The scallops I bought from a store were absolutely atrocious, nothing close to the ones I get in the restaurant. I need to nail the size of the potato and scallop. Honey comb in the middle is nice and the muscat/orange vinaigrette was nice as well. Buy better scallops and fix potatoes then there might be something here. Scalloped Potatoes…..I never had them until about a year or so ago……I thought I was going to get scallops and potatoes…..I was […]
My leeky scallop idea worked out better than I had originally thought. I originally wanted to do a leek three ways with the scallop but the main thing I wanted to see was how the scallop would react with the leek being wrapped around it while it was being seared….it worked! I took the three ways idea in a different path because I have changed my mind about it….when I do it I’m going to do it with a raw […]
It’s a combination of this (click) and this (click) but taken to the next level. I refined the broth to be a little more clear. I’m not done with this dish yet. You can see a little about what I’m talking about in the top right of the picture. It’s part of my never ending fascination with hot & cold dishes. Next! Eric
Ay papi! Pork chop brined in brown sugar and a few secret spices. The scallops are salt brined then seared in clarified butter. The aji dulce relish is made with pimentos, pimenton dulce, and red bell peppers….it’s sautéed in a pan sauce I made when the pork chops were done frying….think brown butter…..think amazing. Eric…..powered by pork.
Course 3 of 4. The coulis was inspired by a recipe from the Rover’s cookbook. I seared the scallop in Iberico ham fat……because I’m awesome. The ladies from Savour in Ballard hooked me up with the fat pieces because they’re the best ever. Here is a picture of it as I was rendering it down in the flat cast iron pan I have (purchased it at a senior center for $8!!) Took the fat, seared the scallops. Blanched the golden […]
This is the best thing I have ever made. I’m not kidding. Lots more on the way!!!! Ingredients: White asparagus, blanched then shocked, then cut into super long julienne Golden beets, peeled, blanched then shocked, then diced 1/4 inch Persimmon, concasse, blanched then shocked, then diced 1/8 inch Scallops, large ones Bacon, rendered, bacon bits reserved Procedure In rendered bacon fat cook the scallops on each side until they start to caramelize Remove from heat then immediately saute the beets, […]
At the Cooking with Class event Chef DJ MacIntyre from Seastar created something similar to this. I decided I would recreate the meal with my own twists……My sister supplied the scallops, I supplied the awesomeness. Invite me over, buy some food, I’ll cook it for you, and you will have a great time…….I promise. Equipment: Saute pan Stock pot with salty water for blanching asparagus Bowl with icy water for blanching asparagus Mixing bowl Ingredients: Scallops Lard……..fat is a good […]