Scallops

[nakneker]

Nice job Jeffry. One of my favorites. Nice pics too.

[mauichef]

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

[Jeff B]

Looking good Ray!

[cjdilts]

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.

[jbart65]

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!

[mauichef]

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!

[Bob Z]

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]

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.

Bet it's just a reflection on the edge and not patina...

[mauichef]

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.

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..........