
We hope you guys have fun with the movie
marathon. Here are the recipes we used:
scallop ceviche
In that recipe, I used used 1/4 c of juice from a blood orange, and
1/4 of minute maid "fresh squeezed" pulp free orange juice for the 1/2 c
orange juice used to marinate the scallops. I just couldn't find real
fresh squeezed at the time. Although, the blood orange was a neat
adjustment because it turned the scallops a lovely purple/pinky color.
I only cut our scallops in 1/2 because they were so tiny. Also
because it was just
the 2 of us, I didn't want to make 3 dozen of the assembled scoops. Instead I
did a few, as you can see from the picture, and followed the same
order for the layers as the recipe describes, and assembled them in a
margarita glass and served the scoops on the side. That way you can
assemble/dip your own. I did add a bit of cilantro in between each of
the layers in the glass because we had some extra and love cilantro.
If you are making a bunch of scoops, try and drain as much of the
liquid as you can. I found the chips got a bit soggy after about 15
minutes, but I wasn't super careful about draining the mixture.
Overall, it was yummy! Just be sure to use the
freshest bay scallops you can find.
This is the link I used as an example for the scallop scampi.
Although I made a lot of adjustments as you can see below.
I used about double the amount of parsley since I used fresh parsley
instead of dried. After the scallops had sat in that mixture for
about an hour, I removed them from the liquid and set them
aside. I then cooked up the liquid used to marinade the scallops,
with about 1 T of butter and
added about 1/4 c of chopped yellow onion. I cooked it until the onions
started to get soft.
At that point I added the scallops back to the pan and cooked them
until they were slightly opaque. It's important not to overcook them
or they'll become chewy. Once cooked, I removed them from the pan.
That step was a bit of a pain since they were rather small and hard to
fish out. Then I added the
cornstarch mixture. I'd recommend adding the
cornstarch a little bit at a time, as it got too thick for us when I
added the whole mixture and had to compensate by adding more wine,
lemon juice and butter. Thus it took a bit longer as I had to wait
for the alcohol to cook off. When I was happy with the sauce
thickness and taste, I
added the scallops back to the pan and tossed with fettucine. As you
can see it was rather different than the recipe and a bit more work.
It was good though.
I hope all my notes make sense. When I cook, I always taste things as
I go and adjust the amount of seasonings/ingredients until it tastes
good to me. So sometimes it's hard for me to quanitfy and describe
how I made something. Let me know if you have any questions.
Enjoy :)
Kris
Yum... I love scallops... I love scallops a lot... however... those were not east coast scallops. Those were itty bitty scallops. I'm used to the scallops that you have to cut into four pieces to bring it down to bite-size portions. Wrap those puppies in bacon... mmmmm...yummmmmm.
Ok sorry, that was off the topic a bit, but the scallops looked really good. Sounds like it doesn't take too much effort either, which always works for me.
Did they taste as good as they looked though? Let me know. I'm always in for trying new ways to cook seafood.
By the by... I know that you took some sushi courses at one point. Are you planning on doing a podcast on sushi. I would be really interested in that... If not, that's cool. Don't know if your public would be into it, but it's just a thought.
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