Comments on: How to Cook Scallops http://www.milescollins.com/wordpress/how-to-cook-scallops Food - Photography & More Fri, 18 May 2012 03:00:00 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5442 Tue, 05 Aug 2008 17:52:38 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5442 El Commandante, Welcome to the site and thanks for a great recipe. This sounds very nice and I think I'll give it a go with some of the black truffle I have at the moment. Failing that I'll just have the wine!! Thanks again, Miles El Commandante,
Welcome to the site and thanks for a great recipe. This sounds very nice and I think I’ll give it a go with some of the black truffle I have at the moment.
Failing that I’ll just have the wine!!

Thanks again,
Miles

]]> by: El Commandante http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5440 Tue, 05 Aug 2008 16:40:28 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5440 Simplicity is key when it comes to cooking scallops. This recipe is rather expansive but should you feel flush then give it a go : All you need is fresh scallops in their shell. They are quite easy to clean really. Some truffle butter, a few cebettes finelly chopped and ideally a nice truffe du Perigord. Simply put a little knob of truffle butter at the bottom of the shell, sprinkle some chopped cebettes, cover with the top of the shell and put in a preheated oven (gas mark 6) for about 3 1/2 to 4 minutes. The butter will melt and infuse the cebette while the scallop will "steam" in its own juices. Just before serving, remove the top of the shell, add a few shaving of truffes and put the top back on. A Tokay Pinot Gris will be a perfect accompaniement !! Simplicity is key when it comes to cooking scallops. This recipe is rather expansive but should you feel flush then give it a go :
All you need is fresh scallops in their shell. They are quite easy to clean really. Some truffle butter, a few cebettes finelly chopped and ideally a nice truffe du Perigord.
Simply put a little knob of truffle butter at the bottom of the shell, sprinkle some chopped cebettes, cover with the top of the shell and put in a preheated oven (gas mark 6) for about 3 1/2 to 4 minutes. The butter will melt and infuse the cebette while the scallop will “steam” in its own juices.
Just before serving, remove the top of the shell, add a few shaving of truffes and put the top back on.
A Tokay Pinot Gris will be a perfect accompaniement !!

]]> by: miles http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5328 Wed, 30 Jul 2008 07:44:54 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5328 Hank, That's a wonderful choice of wording on how to cook a scallop! Think I'll use it on my next commis chef!! Thanks Miles Hank,
That’s a wonderful choice of wording on how to cook a scallop! Think I’ll use it on my next commis chef!!
Thanks
Miles

]]> by: Hank http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5324 Wed, 30 Jul 2008 02:37:30 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5324 Another trick? Cook the snot out of one side of the scallop -- you really get a fantastic Maillard reaction, all brown, crispy yummy -- and then just kiss the other side for about 30 seconds to tighten it up. Serve yummy side up, of course... Another trick? Cook the snot out of one side of the scallop — you really get a fantastic Maillard reaction, all brown, crispy yummy — and then just kiss the other side for about 30 seconds to tighten it up. Serve yummy side up, of course…

]]> by: miles http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5295 Mon, 28 Jul 2008 15:37:45 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5295 Karl, I've made it easy now you've gone! Don't worry though, I'll change it for the harder should you return :) Best Miles Karl,
I’ve made it easy now you’ve gone!
Don’t worry though, I’ll change it for the harder should you return :)

Best
Miles

]]> by: Karl http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5292 Mon, 28 Jul 2008 13:51:42 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5292 Another absolute stunner there Chef! Glad to see your creative flair isn't suffering or stifled in the slightest! Looking forward to turning my hand at this one...when I get some time to offer up! Maybe I'll settle for being on the other side of the fence for a change and come sample some of the new creations. Take care Karl Another absolute stunner there Chef! Glad to see your creative flair isn’t suffering or stifled in the slightest!

Looking forward to turning my hand at this one…when I get some time to offer up! Maybe I’ll settle for being on the other side of the fence for a change and come sample some of the new creations.

