Macdaddy
-
Total Posts:
73
- Joined: 11/10/2004
- Location: Seattle, WA
|
I just picked up15 lbs. of fresh dry 20/30 Weathervane scallpos that were alive at the bottom of Yakutat bay Alaska yesterday at the airport.
I would like to cook them in some kind of pasta dish tonight. Do any of you have any ideas?
|
|
|
|
essvee
-
Total Posts:
425
- Joined: 2/14/2002
- Location: Oakland, CA
|
RE: Scallops
Tue, 10/4/05 1:31 PM
( permalink)
mince or grate some ginger. marinate it in a lot of good sherry for a few hours.
sear the scallops in some clarified butter, or way better, some duck fat if you have it. take them out, let them sit.
hit the pan with some shallots, a nice clump of ginger, sizzle it, splash a decent amount of sherry in, let it sizzle, splash some fish stock/shrimp stock in, let it reduce a bit.
salt and pepper of course, fine herbes or a touch of fresh thyme, a nice knob of butter and a bit of pasta water, even a splash of heavy cream.
pour in whatever juices the scallops have given off, toss the (hopefully fresh) pasta with the sauce, let it sit a minute, garnish with nice fat dayboat drypacked alaskan sea scallops (drool), and serve.
or, sear scallops, hit the pan with shallots and tomato concasse, deglaze with Pernod, finish with fresh tarragon and butter and pasta water, no cream this time.
tell us all about it when you're done.
|
|
|
|
Rusty246
-
Total Posts:
2379
- Joined: 7/15/2003
- Location: Newberry, FL
|
RE: Scallops
Tue, 10/4/05 1:41 PM
( permalink)
Scallop Alfredo over penne, or linguine! I could eat my weight in that stuff and I'm usually a "red sauce" type. Green, red bell peppers, mushrooms, garlic of course, alfredo sauce, fresh parm, top with some seeded fresh tomatoes....YUMMY!
|
|
|
|
rjb
-
Total Posts:
449
- Joined: 12/15/2003
- Location: Bronxville, NY
|
RE: Scallops
Tue, 10/4/05 1:43 PM
( permalink)
Not pasta, but:
Shred Idao potatoes as for hash browns. The longer the shreds the better; shredding on a mandoline is best. Soak briefly then wrap in cheesecloth and squeeze as hard as you can. Get 'em really dry. Mix with some finely chopped shallot -- to taste. Leeks also good.
Take a clump of potatoes in hand, put a large scallop (two if they're small) cover with another clump of potatoes. Idea is to make sort of a flattened snowball with a scallop in the middle. Saute in oil (duck fat is better) till browned on both sides, then place in 400 degree oven for about 3 - 4 minutes. Serve with a lemon beurre blanc as as first course.
|
|
|
|
