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Replies: 34
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All-In [47965]
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Scallops.net
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Apr 8, 2024, 6:32 PM
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Picked up some frozen scallops the other day. Never really cooked them, give me your best scallops recipe. I assume it will involve searing in cast iron, but maybe not. Also, pair with what wine?
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All-In [31520]
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Re: Scallops.net
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Apr 8, 2024, 6:41 PM
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The secret with scallops for a good sear is that they have to be 100% completely absolutely no doubt bone dry. Thaw them out slowly, and dry the absolute #### out of them with paper towels. Leave them on paper towels in the fridge a while, even better.
Sear in enough oil that they won’t stick & burn, and season with just salt. Pepper or anything else will burn.
As far as the dish goes, get creative. Scallops are a vessel for a showpiece dinner plate. Things that scallops love- corn, tomatoes, beurre blanc (white wine reduction & butter), shallots, other seafood like crab meat, risotto, and many many more. Or, slice them paper thin and serve raw as a crudo, dress them with juice from limes and a grapefruit, and dish it up with supremes of grapefruit and shaved thin slices of fennel. So many options.
For wine, I obviously go white or rose. For a richer presentation, go with something with a little body, but plenty of freshness. I like a Chablis here. Champagne is another excellent choice. If you’re serving them raw, just the lightest lightest wine, something like a Pouilly Fume or Sancerre, or even a rosé from Provence or a sparkler like a Cremant or Franciacorta.
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Oculus Spirit [76401]
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I came here to say this.
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Apr 8, 2024, 6:51 PM
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But it was already said.
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All-In [31520]
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If I started importing wine, could I sell it to you to distribute?
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Apr 8, 2024, 6:56 PM
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Is that how that works importer sells to distributor, or does an importer use a distributor as a service?
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Oculus Spirit [76401]
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Its a 3 tier system.
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Apr 8, 2024, 8:00 PM
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So yea if you wanted to import wine for the state that no one else had here you could. Buy a little air conditioned storage unit for the wine. Then you get with a distributor to sell them to. Lots of them in the state. You basically sign a deal w a distributor for a year or more for the rights and then they just come pick it up at your storage unit. You set the pricing and such.
For the wine you would be importing I would recommend a small more eclectic distributor that would mostly be selling to fine wine shops and nice restaurants.
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Oculus Spirit [75780]
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What if I wanted to start a distribution company
Apr 9, 2024, 2:49 PM
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that was extremely friendly to the small breweries. Like no minimums or anything, just really a way to get my kegs of my favorite beer closer to my house.....and maybe also drive out of state to have some bigger beers close to my house.
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All-In [46864]
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What if I wanted to get a distributor for catalytic converters? You know any?***
Apr 9, 2024, 5:34 PM
[ in reply to Its a 3 tier system. ] |
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All-In [27184]
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Oculus Spirit [75780]
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All-In [47796]
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All-In [31520]
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Haha you got a stash of montrachets and other burgs over there?***
Apr 8, 2024, 8:59 PM
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Hall of Famer [21978]
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I always go w/ scallops and grits
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Apr 9, 2024, 1:41 PM
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sear the scallops as Chassman15 stated.
grits: extra creamy, soak longer than you would for breakfast. use 10-15% cream instead of water as water starts bawlin. I use gouda cheese. Before my kids, I put jalapenos in there.
tomato sauce: canned whole maters, strained. or diced, either works. little bit of chicken broth, little bit of sheri vinegar, little bit of sugar, grind that up. bam sauce.
salsa: heirloom, shallot, good balsamic vinegar. 3:1 maters to shallots. couple spoons of vinegar. let it soak half day at least.
plate:
grits
sauce around edge
scallops
salsa btwn scallps
fuggggggggggggggggggggggggggggggging dope
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All-In [42976]
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Soak grits? Boil with water?
Apr 9, 2024, 2:03 PM
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Ditch the water, just go 50/50 milk and chicken stock.
You don't need to soak either.
Other than that nonsense, recipe sounds pretty pretty good.
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Hall of Famer [21978]
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that's it
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Apr 9, 2024, 2:04 PM
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me and you, mono y mono, grits cookoff.
name the QT and I'll be there with em steamin
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All-In [42976]
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Re: that's it
Apr 9, 2024, 2:16 PM
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Lot o points [156048]
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Chicken stock in grits.....
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Apr 9, 2024, 2:34 PM
[ in reply to Soak grits? Boil with water? ] |
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exactly how Yankees think grits are supposed to taste.
