Over the weekend we received a disturbing note: "I mangled the (H-E-double-hockey-sticks) out of my scallops tonight and don't want to do it again." Instantly, we switched to nerd mode and wanted to help.
As fans of the sea, we can think of no better flavor than that of a deliciously caramelized scallop, seared on its lonesome in molten brown butter to crispy brown, tender perfection (as in the above photo). Achieving such perfection, for most, is another reality entirely. Overcooked, oversauced and overseasoned are the usual adjectives employed when a pan of these pliant bivalves meets a cruel fate.
Scallops are among the most delicate creatures in our oceans. Store them on ice or in the coldest part of the fridge to keep them fresh. Like a Grade-A steak, a scallop has natural sugars begging to be exploited. Try one raw and you'll understand why. But grocery store scallops are another story: they tend to come with a lot of water, which results in the first sin of searing. Award-winning chef Cathal Armstrong of Virginia's Restaurant Eve says a lot of scallops are treated with liquid phosphates. "They absorb them and it gives them a better retail value -- and white color -- but also a lot of water." Look for "dry pack" or "unsoaked" scallops. If that's not possible, drain them, pat them dry with a paper towel and dust them with easy available Wondra flour, which Armstrong says, "doesn't clump, but instead gives it a nice crust."
One of the best ways to enjoy scallops is dry-rubbed and pan-seared. One of the best ways to enjoy sushi is with a dollop of nose-clearing wasabi. Together, they make for a tasty and simple meal.
Forget about wasabi paste. For this meal, you just grind up some salt, pepper, wasabi powder, and other spices (the above included ground coriander and garlic), pat the scallops with the dry rub, and then follow normal pan-searing instructions. Put a solid amount of the tasty green stuff into the rub, and if you need a little more wasabi kick, you can bring some wasabi-flavored fleur de sel to the table to sprinkle as needed. It's a simple way to class up a bland dinner night, and it only takes about 20 minutes from start to finish (from prepping the greens and scallops to plating).
Note: In the above picture, the scallops are resting on butter-sauteed collard greens, previously mentioned here.
For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. These days, bento enthusiasts from all over the world share their creations on Flickr.
Today's bento, from Pinstripe Bindi on the Live Journal site, is refreshingly eclectic. We've got bacon-wrapped scallops, veggie havarti cheese cubes and cherry tomatoes, hummus, sweet corn on the cob cut into slices, triangular Triscuits, and white peach jelly candies. Hungry.
After disliking scallops through most of my childhood, I found them on my birthday dinner plate a few years ago. My friend had whipped up a warm scallop salad for my big day, and it was insanely delicious. Now, of course, I love the things. They're very tasty, pretty versatile, and are ridiculously simple to prepare.
Over the last few weeks, I wanted to use up the last of the big scallops hanging out in my freezer. First, I made the above -- a warm salad to get back to the roots of my scallop love. The key is to have a creamy sauce/dressing, and vegetables that are warm and almost limp (but still holding some firmness). This one had tomatoes, peppers, green beans, basil, and feta.
Toronto is a great city, but it's even better when you discover the myriad of great beer bars in the city. All of my favorites are on there, although Abbot on the Hill should've gotten more than just an honorable mention.
Last week I wrote about Rameniac, a guide to all things ramen so detailed and descriptive that it left me jonesing for a hot bowl of the stuff. As promised, I did indeed trek from my native Queens to Manhattan's East Village that same afternoon to satisfy my urge.
Rather than head to one of the neighborhood's longstanding ramenyas, I decided to try out Ramen Setagaya, a new spot that opened in mid-June amid much fanfare and accompanying long lines. Part of the reason for all the buzz surrounding Setagaya's opening lies in the fact that it's the first U.S. restaurant of a popular Tokyo chain. And a large part lies in the fact that they make one kickass bowl of soup.
I used to be afraid of scallops. Like few other things for which there is no explanation other than "maybe I was traumatized by it so badly in my childhood that I can't remember it, but I know I hate it," scallops were deep down in there with roast beef, rice krispies treats, cherry-flavored cough syrup, and the entire cuisine of Vietnam. However, in recent months, I have slowly been facing these fears head on.
Okay, so I am pretty sure that I still can't eat roast beef and rice krispies treats, but I have had some awesome experiences with scallops.
A friend of mine made a dinner of seared scallops that had been seasoned with just basic spices and exotic mushrooms that were sauteed in nothing but butter. Sometimes, the most delicious things are just that uncomplicated.
This might be just because I'm not a big seafood fan in the first place (except for some fish, clams, and scallops), but I find oysters a rather odd food to even think about eating. The way it must feel when it's going down your throat...gah. I wouldn't eat one for a million dollars.*
But I know that a lot of you out there love them, and Esquire has everything you need to know about buying and eating them: what they are, the difference between East Coast and West Coast oysters, how to shuck them (including the equipment you'll need), and a few companies where you can buy the best oysters in the country.
Oyster lovers, rejoice!
* This is a lie. I actually would eat one for a million dollars.
The web's first Japanese pizza page, as this web site proclaims itself, shows your the truly odd pies they're creating over there. Now, I'm all one for a little adventure in food, but come on, mayonnaise and octopus on a pizza? Gah.
I also love the design of the site. I said to myself, "wow, that's very 1996," and then I scrolled to the bottom of the page and found out that the page was created in 1995. OK, so I was a year off. I love how it looks like they haven't changed it since then (no kidding here, I'm actually serious).
But that still doesn't mean I'm going to throw scallops or crab legs on top of my pizza.
Marmalade seems to be flavour of the moment in a couple of corners of the UK food blog scene.
Lime and Dried Fig
Marmalade pops up at Fiordizucca which is recommended with bread and cheese, looks great too. Baking For
Britain provides a more indepth description and attempts - successfully I might add - a 17th century recipe for Quince Marmalade. More a jelly, really a
little like the Spanish Membillo. It's a great post and well worth reading.
English Patis has a recipe for Beansprout Spicy Rolls which sounds much more exotic as Lumpiang Togue. Sounds
really tasty so I have printed out the instructions/ingredients in anticipation of trying this one out. Roasted Cauilflower is on the
table at Nami-Nami and Pertelote has been joining in the world-wide fun of Sugar High Friday with Chestnut Rice Pudding with Cocoa
Nibs.
We've been making our way around the sushi bar here at slashfood, and preparation for Valentine's Day simply begs for a study in bivalves - clams, scallops, and those ever-so-aphrodisiac-al oysters.
"Gai" is a general Japanese term that refer to most of the clams. I very rarely see the kind of smaller clams that we put into chowders or batter and fry on a sushi menu. However, mirugai and hokkigai are regular offerings. Oysters are called "kaki."
We can change the way we make eggs -- scrambled, poached, fried -- but what about changing the eggs themselves? Mix up your scrambling routine with quail eggs.
A big selection of 
Sheryl Julian and Julie Riven 
This might be just because I'm not a big seafood fan in the first place (except for some fish, clams, and scallops), but I find oysters a rather odd food to even think about eating. The way it must feel when it's going down your throat...gah. I wouldn't eat one for a million dollars.*
Let them eat cake! 
The web's first Japanese pizza page, as 
We've been making our way around the sushi bar here at 
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
