aloha ICmag culinary folks...Well ive said i can cook so heres a lil show for ya...
Its a classic but our lil spin on it...Hope you like it...
I didnt take pics of the Brown butter sauce in action but I'll try to explain it best I can...enjoy
FOE20
4 - U-10 scallops/ aproz 10/Lb...
2 strips thick slicked bacon stretched out../thin sliced can be used as well
1 - hold nice sized tomato
2-3 - green onions..
ExVirginO or Olive Oil
1 stick of butter - unsalted is fine but you;ll need to salt the dish..If salted is used taste before you salt..
1/2 stick of butter cooked down to BrownButter
Sage/Oreg/thyme/parsley - a bit of dried herbs
1-2gms of good Herb buds
Salt-Pepper
(a spot to saute and roast the ingredients...)
________________________________________
Start by preping the herb, Tom, GOnion , Scallops and bacon..Thing is here not to cross contaminate so I use 2 boards for each thing if possible..It will be all cooked together but until then we don;t want to mix bacteria..
So best way is to prep dry/or/veg first...
The normal Herbs(+ a small amount of good herb) should be made into a fine chop to mix with oil for the Tom/GOnion marinade..
The Good Herb is to encrust the Scallops..
We want to keep the tom sliced hole so we can use them as a center piece..
Toms are sliced thick, GOnions are cleaned and also cut down to size a bit..
We will save part of the fresh GOnion for garnish the rest will be broiled...
Marinade both the Tom slices and GOnion as shown..
Now clean the lil darker tab off the Scallops as this lil tab will be tough to eat and is the muscle used to hold the shell, so its not wanted...
Keep the scallops moist/partly dry and clean...this make a sticky surface for the Herb to stick to...
To a small plate add a few Oz's of oliveOil, the dry herbs, Salt/Pepper and stir well..
use this to marinade the tomato and G-onion then place in a broiler but watch them very close as we want to remove the G-onion soon as it softens and slightly colors, but leave the Toms in till then get a lil char..
for Scallops just dredge teh edges of the scallops in the good Herb...coat well and then roll the scallop into the bacon as shown..Only use a think layer of bacon cause if its to thick it won't cook evenly...
After you wrap the bacon you need to Pin it, so I used a stem and you can see it sitting on the side..Tooth pics work well to main thing is you want o make it flush with the outside so it touches the pan and can still cook evenly..Now for temps start on med-high for scallops..We want to slowly brown the outside only at first...As this happens you will need to turn them and keep to rolling so that all sides are evenly browned..
After the sides are well browned we flip to teh main surface and sear our scallops at first but then reduce the heat a lil to cook them fully...It doesn;t take long for a Scallop to cook but these are U10s and its like a tenderloin but more dense..So its like a ring of Meat to cook so takeit slow n easy and feel the wellness before you try it...They should be rather firm with a lil give in the center...This takes a lil tact just to get the feel of temps and how well done you prefer them...Longer you cook the tougher/rubbery they will get..Under cooked and they will look a bit fleshy in the center still...
After you sear them remove from pan but keep that pan and all that crust on the bottom...
Use that pan right after scallops are removed and add a 1/4 or 1/2 cup wine, chix stock or water to De-glaze which is only using the cooked ingredients stuck to the bottom to form a "sauce base"..
Add the liquid on med-high to high heat and cook it down till its reduced by 2/3's...This will be a mucky thicker type liquid which we'll now add a bit of the brown butter to...If ou have about 1/4 cup reduction than add about 1-2 table spoons of brown butter and cook it on low to reduce a bit more..
When it is back to a nice thicker consistency remove from heat and let sit for a few mins...This will allow the Pan to cool to a proper temp before adding fresh Butter to finish the sauce..The pan should be just warm enough for you to keep your hand on the side for a few secs but warm enough to have to pull your had away..As we add butter it will cool it and the pan staying slightly warm will help emulsify the sauce without breaking it...
To Cold or the Sauce will Break...This means the oils will separate from the fats so be very careful as you want to retain a temp of 90-110de thru the sauce process and hold it at that temp as well once finished...
This can be done with a small double boiler on the stove top..
Now our scallops are done..Toms, G-onions are done..we just need a garnish..I used the tops of the G-onion and kept them about 2-3in long..Thinly slice them length wise into slivers..
The roasted G-onion will be soft and made into a tapenade to put on the tower of roasted Sliced tomatoes as shown..
So lets build it...First remove the stick/toothpics that pinned the bacon...
Next use a mildly warm plate, not cold or hot...place a good pool of sauce in the center...Place the tomatoes on top of it..Or you can tower the tomatoes and then lay the sauce...Then place the scallops around the toms..
Next top the Toms with the roasted G-onion tapenade..Then garnish with the slivered onion and when you do try to add height as Height is a sign of the skill level you posses...Now do a bong rip and enjoy your appetizer..
We had these along with a nice crab boil...enjoy
-Brown Butter is a slightly cooked form of butter...Its only cooking the milk fats and were not trying to burn them or the oils...Butter when used to saute is great but high heat will burn butter fast..If you reduce the heat and cook it slow you'll notice a nutty-brown smell..this is where we stop cooking it and let it Cool and use it as a form of standard butter..but its brown and has a different taste..Basically simmer the butter till brown and remove/cool..