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All-In [42976]
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Re: Chicken stock in grits.....
Apr 9, 2024, 2:40 PM
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All-In [47965]
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Haha, thank you
Apr 9, 2024, 2:43 PM
[ in reply to Chicken stock in grits..... ] |
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My 50-50 mix of water and whole milk has worked just fine and I've never had a complaint. Heavy cream if I'm feeling frisky.
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All-In [42976]
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That's fine for weekday grits.***
Apr 9, 2024, 2:44 PM
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All-In [47965]
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The personal rancor reflected in that remark I don't intend to dignify
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Apr 9, 2024, 2:52 PM
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with comment.
Other than,
YOU'RE WRONG MORAN!
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All-In [42976]
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Here maybe this would be more your speed
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Apr 9, 2024, 2:55 PM
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All-In [47965]
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Your chicken stock comment completely invalidates any opinion
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Apr 9, 2024, 2:57 PM
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you have on this subject
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All-In [42976]
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Ok srs though have you ever heard of soaking grits?***
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Apr 9, 2024, 2:59 PM
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All-In [47965]
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I have but I've never bothered with it.
Apr 9, 2024, 3:07 PM
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I usually use more liquid that what is called for and cook extra long to make them soft as I can.
I'll give it a shot the next time I do 'em if'n I remember to try it.
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Hall of Famer [21978]
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All-In [42976]
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Re: soaking all starches
Apr 9, 2024, 3:24 PM
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But I will try it sometime just to prove you wrong.
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All-In [43860]
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How long you soak grits?
Apr 9, 2024, 4:25 PM
[ in reply to soaking all starches ] |
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Also, you talking stone ground?
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Hall of Famer [21978]
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Depends
Apr 9, 2024, 4:34 PM
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In the morning, I just put em in cold water and stir while water heats up.
For dinner or feeling fancy, 1 -2 hours.
My grandma would do it overnight, haha.
And yes. Marsh hen, fka geechie boy
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Lot o points [156048]
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If youre making proper grits
Apr 9, 2024, 5:06 PM
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You have to soak them first to scoop the hulls and chaff off the top of the water. I suspect that’s where granny’s tradition came from more than any “creaminess” inflation.
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Lot o points [156048]
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All-In [31520]
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Re: I always go w/ scallops and grits
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Apr 9, 2024, 6:46 PM
[ in reply to I always go w/ scallops and grits ] |
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1. I agree with chicken stock in grits. It’s delicious, its super common and how I learned from my great-grandmother’s recipe, who was born and died on the family farm during reconstruction in Lee County SC, it’s 1000% not a yankee thing, anyone know any yankees cooking up pots of grits? Me either.
2. I have a question about soaking the grits, because I don’t do this. I do wash rice though, and soak potatoes to draw out more of that starch, makes rice fluff better, and potatoes crispier. Do you strain off the starchy water after you soak them, or do you cook them in that same water, and that’s what makes them extra creamy?
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Orange Blooded [2821]
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Cook the grits in the soaking water.
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Apr 9, 2024, 11:01 PM
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I soak overnight and cook in the morning. The water turns into a corn broth. It’s flavorful, and I want to taste the corn. It’s why I don’t add milk or chicken broth, and order the spendy grits from around the south.
The water is starchy but that’s ok. It’s not sticky like rice water, and it creams the grits nicely, like adding pasta water to a pan sauce you’ve reduced too far or need to thin out before tossing pasta in.
I picked up Sean Brock’s cookbook years ago and this is what I remember from his explanation on why to soak grits. My grit game took a big leap, so I endorse it.
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Orange Blooded [2821]
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Re: Scallops.net
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Apr 9, 2024, 1:53 PM
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Id go scallop sliders. Treat them like ground beef. A nice Kings Hawaiian or brioche. Cover in a blend of ketchup and mayonnaise.
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All-In [47796]
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I'd try that but fresh New Mexico scallops are hard to find.
Apr 9, 2024, 2:07 PM
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All-In [31938]
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Brown butter...'nuff said...
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Apr 9, 2024, 5:27 PM
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With scallops, just keep it simple.
Assume you have larger ones
Thaw them slowly in fridge
Rinse them and then dry them thoroughly. Then dry them again.
Sear on high heat in Brown butter or butter and dry white wine. A little salt and pepper.
They cook fast...think like shrimp in frogmore stew fast. Get the heat high so you can sear in 1-2 min per side depending on size.
It's hard to undercook them and easy to overcook and make rubbery.
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Replies: 34
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