Scallops: To Sous-Vide or Not To Sous-Vide, That’s the Question

Sea scallops are one of my favorite foods. When I first got my sous-vide appliance over two years ago, it was one of the first foods I tried. And I was underwhelmed. I didn’t do any side by side testing back then, but I was pretty sure that I couldn’t find anything special about the scallops that had been cooked sous-vide. After that I didn’t sous-vide scallops anymore. Since I was still relatively new to sous-vide back then, I decided to do a proper side by side experiment to find out once and for all whether those rave reviews I had seen elsewhere about the magnificent texture of sous-vide scallops were true after all. Continue reading “Scallops: To Sous-Vide or Not To Sous-Vide, That’s the Question”

Hot-Smoked Scallops with Roasted Bell Peppers

When I mentioned hot-smoked scallops, Conor was intrigued. And so we decided to make this as an appetizer before the lobster and couscous, combined with roasted peppers because that is such a lovely combination. You could also add pea puree to that, but since we were already having peas with the couscous we left that out. Now I’ve blogged about hot-smoked scallops and about roasting peppers separately before, but Conor made such great pictures that I just had to share them with you. And I have not told you about the combination before, so there. Without further ado, here is how to … Continue reading Hot-Smoked Scallops with Roasted Bell Peppers

Scallops and Shrimp with a Vanilla Sauce, Pea Puree and Parsnip Puree

Wine is often paired with food, but it can be inspiring to take a bottle of wine as the starting point and try to cook something that will go well with it. Oak barrels can give a hint of vanilla to wines, and so I thought it would be fun to make a vanilla cream sauce to go with a creamy oaked chardonnay. It worked out really well, and the pairing was outstanding. The wine went well with the vanilla creaminess of the sauce as well as with the seafood. The combination of scallops with parsnip and peas is something … Continue reading Scallops and Shrimp with a Vanilla Sauce, Pea Puree and Parsnip Puree

Dengaku

Dengaku is Japanese grilled food coated with a miso topping. Basic dengaku is grilled tofu with dengaku, but since I don’t care for tofu (and Kees even hates it) I decided to make eggplant and scallop dengaku. The flavor of the miso topping is quite strong, so don’t use too much of the topping and realise that a small serving goes a long way. It is probably a good idea to serve this with rice, and next time I will serve either eggplant or scallops with dengaku miso, not both at the same time. The recipe is again from “Japanese cooking, … Continue reading Dengaku

Linguine with Scampi, Scallops, Zucchini and fresh Tomatoes

This is an elegant seafood pasta that I like to prepare. As always, the quality of the ingredients means a great deal. I used fresh scampi, but you could also substitute with jumbo shrimp as long as they are ‘wild caught’ and have the heads and shells to make some wonderful shrimp stock. Frozen scampi or shrimp are also fine, but the scallops must be fresh (since frozen scallops release too much water when you try to sauté them). The delicate flavors of scallops and scampi or shrimp go well with fresh tomatoes, zucchini and basil and just a tiny … Continue reading Linguine with Scampi, Scallops, Zucchini and fresh Tomatoes

Smoked Celeriac Risotto with Scallops

The inspiration for this risotto came from our wonderful dinner at De Librije, where the sea scallops with veal marrow, black garlic and a smoky jus of roasted celeriac was one of our favorite dishes. This is by no means my version of the same dish, I mainly used the idea of pairing scallops with smoky celeriac. At De Librije the dish was paired with a white burgundy from Cotes-de-Nuits, and I also happened to have one bottle of a white Cotes-de-Nuits 2006 left so we drank that with it (and I also used one glass for the risotto). Ingredients … Continue reading Smoked Celeriac Risotto with Scallops