Discussion
I love them in garlic butter but rarely get the chance to eat them as the OH hates fish.
Add butter and a little olive oil in a pan, add chopped garlic and chili. cook the garlic and chili until it is just changing colour, throw in the scallops and cook for a minute on each side
Serv them up and put some chopped chives on top.
God I'm hungry now.
Add butter and a little olive oil in a pan, add chopped garlic and chili. cook the garlic and chili until it is just changing colour, throw in the scallops and cook for a minute on each side
Serv them up and put some chopped chives on top.
God I'm hungry now.
This is only reccommended if they are very fresh.
Slice each scallop in half and then half again so you have 4 'discs'.
Eat with wasabi and a good quality soy sauce
OR
Cut as above and arrange so the discs are slightly overlapping. Drizzle with a good quality, mild olive oil and lemon juice.
Seared with black pudding is lovely but chorizo makes a very good substitute.
Generously slice the chorizo and fry in a dry pan until chrispy but not blackened. Remove with a slotted spoon and drain on kitchen paper but leave the oil which has come from the chorizo in the pan.
Add some finely chopped fennel reserving the fennel herb for the end. Fry over a medium heat until the fennel is softening. Remove and add a quartered red onion (you might need to add a little oil if the fennal has soaked up all of the fat) and fry over a gently heat until translucent.
Add the fennel and turn up the heat to its highest setting. Add a healthy dose of wine (not forgetting one for the cook
) and reduce. Once reduced, add a half pint of fish stock and reduce until a little liquid is left. Take off the heat and stir in the chorizo. Keep warm.
Heat a separtate pan over a high heat until gently smoking. Add a little oil and then the scallops in a clockwise formation. Once you have got back to the 12 o'clock postition (i.e. the first scallop that was placed in the pan) turn the scallops. You are looking for a nice caramelised surface with a transleucent centre.
Arrange the fennel mixture in the centre of he plate and top with two or three scallops.
BEWARE OF THE SEASONING. CHORIZO CONTAINS QUITE A BIT OF SALT AND DUE TO THE PAPRIKA YOU SHOULD NOT NEED TO ADD PEPPER.
Enjoy
Slice each scallop in half and then half again so you have 4 'discs'.
Eat with wasabi and a good quality soy sauce
OR
Cut as above and arrange so the discs are slightly overlapping. Drizzle with a good quality, mild olive oil and lemon juice.
Seared with black pudding is lovely but chorizo makes a very good substitute.
Generously slice the chorizo and fry in a dry pan until chrispy but not blackened. Remove with a slotted spoon and drain on kitchen paper but leave the oil which has come from the chorizo in the pan.
Add some finely chopped fennel reserving the fennel herb for the end. Fry over a medium heat until the fennel is softening. Remove and add a quartered red onion (you might need to add a little oil if the fennal has soaked up all of the fat) and fry over a gently heat until translucent.
Add the fennel and turn up the heat to its highest setting. Add a healthy dose of wine (not forgetting one for the cook
) and reduce. Once reduced, add a half pint of fish stock and reduce until a little liquid is left. Take off the heat and stir in the chorizo. Keep warm.Heat a separtate pan over a high heat until gently smoking. Add a little oil and then the scallops in a clockwise formation. Once you have got back to the 12 o'clock postition (i.e. the first scallop that was placed in the pan) turn the scallops. You are looking for a nice caramelised surface with a transleucent centre.
Arrange the fennel mixture in the centre of he plate and top with two or three scallops.
BEWARE OF THE SEASONING. CHORIZO CONTAINS QUITE A BIT OF SALT AND DUE TO THE PAPRIKA YOU SHOULD NOT NEED TO ADD PEPPER.
Enjoy
krallicious said:
This is only reccommended if they are very fresh.
Slice each scallop in half and then half again so you have 4 'discs'.
Eat with wasabi and a good quality soy sauce
OR
Cut as above and arrange so the discs are slightly overlapping. Drizzle with a good quality, mild olive oil and lemon juice.
Seared with black pudding is lovely but chorizo makes a very good substitute.
Generously slice the chorizo and fry in a dry pan until chrispy but not blackened. Remove with a slotted spoon and drain on kitchen paper but leave the oil which has come from the chorizo in the pan.
Add some finely chopped fennel reserving the fennel herb for the end. Fry over a medium heat until the fennel is softening. Remove and add a quartered red onion (you might need to add a little oil if the fennal has soaked up all of the fat) and fry over a gently heat until translucent.
