Comments on: sea scallops with cauliflower puree and granny smith sauce

By: maris

maris — Thu, 30 Oct 2008 13:48:57 +0000

This looks great! I’m not a big meat eater but so many fall-flavored recipes involve braised meat or heavy main courses but your granny smith sauce sounds like a perfect complement for scallops.

By: Maffy

Maffy — Tue, 21 Oct 2008 16:11:00 +0000

What’s the secret to cooking scallops correctly? Dry pan? Olive oil? I love the deep crust on yours in the picture, but mine were cooked to the right temp/texture, but they didn’t have that serious sear on the outside. Thanks!

By: Heather

Heather — Tue, 21 Oct 2008 05:52:51 +0000

I can’t believe one scallop could constitute nearly two servings of protein. That’s obscene!

By: Nate

Nate — Mon, 20 Oct 2008 20:01:43 +0000

I wonder what it would be like to puree the apples and cauliflower together.

By: Donald

Donald — Mon, 20 Oct 2008 19:49:02 +0000

I have noticed the ginormous scallops. I just did some with some braised greens and BACON! I mean these things were huge.

The puree, we used to do that in the stead of mashed potatoes when on the SB diet. I grew to like them. They take on most any flavoring you put to them.

By: Peter

Peter — Mon, 20 Oct 2008 11:37:30 +0000

When I saw the title of this dish come thru my reader, I knew this would be goof and now it’s confirmed…delicious scallop plate.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 20 Oct 2008 02:00:50 +0000

Looks delicious. Love the the granny smith sauce! Have you ever tried scallop sashimi?

By: ponyboat

ponyboat — Mon, 20 Oct 2008 01:34:54 +0000

what a beautiful dish! And the food looks wonderful too! I would eat scallops any old way. In fact, rarely can I order anything else when there is a scallop dish on the menu. But these in particular look so spectacular! I will have to try to find some decent sea scallops around here and try it, who knows maybe the Piggly Wiggly stocks them next to the catfish and tilapia.

By: Peter

Peter — Mon, 20 Oct 2008 00:40:10 +0000

I was just thinking about scallops in the car this afternoon. Maybe tomorrow… but I’m not sure about the apple sauce. Might do another sumac thing.

By: TaratheFoodie

TaratheFoodie — Sun, 19 Oct 2008 22:18:01 +0000

I agree… you just can’t go wrong with a perfectly seared sea scallop. They’re so easy to cook and so good with just a bit of olive oil, salt, and pepper. What could be easier than that? We’ve got the same sickness in our house, too, so you’re not alone. I believe we also share the same lamb affliction you two do.

And by the way, this dish looks great. The pureed cauliflower sounds deLISH!

By: MangerLaVille

MangerLaVille — Sun, 19 Oct 2008 22:09:13 +0000

Yummy, I love cawliflower puree and the apple “sauce” lends itself perfectly. It looks like you cooked your scallops perfectly…I can’t wait to try. I am very picky on where my scallops come from due to an unfortunate scallop incident.

By: claudia

claudia — Sun, 19 Oct 2008 04:03:52 +0000

chefectomy – awww shucks

lauren – scallops are great.

kristie – i’m getting betterer all the time

melissa – if you hit the puree just right it’s really a killer side

salena – open a restaurant here… please? and nice to meet you!

we are never full – we totally need to tawk. it’s a cinch once you know the ropes.

marie – me neither. that’s why we rip off the pro’s!

noble – i call the leftover crust in the pan that peels off in strips, scallop bacon

chris – yup

julie – damn that sounds GREAT

cookie – wow, i gave YOU an idea? that’s a switch…

amy – backatcha

dan – i gotta try that. interesting…

robin – ok – now i feel better knowing you do it too. and yes, i worked hard on my scallop crusting abilities…

By: chefectomy

chefectomy — Sun, 19 Oct 2008 02:44:12 +0000

ok….YUMMM!!!!…Your talent is limitless.

By: Lauren

Lauren — Sun, 19 Oct 2008 02:26:34 +0000

I can personally attest to the gigantic and flavorful scallop. Scallops are great.

By: Kristie

Kristie — Sun, 19 Oct 2008 00:38:25 +0000

Scallops should never get that big. I’d start looking around their harvesting areas for nuclear waste vats tipped over into the water…

Anyway, isn’t it badass when you get good enough at flavor identification and methodry that you can just walk into your favorite restaurant and figure out how the dish you’re eating was made? I love that.

By: Melissa

Melissa — Sat, 18 Oct 2008 23:49:53 +0000

You know we’re big fans of scallops over here too. I’m always happy to see your posts for new ideas. And I love your description of the entire process.

I’m down to do the cauliflower thing since I don’t like mashed potatoes very much. I make them really well, I know I do, but they just don’t do anything for me. I’ve seen cauliflower puree in the past (perhaps here? I dunno) and have wanted to try it as a sub.

Very, very nice job. And that menu looks great. I’d like to try the shellfish stew.

By: Salena of The Daily Rant

Salena of The Daily Rant — Sat, 18 Oct 2008 20:43:30 +0000

I just LOVE scallops!! You have some great ways to prepare them here and every single photo makes them look utterly DELICIOUS!

I’m really enjoying your archives. Being from New York (and from a restaurant owning family) and having lived in Nashville, I can’t tell you how many times my best friend and I (who currently lives there) have said “We should open a restaurant.”

One of these days…

By: We Are Never Full

We Are Never Full — Sat, 18 Oct 2008 17:53:59 +0000

god damn you and your fucking seared perfectly scallops!!!!!!!

can you just do a friggin photo play-by-play for me? i can NEVER get it right.

By: Marie

Marie — Sat, 18 Oct 2008 02:01:28 +0000

I totally agree about the size of scallops lately. The last ones I bought at Whole Foods were huge, and oh so delicious!! That apple reduction sounds wonderful, I would have never thought to put those flavors together.

By: noble pig

noble pig — Sat, 18 Oct 2008 01:15:33 +0000

Oh how yummy and cauliflower puree is my absolute favorite. I love you scallop crust, you are good.

By: Chris

Chris — Fri, 17 Oct 2008 23:21:33 +0000

I love scallops.
These look fabulous.

By: Julia

Julia — Fri, 17 Oct 2008 19:18:10 +0000

I do something very similiar — and I couldn’t agree more — it’s an awesome combination! I usually just do the cauliflower and apple in the same pot (after sauteeing them in butter first). An extra loving touch: I make a flavored oil with fresh vanilla bean and curry powder and drizzle that on top.

By: cookiecrumb

cookiecrumb — Fri, 17 Oct 2008 19:14:13 +0000

I believe you. Although I’d never have dreamed up apples ‘n’ scallops. But now, I’m thinking: Scallops are sweet, use your imagination.
So thanks.

By: Amy

Amy — Fri, 17 Oct 2008 17:08:47 +0000

One word: YUM!

By: dan

dan — Fri, 17 Oct 2008 16:53:53 +0000

omg that looks amazing!!!

i once put food processed walnuts in my mashed taters. bet that’d be good in the cauliflower too…