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Good morning gentlemen. I am currently devising my cookery strategy for next week and have opted to continue my resolution for 2019 to try new ingredients each month, as having a rib-eye steak every night is quite boring after a while.
This coming month my ingredients are to be -Protein: Scallops -Vegetable/Herb: Kaffir Leaves
I would appreciate any suggestions (not necessarily using both at the same time) based on your Waitrose (or better) shopping adventures.
Note: I realise I could google recipes, though testimonials of people you sort-of know are better as you can mock bad ideas, or rather feedback good ones. (I am already cooking Rendang with the Kaffir following a recipe I learnt from L.B.Fest - Mad love, represent woop woop)
The only thing one really needs to know about scallops is you must pan fry them quickly and not over-cook them. anything more than a minute or so on both sides is too much.
In the spirit of reconciliation and happiness at the end of the Banter Era (RIP) and as a result of promotion I have cleared out my ignore list. Look forwards to reading your posts!
Well with scallops, the easiest thing to do is to pan-fry them.
obviously the basics, pan nice and hot, plenty of butter in the pan, sear , ensuring the butter melts in - taking care not to burn and flipping both sides.
you can do them with rice. although i prefer a bed of salad. I suppose you could bring in your kaffir leaves there, as the lime taste will be contra to the scallop . so heres a thought, maybe put some garlic in with the scallops, perhaps a bit of lemon/lime in there, and set them off on the leaves?
Cookery Corner: Patricians or better only on 09:25 - Mar 28 by chicoazul
The only thing one really needs to know about scallops is you must pan fry them quickly and not over-cook them. anything more than a minute or so on both sides is too much.
Absolute rubbish. Moderate pan, about 10 minutes each side.
footers KC - Prosecution Barrister - Friend to all
Cookery Corner: Patricians or better only on 09:57 - Mar 28 by Guthrum
On a skewer? Probably make them too dry and rubbery.
Ever tried XO Sauce? Made with dried scallops, but rather hot.
your probably right, might make them a bit chewy.
no i havent tried that stuff actually... i gotta be a bit careful as i dont want my stomach to explode (having 0 gall bladder means food can be tricky on occasions) - that said ive been doign a lot of the peri peri -style marinades on chicken recently - thats been quite good.
For normal ones (king) then as everyone has said best not to go against the known combos. Pea puree, pan fried scallops and crispy parma ham is always a winner.
If you get queen scallops (much smaller) then quickly fry them and then stir them into either pasta (something like orecchiette) or a pea puree risotto and some asparagus.
Black pudding also goes rather well.
Kaffir leaves are mainly used to infuse other dishes rather than be a dish themselves. Great for things like curries or soups.
SB
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Cookery Corner: Patricians or better only on 10:17 - Mar 28 with 1537 views
Cookery Corner: Patricians or better only on 10:13 - Mar 28 by StokieBlue
Depends on the scallops.
For normal ones (king) then as everyone has said best not to go against the known combos. Pea puree, pan fried scallops and crispy parma ham is always a winner.
If you get queen scallops (much smaller) then quickly fry them and then stir them into either pasta (something like orecchiette) or a pea puree risotto and some asparagus.
Black pudding also goes rather well.
Kaffir leaves are mainly used to infuse other dishes rather than be a dish themselves. Great for things like curries or soups.
SB
I will probably do Parma ham scallops with pea puree in honesty. Would making it Pea/Mint puree jeopardise the flavour? Im not 100% sure how 'zen' that balance would be
Cookery Corner: Patricians or better only on 10:17 - Mar 28 by wkj
I will probably do Parma ham scallops with pea puree in honesty. Would making it Pea/Mint puree jeopardise the flavour? Im not 100% sure how 'zen' that balance would be
I wouldn't bother with mint with scallops and parma ham (tear it into pieces and crisp it up in the pan). Maybe some garlic through the puree would be nice though.
SB
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Cookery Corner: Patricians or better only on 10:44 - Mar 28 with 1504 views
Cookery Corner: Patricians or better only on 10:18 - Mar 28 by StokieBlue
I wouldn't bother with mint with scallops and parma ham (tear it into pieces and crisp it up in the pan). Maybe some garlic through the puree would be nice though.
SB
I think I will try the garlic, one of the few things i enjoyed from my time in KS was a garlic coleslaw, I was surprised how good it goes with cold sides to be honest.
Scallops, fried in butter and crushed garlic, Black pudding, lightly fried in same pan. Beetroot, peeled, sliced and diced in same pan. You will love it.
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Cookery Corner: Patricians or better only on 10:52 - Mar 28 with 1492 views
Cookery Corner: Patricians or better only on 10:47 - Mar 28 by Pecker
Scallops, fried in butter and crushed garlic, Black pudding, lightly fried in same pan. Beetroot, peeled, sliced and diced in same pan. You will love it.
You lost me at the Beetroot part, otherwise it seems serviceable
Cookery Corner: Patricians or better only on 09:34 - Mar 28 by footers
Absolute rubbish. Moderate pan, about 10 minutes each side.
Mmmmmm, chewy!
In the spirit of reconciliation and happiness at the end of the Banter Era (RIP) and as a result of promotion I have cleared out my ignore list. Look forwards to reading your posts!
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