Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

what to do with scallops?

  • 02-11-2010 2:15pm
    #1
    eoinf
    Registered Users, Registered Users 2 Posts: 1,285 ✭✭✭


    i always find them a bit difficult to "jazz up" granted the are great simply cooked but wondering if anyone had any recipes i could try?


Comments

  • #2
    olaola
    Registered Users, Registered Users 2 Posts: 4,140 ✭✭✭olaola


    Hmmm, I'd be in the camp who wouldn't really want to 'jazz up' scallops. Let them speak for themselves! But if you were looking for something, chorizo is a great addition (to anything) http://www.bbc.co.uk/food/recipes/scallopswithchorizo_86960


  • #3
    Gandhi
    Registered Users, Registered Users 2 Posts: 976 ✭✭✭Gandhi


    How do you cook them? I usually fry them in a 50/50 mix of butter and Martini - adds a little more kick to them than white wine.


  • #4
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,406 ✭✭✭✭the beer revolu


    Here is my favourite way


  • #5
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    If you want jazz, you need a trumpet.

    Both of these recipes are delicious but need some extra equipment. The Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns from the British Larder works brilliantly with either pan fried scallops using the same spice or steamed scallops. The recipe requires a gas powered whipper to produce the soup.

    Seared scallops with cauliflower purée, cumin velouté and ras el hanout caramel is a recipe from David Everitt Mathias and is excellent. The recipe looks long, but if you can cook a scallop, cook a cauli puree, then the only fiddly bit is the foamy veloute. Use a cappucino frother - one of those aerolatte whisks to get a foam on the sauce.

    wpc931baaf_0f.jpg


  • #6
    johnnycee66
    Closed Accounts Posts: 75 ✭✭johnnycee66


    Try a scallop and black pudding salad. Fry scallops and fry/grill sliced black pudding. scatter onto some salad leaves. In the scallop pan (still hot) melt some butter and pour in some wine vinegar, bubble nd reduce slightly (2/3 mins) and pour over salad, very tasty!!! We do another slightly ornate version where we do "stacks" of a scallop and slice of pudding, with a thin orange slice inbetween. we make up a mandarin cream sauce (Michel Roux recipe) for these, and an orange vinaigrette for the salad. Nice impressive starter for a winter dinner.


  • Advertisement
  • #7
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    Scallops go really well with black pudding and apples.
    But for my money they are best when let speak for themselves.

    quickly seared on each side, squeeze of lemon, pinch of salt and pepper, onto a pre-heated tray and into an oven at 180 for about 2 minutes, serve it with something simple to let the sweetness of the scallops stand out.


Advertisement