Friday, I got a call from Mister Brisket, AKA Sanford Herskovitz. "I have something special coming in tomorrow morning and you want some" he told me. So what could be so special?
Diver Scallops. Dry packed diver scallops - meaning no sodium polytriphosphate, injected chemistry, water, or other yuckies. And these suckers would be big. Huge. "Grill them with a little salt, pepper and olive oil," he said. Ok, I'm with the program - bring 'em on.
Mister Brisket delivered two pounds of the scallops yesterday (he says he eats a full pound of these at a sitting - you have to realize that this is a big man). I wound up cooking up one pound for dinner for the two of us (and we had two left over) - and I gotta say - these are the best scallops I've ever tasted.
We started dinner with salad:
Organic Greens with Mackenzie Creamery Goat Cheese, Cherry Stop Dried Sweet Cherries, 12 Year Old Balsamic and EVOO
We'd accompany the scallops with fried Mei Fun (thin rice noodles) with vegetables. Though I wanted to grill the scallops as Sanford had suggested, the Cleveland weather gods again did not co-operate with my outdoor plans. So, I decided to sear them. After all, I'd watched the fish station saute scallops for about 4 hours at Lola the night before, so I had the technique all down.
I've had dry pack and scallops in the shell - and a lot of so-so scallops packaged other ways - these were some of the best scallops I've ever smelled, touched or tasted.
These things are f*cking huge! Note the ruler - they average over 2 inches in every direction.
Searing in cast iron. I didn't want to use EVOO at this high temp, so I used my Five Flavor Oil.
Served - Kosher Salt, Black Pepper and Five Flavor Oil. It didn't want or need another thing!
I don't want to exaggerate - but these scallops were simply amazing. Like little steaks.
I served them up with sauteed rice noodles and vegetables:
I'm so glad I have another pound of these babies on ice in the fridge for tonight! Thank you Mister Brisket for introducing me to the joys of playing with Diver Scallops!
Diver Scallops. Dry packed diver scallops - meaning no sodium polytriphosphate, injected chemistry, water, or other yuckies. And these suckers would be big. Huge. "Grill them with a little salt, pepper and olive oil," he said. Ok, I'm with the program - bring 'em on.
Mister Brisket delivered two pounds of the scallops yesterday (he says he eats a full pound of these at a sitting - you have to realize that this is a big man). I wound up cooking up one pound for dinner for the two of us (and we had two left over) - and I gotta say - these are the best scallops I've ever tasted.
We started dinner with salad:
Organic Greens with Mackenzie Creamery Goat Cheese, Cherry Stop Dried Sweet Cherries, 12 Year Old Balsamic and EVOO
We'd accompany the scallops with fried Mei Fun (thin rice noodles) with vegetables. Though I wanted to grill the scallops as Sanford had suggested, the Cleveland weather gods again did not co-operate with my outdoor plans. So, I decided to sear them. After all, I'd watched the fish station saute scallops for about 4 hours at Lola the night before, so I had the technique all down.
I've had dry pack and scallops in the shell - and a lot of so-so scallops packaged other ways - these were some of the best scallops I've ever smelled, touched or tasted.
These things are f*cking huge! Note the ruler - they average over 2 inches in every direction.
Searing in cast iron. I didn't want to use EVOO at this high temp, so I used my Five Flavor Oil.
Served - Kosher Salt, Black Pepper and Five Flavor Oil. It didn't want or need another thing!
I don't want to exaggerate - but these scallops were simply amazing. Like little steaks.
I served them up with sauteed rice noodles and vegetables:
I'm so glad I have another pound of these babies on ice in the fridge for tonight! Thank you Mister Brisket for introducing me to the joys of playing with Diver Scallops!
