"Snow" food... AGAIN!! Scallops!?!
I'm SICK & TIRED of this winter. Enjoy snow but we've had WAY more than usual and it has become TEDIOUS... snow days, delayed school openings, SHOVELING.
Supposed to start snowing/sleeting around 5 and going well into Monday for potentially 6-8+ inches. I always "prepare"... with something different to eat and snack on. Usually, a bit of a splurge.
On trip out for "survival" food, bought some BIG shrimp ($10/lb... best price I've seen in WEEKS) & scallops. Scallops are a bit interesting. Usually either BIG sea scallops or LITTLE bay scallops. Ones I bought were labled "fresh shucked" and were a size somewhere in between sea & bay.
Like them just seared in butter and liberal amount of lemon juice.
What's a "different" way to prepare them that YOU like?
If you have the ingredients make a primary dashi and VERY slowly poach the scallops in it. Or if you have any miso VERY slowly poach the scallops in it. Otherwise very slowly simmer the scallops in water with a little lemon juice. NO butter. No dairy. No herbs. Just once enjoy
the real 100% natural flavor of a scallop not adulterated with strong flavors which basically mask the real scallop flavors.
Culinary life changer. Same goes with any seafood.
Start with the absolute basic flavor profile then go from there. Surprising results may await.
I'm stunned at how many restaurants and (couch) cooking schools do not do this. The first experience too many culinary students have with scallops is making 'Coquillies St. Jacques'. A truly abominable offering BTW.
I do like them seared in butter, then plated with a "swoosh" of roasted red pepper cream sauce on the plate. Makes a beautiful presentation and tastes divine.
As ceviche, with cilantro, tucked in a corn tortilla with a cabbage slaw and a margarita- if you close your eyes realllllyyyy hard you can imagine you're in mexico. Where it is not snowing.