Add the fennel and turn up the heat to its highest setting. Add a healthy dose of wine (not forgetting one for the cook) and reduce. Once reduced, add a half pint of fish stock and reduce until a little liquid is left. Take off the heat and stir in the chorizo. Keep warm.
Heat a separtate pan over a high heat until gently smoking. Add a little oil and then the scallops in a clockwise formation. Once you have got back to the 12 o'clock postition (i.e. the first scallop that was placed in the pan) turn the scallops. You are looking for a nice caramelised surface with a transleucent centre.
Arrange the fennel mixture in the centre of he plate and top with two or three scallops.
BEWARE OF THE SEASONING. CHORIZO CONTAINS QUITE A BIT OF SALT AND DUE TO THE PAPRIKA YOU SHOULD NOT NEED TO ADD PEPPER.
Enjoy
mmmm, might have a winner their!Slice each scallop in half and then half again so you have 4 'discs'.
Eat with wasabi and a good quality soy sauce
OR
Cut as above and arrange so the discs are slightly overlapping. Drizzle with a good quality, mild olive oil and lemon juice.
Seared with black pudding is lovely but chorizo makes a very good substitute.
Generously slice the chorizo and fry in a dry pan until chrispy but not blackened. Remove with a slotted spoon and drain on kitchen paper but leave the oil which has come from the chorizo in the pan.
Add some finely chopped fennel reserving the fennel herb for the end. Fry over a medium heat until the fennel is softening. Remove and add a quartered red onion (you might need to add a little oil if the fennal has soaked up all of the fat) and fry over a gently heat until translucent.
Add the fennel and turn up the heat to its highest setting. Add a healthy dose of wine (not forgetting one for the cook
) and reduce. Once reduced, add a half pint of fish stock and reduce until a little liquid is left. Take off the heat and stir in the chorizo. Keep warm.Heat a separtate pan over a high heat until gently smoking. Add a little oil and then the scallops in a clockwise formation. Once you have got back to the 12 o'clock postition (i.e. the first scallop that was placed in the pan) turn the scallops. You are looking for a nice caramelised surface with a transleucent centre.
Arrange the fennel mixture in the centre of he plate and top with two or three scallops.
BEWARE OF THE SEASONING. CHORIZO CONTAINS QUITE A BIT OF SALT AND DUE TO THE PAPRIKA YOU SHOULD NOT NEED TO ADD PEPPER.
Enjoy
Really fresh scallops do not need p!ssing around with, least of all too much cooking (IMVHO).
Try:
Remove the scallop coral
Slice the white muscle very, very thinly
Layer all the scallop slices on a large plate in one layer (3 - 4 scallops per person for a starter)
Very finely chop half of one green chili and half of one red
Squeeze the juice of one fresh lime over the scallop slices (the acid in the lime will "cook" the scallop slices) and scatter the chilli pieces
Chill for about half an hour
Eat
Try:
Remove the scallop coral
Slice the white muscle very, very thinly
Layer all the scallop slices on a large plate in one layer (3 - 4 scallops per person for a starter)
Very finely chop half of one green chili and half of one red
Squeeze the juice of one fresh lime over the scallop slices (the acid in the lime will "cook" the scallop slices) and scatter the chilli pieces
Chill for about half an hour
Eat
escargot said:
It's about balance. I personally think Chorizo can overpower scallops too. However, done in the right quantity (ie, more scallops than chorizo/black pudding), it can be bloody tasty.
Very true but the same can be said of any two distinctive tasting ingredients. If I had the choice I would choose one of the first two options I suggested but it is very hard (unless you live right by the coast or are willing to pay a small fortune in London) to found good quality, fresh scallops. I just think both are far too much for a scallop. Bacon is as far as I would go on the meat front to match the scallop where the salt in the bacon improves the taste of the scallop.
I once experimented with a black pudding and smoked salmon omelette and it was fantastic because the smoked salmon had enough punch to co-exist with the blackpudding.
Regards
Andy
I once experimented with a black pudding and smoked salmon omelette and it was fantastic because the smoked salmon had enough punch to co-exist with the blackpudding.
Regards
Andy
Burgmeister said:
krallicious said:
Burgmeister said:
This thread sounds all too similar to the Great British Menu series on BBC2.
Really? When did the new series start? 
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