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Scallops
Posted by marylew
Re: Scallops December 13, 2018 09:49PM |
Registered: 15 years ago Posts: 405 |
The absolute main thing is don't over cook them. For a party I did them on those tasting spoons, I made two smooth thick puree's one cauliflower and one green pea. I dried the Scallops well, seasoned them with S & P then seared in butter in a hot pan until only just opaque, then put a heaped teaspoon of the puree's on the spoons, I did some in each flavour - it looks nice for presentation too and sit the seared scallop on top. The other way I like them is in a salad I often used to order at Soljans in Kumeu for lunch. Wrap each dried and seasoned scallop in thin streaky bacon, carefully pan fry until the bacon is cooked, (If you use nice thin bacon you don't need to secure it) the scallop will be cooked by then as well, serve tossed through a simple salad of your choice, about 6 per person per salad.
Edited 1 time(s). Last edit at 12/13/2018 10:03PM by Danube.
Edited 1 time(s). Last edit at 12/13/2018 10:03PM by Danube.
Re: Scallops December 14, 2018 10:12AM |
Registered: 9 years ago Posts: 455 |
Hi Marylew - I've made this Neil Perry recipe, and I must say it was pretty darn tasty. I went a bit easy on the capers as I didn't want them to overpower the scallops.
[www.smh.com.au]
[www.smh.com.au]
Re: Scallops December 25, 2018 12:06AM |
Registered: 11 years ago Posts: 110 |
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