Aug
09

Pan-fried scallops and roasted peppers with porcini and portobello pilaf I love scallops, but for whatever reason had never cooked them. Until tonight. They turned out delicious. Hurrah! Sorry for the slightly scruffy presentation, I was really hungry by this point so there wasn’t a lot of time to ponce about dressing the plate. The peppers were simple; halved, deseeded (but with the stalk left on for cosmetic effect), drizzled with a little balsamic vinegar and groundnut oil, seasoned, and roasted for about 50 minutes at 180 deg C / 350 deg F. The rice was similar to the one I described in this post, but I wanted a strong earthy, woody flavour to contrast with the sweet peppers and scallops. I used half again as many chopped fresh mushrooms (which were portobellos this time) and 10 g / 1/3 oz of dried porcini mushrooms soaked in hot water for thirty minutes. The soaking water went into the rice too (with the stock), and I also added thyme and sage. The scallops were cooked simply too, as this was my first time using them (and they are quite expensive) I didn’t want to get too adventurous. I washed and dried them, seasoned them with fresh pepper and a little oak-smoked sea salt, then quickly dipped them in melted butter and dropped them into a cast-iron grill pan over a highish heat. They cooked for a minute while I basted their other surface with more melted butter before flipping them over and letting them cook for just another minute. —Rich

Pan-fried scallops and roasted peppers with porcini and portobello pilaf

I love scallops, but for whatever reason had never cooked them. Until tonight. They turned out delicious. Hurrah! Sorry for the slightly scruffy presentation, I was really hungry by this point so there wasn’t a lot of time to ponce about dressing the plate.

The peppers were simple; halved, deseeded (but with the stalk left on for cosmetic effect), drizzled with a little balsamic vinegar and groundnut oil, seasoned, and roasted for about 50 minutes at 180 deg C / 350 deg F.

The rice was similar to the one I described in this post, but I wanted a strong earthy, woody flavour to contrast with the sweet peppers and scallops. I used half again as many chopped fresh mushrooms (which were portobellos this time) and 10 g / 1/3 oz of dried porcini mushrooms soaked in hot water for thirty minutes. The soaking water went into the rice too (with the stock), and I also added thyme and sage.

The scallops were cooked simply too, as this was my first time using them (and they are quite expensive) I didn’t want to get too adventurous. I washed and dried them, seasoned them with fresh pepper and a little oak-smoked sea salt, then quickly dipped them in melted butter and dropped them into a cast-iron grill pan over a highish heat. They cooked for a minute while I basted their other surface with more melted butter before flipping them over and letting them cook for just another minute.

—Rich

Recent comments

Blog comments powered by Disqus

Notes

  1. objectionsalad posted this