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Post by Ali on Sept 9, 2012 17:49:30 GMT 1
I did scallops today (St Jaques). Ooo I felt brave. Have never cooked them before. Bought them fresh, then sizzled, carmelised beautifully, were delish ! Used this recipe for the sauce (which I only 'drizzled' a tiny bit on) thaifood.about.com/od/thaiseafoodrecipes/r/searedscallops.htmWell worth it, will do that again someday  |
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Post by wibble on Sept 9, 2012 17:53:25 GMT 1
mmmmmmm I like em yet so easy to overcook and I just don't like the latest fashion combination to serve them with black pudding  (even they I also like black pudding)  |
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Post by 4STIX on Sept 9, 2012 18:27:39 GMT 1
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Post by Deleted on Sept 9, 2012 20:07:04 GMT 1
Very interesting, Ali. Some might see the irony in extolling french food, but still choosing to lift the flavour with a thai drizzle....!! Pandj's Tesco Value Curry Sauce would've done the job! I still admire your culinary flair, though. Next time you're over here I'll let you cook for me. |
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Post by <-Rinky-Dink-> on Sept 9, 2012 20:08:24 GMT 1
Well done, Ali ..... glad you enjoyed them!
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Post by littlemouse on Sept 9, 2012 20:27:46 GMT 1
[quote author=annon Some might see the irony in extolling french food, but still choosing to lift the flavour with a thai drizzle....!!)[/quote]
There is no irony in adapting your cooking method to suit yourself,
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Post by lib on Sept 9, 2012 20:39:05 GMT 1
Got me thinking how old are our shells. Asked and we think about 35 years, although we once had 20 we now have 14.
Still prefer the St Jacques. Scallops tossed in flour (salt a little cayenne and curry powder) fried a little in butter and then mushrooms and a bit of onion cooked in the juices and white wine and cognac topped with breadcrumbs, melted butter, and gruyere.
This the one i was shown years ago but there are probably as many versions of St Jaques as there are cooks in france.
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Post by troll on Sept 9, 2012 20:42:43 GMT 1
There is a smokehouse in Grampound, Cornwall that smokes them, oh, so lightly. Absolutely food for the gods!
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Post by tinkerbell on Sept 9, 2012 22:24:58 GMT 1
Well done!Love them and cook/eat them often.Delish!
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Post by Ali on Sept 10, 2012 8:18:17 GMT 1
They're not scary to cook are they. I was amazed. Was convinced I would overcook them so made sure I didnt and we got up this morning without any ill effects  |
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