When cooked properly, scallops can be downright delectable. Ideally, you want a nice golden crust on the outside and smooth, silky flesh that offers hints of the ocean and subtle sweetness.
Scallops served with a curry cream on a crisp potato wafer and tangy keri. Take juices left in pan and work into a fry of shallots, garlic and malt vinegar with heavy spices from the spice mixture.
With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...
It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...
Most recipes will stand being covered and refrigerated immediately after mixing, before kneading, and left for up to eight hours. Flour: Bread flour is often labelled as 'strong' flour in the UK.