Its a classic but our lil spin on it...Hope you like it...
I didnt take pics of the Brown butter sauce in action but I'll try to explain it best I can...enjoy
FOE20
4 - U-10 scallops/ aproz 10/Lb...
2 strips thick slicked bacon stretched out../thin sliced can be used as well
1 - hold nice sized tomato
2-3 - green onions..
ExVirginO or Olive Oil
1 stick of butter - unsalted is fine but you;ll need to salt the dish..If salted is used taste before you salt..
1/2 stick of butter cooked down to BrownButter
Sage/Oreg/thyme/parsley - a bit of dried herbs
1-2gms of good Herb buds
Salt-Pepper
(a spot to saute and roast the ingredients...)
________________________________________
Start by preping the herb, Tom, GOnion , Scallops and bacon..Thing is here not to cross contaminate so I use 2 boards for each thing if possible..It will be all cooked together but until then we don;t want to mix bacteria..
So best way is to prep dry/or/veg first...
The normal Herbs(+ a small amount of good herb) should be made into a fine chop to mix with oil for the Tom/GOnion marinade..
The Good Herb is to encrust the Scallops..
We want to keep the tom sliced hole so we can use them as a center piece..
Toms are sliced thick, GOnions are cleaned and also cut down to size a bit..
We will save part of the fresh GOnion for garnish the rest will be broiled...
Marinade both the Tom slices and GOnion as shown..
Now clean the lil darker tab off the Scallops as this lil tab will be tough to eat and is the muscle used to hold the shell, so its not wanted...
Keep the scallops moist/partly dry and clean...this make a sticky surface for the Herb to stick to...
To a small plate add a few Oz's of oliveOil, the dry herbs, Salt/Pepper and stir well..
use this to marinade the tomato and G-onion then place in a broiler but watch them very close as we want to remove the G-onion soon as it softens and slightly colors, but leave the Toms in till then get a lil char..
for Scallops just dredge teh edges of the scallops in the good Herb...coat well and then roll the scallop into the bacon as shown..Only use a think layer of bacon cause if its to thick it won't cook evenly...
After you wrap the bacon you need to Pin it, so I used a stem and you can see it sitting on the side..Tooth pics work well to main thing is you want o make it flush with the outside so it touches the pan and can still cook evenly..Now for temps start on med-high for scallops..We want to slowly brown the outside only at first...As this happens you will need to turn them and keep to rolling so that all sides are evenly browned..
After the sides are well browned we flip to teh main surface and sear our scallops at first but then reduce the heat a lil to cook them fully...It doesn;t take long for a Scallop to cook but these are U10s and its like a tenderloin but more dense..So its like a ring of Meat to cook so takeit slow n easy and feel the wellness before you try it...They should be rather firm with a lil give in the center...This takes a lil tact just to get the feel of temps and how well done you prefer them...Longer you cook the tougher/rubbery they will get..Under cooked and they will look a bit fleshy in the center still...
After you sear them remove from pan but keep that pan and all that crust on the bottom...
Use that pan right after scallops are removed and add a 1/4 or 1/2 cup wine, chix stock or water to De-glaze which is only using the cooked ingredients stuck to the bottom to form a "sauce base"..
Add the liquid on med-high to high heat and cook it down till its reduced by 2/3's...This will be a mucky thicker type liquid which we'll now add a bit of the brown butter to...If ou have about 1/4 cup reduction than add about 1-2 table spoons of brown butter and cook it on low to reduce a bit more..
When it is back to a nice thicker consistency remove from heat and let sit for a few mins...This will allow the Pan to cool to a proper temp before adding fresh Butter to finish the sauce..The pan should be just warm enough for you to keep your hand on the side for a few secs but warm enough to have to pull your had away..As we add butter it will cool it and the pan staying slightly warm will help emulsify the sauce without breaking it...
To Cold or the Sauce will Break...This means the oils will separate from the fats so be very careful as you want to retain a temp of 90-110de thru the sauce process and hold it at that temp as well once finished...
This can be done with a small double boiler on the stove top..
Now our scallops are done..Toms, G-onions are done..we just need a garnish..I used the tops of the G-onion and kept them about 2-3in long..Thinly slice them length wise into slivers..
The roasted G-onion will be soft and made into a tapenade to put on the tower of roasted Sliced tomatoes as shown..
So lets build it...First remove the stick/toothpics that pinned the bacon...
Next use a mildly warm plate, not cold or hot...place a good pool of sauce in the center...Place the tomatoes on top of it..Or you can tower the tomatoes and then lay the sauce...Then place the scallops around the toms..
Next top the Toms with the roasted G-onion tapenade..Then garnish with the slivered onion and when you do try to add height as Height is a sign of the skill level you posses...Now do a bong rip and enjoy your appetizer..
We had these along with a nice crab boil...enjoy
-Brown Butter is a slightly cooked form of butter...Its only cooking the milk fats and were not trying to burn them or the oils...Butter when used to saute is great but high heat will burn butter fast..If you reduce the heat and cook it slow you'll notice a nutty-brown smell..this is where we stop cooking it and let it Cool and use it as a form of standard butter..but its brown and has a different taste..Basically simmer the butter till brown and remove/cool..
