I bought 5 scallops with the coral attached today for 5 quid?!
I bought 5 scallops with the coral attached today for 5 quid?
They were frozen -so am defrosting now- how is the best way to cook? I have bought M+S before but they were just the small affairs! these are big guys-I am thinking a little butter and oil and pan fry for a couple of minutes? all suggestions gratefully received- I love scallops but would love a very austere recipe ,just to bring out the sublime flavours of this most delicious food.
Answers: Jeez
I think you were bumped!!!
Thats very dear!!!
I hate the coral myself but I find the best way to cook them is with some butter and garlic and shallow fry for just a minute. You must use butter though, not margarine!!!!
I feel butter and one clove of garlic will be enough for the amount you have.....enjoy...... Garlic. butter. heated throw them in.Cover with a plash of red wine.Third of glass.If they are big heat for 4 minutes.With crusty
French bread to mop. Yummy! Carefully clean and trim the coral off - you have to cos it doesn't take as long to cook. Heat a griddle pan till it is smoking hot then brush with olive oil and put your scallops on ,for no longer than 45 seconds and turn over, now put your coral on. 15 seconds later turn the coral over, after 45 seconds quickly whip everything off the pan and squeeze a lime over. Serve with some blitzed up cooked garden peas and garlic - delicious. A slight variation to the recipe used by Tamazin Day Lewis - she used lemon and I think lime is soo much nicer.
Right then I have a nice bottle of chardonnay, it takes me a little longer to walk cos I've now progressed to 2 sticks. If you wait I can also provide dessert a Tiramisu gateaux! lol:-D Jamie Oliver...Jamie kitchen book.has a great recipe
Pan-seared scallops wrapped in pancetta with creamed celeriac and crispy lemon thyme
Take half a hand full of lemon thyme crush it up in a pestle and mortar.....6 table spoons of olive oil.....rub them both all over the scallops wrap them in the pancetta...hold in place with cocktail sticks place in the fridge
Make the celeriac like u would for creamed mash
place the scallops in a very hot pan ....no oil...2 Min's each side until the pancetta is crisp
just as they r finishing throw in some more fresh cut lemon thyme for 20 secs place them on the celeriac ...cool the pan and add a little lemon juice and little oil....stir it in removing all the sticky juices and use as a dressing....wonderful Sounds good to me, scallops don't need tarting up as all of the flavour is in there already, enjoy. I love them too but hate taking them out of their cosy shells and killing them. A lot of cooks add cream, wine, herbs or even salad with them. Nonsense, just fry them gently in butter and oil, bit of lemon, heaven. Do not insult this fine food with clutter, why disguise the taste and horse on some of the finest Irish soda bread and gallons of Guiness to really appreciate a goood feed the way nature intended. Couple of minutes each side may even be too long, some people eat them raw and say its a real delicacy, well we do eat salmon raw whats the difference. Oh, I am jealous so to throw the toys right out of the pram, I am off for a wee puff which means I will eat shiiiite or anything put in front of me. But you savour what you have and enjoy, less is more is classy for scallops.