So… I haven’t posted in a while… I’ve took pictures and “wanted” to post with the recipe but I must say that I have neglected few things in my life and this blog has been a part of it.
My workload has significantly increased over the last few weeks and I have taken my training up a notch, so blogging has been on the back burner.
This meal was an epic scallop feast! My friend and I went for a long trail run and I managed not to kill him with the effort. I really needed to reward him and I know he enjoys food and he seems to love my cooking.
Jumbo scallops with salad and organic raspberries vinaigrette.
Dry the scallops with paper towel and lightly season with salt. I am in love with my Himalayan pink salt so I used it. To cook, you need a very hot pan with a little bit of olive oil and butter (the butter should not brown). Sear the scallop by cooking about 2 minutes and a half each side.
Organic Raspberries Vinaigrette
You can buy at any groceries store, or better: crush ¼ cup of fresh raspberries, add olive oil, lime juice and a dash of vinegar. Work like a charm!
To really feast, we needed another scallop plate.
Lemon pepper shrimps and scallops skewers
Put scallops and shrimps on pre-soaked bamboo skewer, sprinkle with lemon pepper spice. Cook on the BBQ at low heat and drizzle with lemon juice just before serving.
To finalize a feast!
Captain Morgan Spiced Rum and brown sugar glazed pineapple
Cut the pineapple in chunk, soften the brown sugar, add rum, add a little bit of butter and mix until runny. Cook the pineapple on the BBQ on low heat while brushing the fruit with the mixture until there is no mix left.
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