|
Replies: 15
| visibility 395
|
All-In [36448]
TigerPulse: 100%
Posts: 18324
Joined: 12/6/13
|
Been experimenting w some scallops this week.
Aug 17, 2022, 6:09 PM
|
|
|
|
Last night it was good but needed some extra flavor so tonight I made a risotto w the rice. Much much better. I’m still not sure if it’s restaurant ready though.
|
|
|
|
 |
Heisman Winner [135637]
TigerPulse: 100%
Posts: 41573
Joined: 8/26/07
|
Looks good. I’ve got a sirloin in the smoker
Aug 17, 2022, 6:13 PM
|
|
Gonna have it with some cheesy Mac and a salad
|
|
|
|
|
|
All-In [31363]
TigerPulse: 100%
Posts: 10139
Joined: 1/28/15
|
Re: Been experimenting w some scallops this week.
Aug 17, 2022, 6:30 PM
|
|
Tell me about them, how did you prepare them, what’s in the risotto, what’s the sauce?
|
|
|
|
|
|
Lot o points [180864]
TigerPulse: 100%
Posts: 94571
Joined: 12/5/10
|
Any tips for a slightly drier risotto?***
Aug 17, 2022, 6:31 PM
|
|
|
|
|
|
|
|
All-In [31363]
TigerPulse: 100%
Posts: 10139
Joined: 1/28/15
|
Re: Been experimenting w some scallops this week.
Aug 17, 2022, 6:36 PM
[ in reply to Re: Been experimenting w some scallops this week. ] |
|
Initial thoughts-
Looks like you got a good sear on the scallops. Any seasoning other than salt is liable to burn, especially at temps as high as you need to achieve for a good quick sear. The risotto, honestly it looks way drier than risotto and more like normal rice. Risotto needs to be usually Arborio rice or another with high starch content, and stirred and loved and tons of stock for 45+ min to develop those starches. From a plating perspective I like the height, but the starch-protein ratio is a little off, and you’re missing some color and visual intrigue. I also think the parm should go directly on the risotto rather than on the scallops. For a home cooked meal, this is great and I’m sure the flavors are on point.
|
|
|
|
|
|
All-In [36448]
TigerPulse: 100%
Posts: 18324
Joined: 12/6/13
|
I did see the recipe called for Arborio rice
Aug 17, 2022, 6:47 PM
|
|
Which I don’t have and I’m improvising. I agreed with your critique of the dish, as this is something I am kinda winging just to develop my dish for later.
I need to find some different rice and yes if it was a restaurant dish I’d have more color for sure for the presentation. Which is why I said it wasn’t restaurant ready.
It’s so much fun though to make things others haven’t tried and introduce these flavors to them.
|
|
|
|
|
|
All-In [31363]
TigerPulse: 100%
Posts: 10139
Joined: 1/28/15
|
Re: I did see the recipe called for Arborio rice
Aug 17, 2022, 6:51 PM
|
|
I don’t think your technique failed, and sounds like your flavors were on point, it’s just impossible to get the texture & consistency without a short fat starchy rice grain. Almost all grocery stores these days carry arborio rice… what’s harder to get is bomboletta rice if you want legit paella rice.
Wife and kids like it? Make it again, everything gets better with repetition
|
|
|
|
|
|
All-In [36448]
TigerPulse: 100%
Posts: 18324
Joined: 12/6/13
|
Everyone loved it.
Aug 17, 2022, 6:55 PM
|
|
Agreed I’ll just keep at it with the dish bc it was well received and I’ll only get better at it. def check on that rice w more starch.
|
|
|
|
|
|
All-In [36448]
TigerPulse: 100%
Posts: 18324
Joined: 12/6/13
|
Pan seared the scallops w some spices
Aug 17, 2022, 6:41 PM
[ in reply to Re: Been experimenting w some scallops this week. ] |
|
The risotto was chicken broth. butter, onion, garlic, white wine, lemon juice. Some fresh parmigiana.
Made the diced onions with the butter, garlic. White wine and lemon juice sautéed.
Then threw them into the rice which was about half done w the chicken broth. It turned out really good imo.
|
|
|
|
|
|
All-In [40342]
TigerPulse: 100%
Posts: 23461
Joined: 7/13/12
|
never heard of scallops
Aug 17, 2022, 6:38 PM
|
|
I know some folks who have experimented with shrooms and Alice Dee, but not scallops. Good buzz?
|
|
|
|
|
|
Heisman Winner [135637]
TigerPulse: 100%
Posts: 41573
Joined: 8/26/07
|
|
|
|
|
|
All-In [31363]
TigerPulse: 100%
Posts: 10139
Joined: 1/28/15
|
Re: Been experimenting w some scallops this week.
Aug 17, 2022, 6:40 PM
|
|
|
|
I didn’t really style my plates tonight (and it’s hard to plate tacos cuntily), but I made charcoal grilled chicken thighs marinated overnight in lime, orange, HC red, cumin, paprika, garlic, with mango, cotija, pickled red onion, cilantro, salsa roja and of course plenty of fresh lime juice. Mexican rice, jasmine rice cooked with onion, garlic, tomato paste, and cilantro stems.
|
|
|
|
|
|
Lot o points [180864]
TigerPulse: 100%
Posts: 94571
Joined: 12/5/10
|
That one crumble to the left. Amazing***
Aug 17, 2022, 6:41 PM
|
|
|
|
|
|
|
|
All-In [31363]
TigerPulse: 100%
Posts: 10139
Joined: 1/28/15
|
Re: That one crumble to the left. Amazing***
Aug 17, 2022, 6:41 PM
|
|
She escaped… but not for long
|
|
|
|
|
|
All-In [47640]
TigerPulse: 100%
Posts: 21034
Joined: 12/22/98
|
|
|
|
|
|
Heisman Winner [119565]
TigerPulse: 100%
Posts: 54414
Joined: 6/24/09
|
Lamb chops here with asparagus, salad
Aug 17, 2022, 7:26 PM
|
|
And Malbec….
|
|
|
|
|
|
Replies: 15
| visibility 395
|
|
|
50
