I don't want you to think that I'm some old skinflint, but these were so bloody expensive that I almost needed smelling salts.
Still, it was Easter Day, and we wanted to spoil ourselves a bit; and what better way to do so than with a few Scallops for lunch.
They're exacting things to cook; one needs to pay attention. Too much and they lose their sweetness, too little and they don't develop any. They should be slightly browned on the outside, but remain transparent on the inside; not unlike cooking fresh Salmon steaks. About 3 mins on either side, + or -.
With these being worth their weight in gold, I really watched over them. They were fabulous, I would almost claim them to have been perfect.
Tomorrow I shall start saving for some more!
For supper, a simple roasted Chicken.
They look good. Where would they have come from?
ReplyDeleteI have a feeling they were from the UK.
DeleteThey looked so good I am happy they were cooked just right. I never cook them I order them when out
ReplyDeleteI like them just plain. Very little salt, and nothing else. It's difficult to get restaurants to leave them alone!
DeleteI've never eaten scallops but my friend ordered them when we went out to eat recently and she said they were delicious. They looked good. Maybe next time I'll try them.
ReplyDeleteI'm sure you'd love them, they're quite sweet.
DeleteI once ate oysters in Paris. it's the same thing? sorry for the ignorance.
ReplyDeleteNot at all. These are more like 'sweet lobster'. They are wonderful.
DeleteThey look delicious and I'm sure they were after your tlc while cooking. Reminds me of home. I haven't seen them here
ReplyDeleteI expect Greek waters are too warm, they're cold water shellfish.
DeleteGiven that a poorly cooked scallop is a tragic thing, perhaps it is just as well that they are eye-wateringly expensive. That way we hover over them while cooking to achieve that 10 second window of perfection. They look lovely and plump - I might have chickened out and cut them in half as I find the thicker ones harder to judge. Have you ever tried raw scallop? It's worth a go if you can get them fresh enough.
ReplyDeleteNo I haven't; I can't imagine they would be better than fried in butter/oil. One was quite plump, and I did wonder if I shouldn't have sliced it in half; but it was OK.
DeleteDelicious creatures! I've a wonderful French recipe for a sort of bacon and cabbage stew that is finished with cream and scallops - sounds terrible on paper but it's pretty delightful to eat.
ReplyDeletePersonally I think that doing anything to Scallops is sinful; just a tiny sprinkling of salt then fry in oil/butter. One can't improve Scallops.
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