Take care
Karl

]]> by: miles http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5280 Sun, 27 Jul 2008 19:47:54 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5280 Cid, I think the price of petrol would put the dampers on his meanderings-unless I was paying! Your garden ventures sound great, pak choi is a great one to grow. Don't worry about your tomato plants, it's the same for everyone else, we just haven't had the sunshine for a sustained period. It's good that you are looking forward to the new gardening year, have a go at something else. Well done! Miles Cid,
I think the price of petrol would put the dampers on his meanderings-unless I was paying!
Your garden ventures sound great, pak choi is a great one to grow. Don’t worry about your tomato plants, it’s the same for everyone else, we just haven’t had the sunshine for a sustained period.
It’s good that you are looking forward to the new gardening year, have a go at something else.
Well done!
Miles

]]> by: Cid http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5278 Sun, 27 Jul 2008 18:59:04 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5278 Miles, Why are we investigating these things when we both know someone with a new camera, no work as such and globe trotting boots? :) Do you think he could be trusted on a mission of this nature? A meandering trip through Lincolnshire's waterways and harbours in search of fresh produce.... it's got a certain ring to it which might appeal to him. I'll leave it to you to casually mention it .... meanwhile I'll ask a few more questions before delving any further. Culinary report then for the end of July..... well the kale plants have been fantastic, three varieties with the frilliest being the least attractive to the cabbage whites. They taste like a cross between spinach and spring greens. My own Pak Choi ended up looking better than those in the local shops! Tomato plants have been poor, butternut squash growing like the clappers but no flowers yet, mini squash growing well but the 'fruits' are really small. Sweet corn a bit small but showing signs of looking like the real thing. I grow all the usual herbs which perform well every year. Is it my imagination or does the fig tree smell sweet in the full sun? All in all Miles, I feel it's been successful and I shall grow more next year in different parts of the garden. Cid Miles,

Why are we investigating these things when we both know someone with a new camera, no work as such and globe trotting boots? :) Do you think he could be trusted on a mission of this nature? A meandering trip through Lincolnshire’s waterways and harbours in search of fresh produce…. it’s got a certain ring to it which might appeal to him. I’ll leave it to you to casually mention it …. meanwhile I’ll ask a few more questions before delving any further.

Culinary report then for the end of July….. well the kale plants have been fantastic, three varieties with the frilliest being the least attractive to the cabbage whites. They taste like a cross between spinach and spring greens. My own Pak Choi ended up looking better than those in the local shops! Tomato plants have been poor, butternut squash growing like the clappers but no flowers yet, mini squash growing well but the ‘fruits’ are really small. Sweet corn a bit small but showing signs of looking like the real thing. I grow all the usual herbs which perform well every year. Is it my imagination or does the fig tree smell sweet in the full sun? All in all Miles, I feel it’s been successful and I shall grow more next year in different parts of the garden.

Cid

]]> by: miles http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5276 Sun, 27 Jul 2008 17:31:43 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5276 Cid, Let me know about Boston, I would be interested to know what it's like. Still, it's a hell of a way just for a piece of fish :( Miles Cid,
Let me know about Boston, I would be interested to know what it’s like. Still, it’s a hell of a way just for a piece of fish :(

Miles

]]> by: Cid http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5269 Sun, 27 Jul 2008 10:24:36 +0000 http://www.milescollins.com/wordpress/how-to-cook-scallops#comment-5269 Miles, Just fabulous.... hard to resist on any menu. Next year I'm going to have to grow peas now I see the shoots being used like this. Some time ago I bought a bag of frozen scallops which were tasteless and that put me off a bit. While on the subject of fish in general, a colleague of mine at work told me that freshly caught fish was still available in Boston..... I shall investigate. Cid Miles,

Just fabulous…. hard to resist on any menu. Next year I’m going to have to grow peas now I see the shoots being used like this.

Some time ago I bought a bag of frozen scallops which were tasteless and that put me off a bit.

While on the subject of fish in general, a colleague of mine at work told me that freshly caught fish was still available in Boston….. I shall investigate.

Cid

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