For the record - the sushi i have, is just rice and vegetables, with wasabi or soy sauce
Although seafood and raw fish is associated with sushi, i am pretty sure that rice is the main component of it traditionally (although i am happy to be proved wrong)
Hi! Recipe-engineering daughter here.
You'll need:
-however many jumbo scallops you want
-A couple slices of bacon
-A lemon (zested and cut in half)
-A few cloves of garlic (more or less depending on your taste), minced
-A shallot or small onion, minced
-Dry white wine (or dry vermouth)
-Butter
I recommend soaking your scallops in milk for a few hours prior to cooking - helps them really release their mild, sweet flavor and cut back on overwhelming "fishiness"!
When you're ready to get cooking, dry your scallops between a couple pieces of paper towel and coat them in your lemon zest, salt, and pepper. Dice the bacon into little bits, and pop it in the pan over medium heat to render out the fat. When the bacon is crispy and the fat is bubbly in the pan, use a slotted spoon to scoop the bacon out and set aside to drain on a paper towel. Now it's scallop searing time! Stick them in the pan and give them a minute or two on each side so they develop a nice golden crust. Remove them and place them on a plate. Turn your heat down, and then add about half a cup of your dry white wine, a knob of butter, and your minced shallot and garlic. Cook down until you get a slightly thicker, glossy sauce. Squeeze one half of the lemon you zested and another small pat of butter in the sauce to finish, re-adding the bacon. Place your scallops back in the pan and baste them quickly with the sauce. Serve immediately with pasta, rice, veggies, or whatever you like!
HBD WTE
P.s., this was for a half pound (14 scallops) so you may want to up some of the elements in order to get enough sauce, like the wine, butter, and lemon. Throw in another slice of bacon if you're feeling crazy!
Last edited by PatriotsGuy; 02-03-2018 at 01:57 PM.
Oh wow. Pags' daughter just made the scene here in BF. Pretty cool! Thanks for the recipe!
Masa Takayama says rice is the most important ingredient to sushi.
"The most important thing is the rice. Well, not most important, but important. This is the temperature of the rice, the fluff, the vinegar, the vinegar with the salt, a little sweetness, a balance.”
“Some fish are cured, some are raw, some are fatty, some have no fat, this rice is supposed to go with all different ingredients nicely, perfectly.”
Just got the American Heart Association heart healthy cookbook, got a bunch of recipes I'm going to try, I'll report on them as I go if anyone is interested.
Home-made tortilla soup. Smells yummy. Rick Bayless recipe.
Got a turkey chili in the crock.
You suppose WTE has any tips?
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