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What do I do with them?
like every cunt whose ever been on MasterChef.
then eat them and then wonder what the fuss is all about.
went very badly on Aus Masterchef last week.
There's a great recipe in Michel Roux jr's latest book.
and eat them.
Don't fackin' mess about with a scallop do ya?
if they're the ones that are just little white discs: doesnt matter, they're shite
if they're the orange ones that look a bit like muscles: something good, cos they're not shite
(just fry them in garlic and butter)
it's just that people mostly throw the orange bit (the ovary) away. in france they love it though.
a) he doesn't know what he is talking about
b) he's talking about the difference between queen and king scallops. Not sure if he's banging on about the coral or what.
c) he doesn't know what he is talking about
sometimes you buy scallops, and they're white discs. sometimes you buy them and they're orange vaginas. the white discs are shite and the orange vaginas are good. irrelevant whether i know what biological function each does and what they're called
i don't even eat seafood, was just saying you get both of those bits on a scallop. i guess when the fishmonger has prepared them for you, you get what you're given though
well it was city ally a sociology of translation but it examined how scallop collectivities are given spokespeople in the form of marine biologists. It's a bit pretentious but I can post it here if there's a demand for it.
Fry them in a simple sauce - garlic or herbs and wine perhaps - but something that lets them keep their flavour...
even if that classes me as a philistine .
Here's what you do:
—saute some spring onions, garlic, chilli and ginger in a bit o' butter in a large non-stick fry pan (wok-style is the best). When sufficiently softened/fried, set aside.
—ramp up the heat on the pan, and when hot enough, cook your scallops in batches (about a minute per side, if they're not too large; bit longer if they're bigguns)
—reduce the heat, and throw your scallops and your onion mixture back into the pan. Pour in a small can of coconut cream, a table spoon of fish sauce, a table spoon of soy sauce, 1-2 teaspoons of "cane sugar" (i.e. just use any old sugar, but make out it's exotic by giving it an adjective), and the juice and grated rind of 1 lime, and warm through / bring to simmer. Note: if scallops are small, once your sauce comes to a simmer, it's ready; if scallops are bigguns, maybe a minute or so's simmering is warranted.
—Meanwhile (i.e. not at all meanwhile, but probably way back when you first start chopping your onions and such), set a large pot of water on to boil, and when boiling (probably around the time you finish your last batch of scallops) toss in some fresh chilli linguine / completely un-fresh un-chillied linguine and cook to al dente (read the instructions on the packet, bub).
—Drain linguine, twist out into pasta, spoon over scallops and sauce, and top with fresh coriander leaves and/or shredded kaffir lime leaves.
Cheers, big ears.
sell them in all the chippies round here
Fry a bit of garlic & onion in olive oil, add a bit of white wine & a bay leaf, reduce.
Throw in some chopped peeled tomatoes (not too much), simmer for a bit until most of the liquid has evaporated.
Throw in the chopped scallops with a bit of chopped parsely, cook for a few mins until done. Dump that shit all over some spaghetti, add a squeeze of lemon juice and plenty of black pepper.
give me some
it were reet good
Fry it in olive oil until the oil turns red. Flash-fry the scallops for about 30 secs each side. Remove all from pan. Chuck in some white wine & reduce it until you have a fairly thick-ish sauce. Pour over scallops & sprinkle with chopped parsley. Serve with some nice fresh crusty bread of any variety.