Sort-of-a-bonus
Jun. 8th, 2007 09:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI got a small amount of flak for this week's Resolution Recipe. "You didn't do it yourself; ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ldyanna made half of it." I never specified that I had to make the whole thing, but it is true. So here's another I-made-half Resolution Recipe.
(Oh, and pthhhppthpthpt.)
Smoked Scallops
15 cups (1/2 gallon less one cup) water
1 cup white wine
1/2 cup kosher salt
1/4 cup sugar
1 sliced lemon
1/4 cup chopped fresh dill (we substituted fresh sage)
1/8 cup coarsely chopped fresh garlic
1 medium onion, sliced
1 bunch fresh thyme
8ish black peppercorns
3 lbs sea scallops, tough side muscles removed (we used Trader Joe's frozen, thawed, 'cause we're lazy)
Combine all brine ingredients in a large pot and bring to a boil. Remove from the heat and let cool, then refrigerate until completely chilled. Put the scallops in the brine and weight them down with a plate to keep them completely submerged. Refrigerate for one hour.
Remove the scallops, discarding brine. Rinse and pat dry. Place in a smoker and cold-smoke for 1 to 1 1/2 hours, until they are a rich golden color. Store in the fridge until ready to cook.
What worked: Nice flavor. They went beautifully with sauteed chard and even better when wrapped in house-cured bacon and broiled. The two smokyoid flavors melded together fabulously. Oh, baby.
What didn't: Not as smoky as I'd thought they would be. Also, in a "duh" moment I discovered they didn't weep liquid the way cooking scallops usually do. You know, 'cause they were smoked for an hour?
Will I make this again? Damn straight. Especially the broiled bacon-wrapped part.
ldyanna made half of it." I never specified that I had to make the whole thing, but it is true. So here's another I-made-half Resolution Recipe.(Oh, and pthhhppthpthpt.)
Smoked Scallops
15 cups (1/2 gallon less one cup) water
1 cup white wine
1/2 cup kosher salt
1/4 cup sugar
1 sliced lemon
1/4 cup chopped fresh dill (we substituted fresh sage)
1/8 cup coarsely chopped fresh garlic
1 medium onion, sliced
1 bunch fresh thyme
8ish black peppercorns
3 lbs sea scallops, tough side muscles removed (we used Trader Joe's frozen, thawed, 'cause we're lazy)
Combine all brine ingredients in a large pot and bring to a boil. Remove from the heat and let cool, then refrigerate until completely chilled. Put the scallops in the brine and weight them down with a plate to keep them completely submerged. Refrigerate for one hour.
Remove the scallops, discarding brine. Rinse and pat dry. Place in a smoker and cold-smoke for 1 to 1 1/2 hours, until they are a rich golden color. Store in the fridge until ready to cook.
What worked: Nice flavor. They went beautifully with sauteed chard and even better when wrapped in house-cured bacon and broiled. The two smokyoid flavors melded together fabulously. Oh, baby.
What didn't: Not as smoky as I'd thought they would be. Also, in a "duh" moment I discovered they didn't weep liquid the way cooking scallops usually do. You know, 'cause they were smoked for an hour?
Will I make this again? Damn straight. Especially the broiled bacon-wrapped part.
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no subject
Date: 2007-06-08 05:25 pm (UTC)adopt me? please?
scallops are probably my favorite food on teh planet. I've only ever had enough once in my life...
no subject
Date: 2007-06-08 06:48 pm (UTC)no subject
Date: 2007-06-08 07:11 pm (UTC)I use the Japanese scallops for this browned butter/lemon/caper/shallot dish that I and the other half just love.
no subject
Date: 2007-06-08 07:31 pm (UTC)