Scallops
- mauichef
- Posts: 3992
- Joined: Thu Jan 26, 2017 9:10 pm
- Location: Boca Chica, Panama
- Has thanked: 695 times
- Been thanked: 1066 times
- Contact:
Re: Scallops
Had to do it.
Scallops with orange ginger sauce and fried rice.
(knife - Tanaka Ginsan Nashiji 210mm)
Presentation...hmmmm. Taste...oh yeh!
Mahalo for the cooking tips Jeff. My best scallops ever.
I never thought to take their temperature
Scallops with orange ginger sauce and fried rice.
(knife - Tanaka Ginsan Nashiji 210mm)
Presentation...hmmmm. Taste...oh yeh!
Mahalo for the cooking tips Jeff. My best scallops ever.
I never thought to take their temperature
- Jeff B
- Posts: 14757
- Joined: Fri Jan 27, 2017 5:59 pm
- Location: Louisville, Kentucky
- Has thanked: 1987 times
- Been thanked: 2352 times
Re: Scallops
Looking good Ray!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: Scallops
Won't weigh in on frozen scallops. I never use them but if they come with the abductor muscle I throw those in the pan with the scallops and once I flip em (solid color and crust) I toss in butter (I use a basting butter with shallot, parsley, lemon zest, capers and a little white wine) and once melted baste the scallop till about med rare. Or you can use the muscle to flavor a buerre blanc.
Re: Scallops
Scallops can go from too rare to overcooked in a nano-second, Ray. I am good at judging without a thermostat on meats, but seafoods are trickier. I would have taken the scallops off too early, it turns out, had I not used the Thermopen.
Funny. I've eaten a lot of scallops in my life, especially when I was young, but never with rice. Looks good!
Funny. I've eaten a lot of scallops in my life, especially when I was young, but never with rice. Looks good!
Jeffry B
- mauichef
- Posts: 3992
- Joined: Thu Jan 26, 2017 9:10 pm
- Location: Boca Chica, Panama
- Has thanked: 695 times
- Been thanked: 1066 times
- Contact:
Re: Scallops
Thanks mate.
Yes like you I have cooked them so many times but this was a true revelation. I love the things but don't eat them that much. That will change for sure.
Yes...they are great with rice.
This was a sauce victory too. It was the star and funnily enough had some left over to use on our sous vide Duck Breasts last night.
Magic!
Yes like you I have cooked them so many times but this was a true revelation. I love the things but don't eat them that much. That will change for sure.
Yes...they are great with rice.
This was a sauce victory too. It was the star and funnily enough had some left over to use on our sous vide Duck Breasts last night.
Magic!
Re: Scallops
Hi Ray: did a pm to you but no answer, am curious why your ginsan knife has some patina at the edge. I have been thinking about a ginsan but didnt think they got a patina like yours does in the photo.
- Jeff B
- Posts: 14757
- Joined: Fri Jan 27, 2017 5:59 pm
- Location: Louisville, Kentucky
- Has thanked: 1987 times
- Been thanked: 2352 times
Re: Scallops
Bet it's just a reflection on the edge and not patina...
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- mauichef
- Posts: 3992
- Joined: Thu Jan 26, 2017 9:10 pm
- Location: Boca Chica, Panama
- Has thanked: 695 times
- Been thanked: 1066 times
- Contact:
Re: Scallops
My bad Bob.
So sorry mate. My head has been up....well you know
No, as Jeff surmised, it is indeed reflection and not patina.
And I like Ginsan. Fell for it when to got to try an older Sukenari that gastro gnome made available for a pass around.
Really liked that thing.
This is a fun knife that I reach for more than any other right now.
Right now..........