Life has been pretty busy lately. I’ve been out of town quite a bit and also had family visiting in between trips. It’s starting to settle down, but of course now I’ve caught a cold. So, no baking this week, but instead I thought I’d share what we had for dinner the other night. Russ just got Ad Hoc at Home, Thomas Keller’s latest cookbook that’s more geared to the home cook than his previous works.
He made Caramelized Sea Scallops, which turned out to be surprisingly simple with fantastic results. You simply brine the scallops for no more than 10 minutes (only a minute or 2 more really does make them too salty, believe me) and then cook them in clarified butter. The product is well seasoned, tender scallops with a lovely caramelized brown color.
Debi (Table Talk)
April 14, 2010 at 7:15 am (15 years ago)Looks like you aced the recipe–beautiful color!
Stephanie
April 14, 2010 at 1:10 pm (15 years ago)Thanks Debi! They were a great color and delicious too!
vincent
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Stephanie
April 14, 2010 at 1:10 pm (15 years ago)Thanks Vincent, I’ll check it out!
Sasha
April 14, 2010 at 7:20 pm (15 years ago)Looks amazing – I have plans to make some Ad Hoc recipes soon – this looks and sounds fabulous. Nice job!
Stephanie
April 14, 2010 at 7:28 pm (15 years ago)Thanks Sasha! I definitely recommend this recipe. Let me know if there are other great Ad Hoc ones you try!
quickies on the dinner table
April 14, 2010 at 11:15 pm (15 years ago)Simple and lovely. That’s a beautiful crust on stunningly fresh scallops!
Danica
April 15, 2010 at 8:01 pm (15 years ago)we are SO MAKING THIS THIS WEEK.
except prolly with small scallops because they are cheaper. but they will still be good. I am going to pair them with ginger-sesame noodles!!!!
I GET VERY EXCITED ABOUT FOOD.
I went to Sunnyvale with my coworkers today and I was Yelping nearby restaurants before we were even done with our meeting. And listing places we could eat, before we even got out of the building. With the result that OUR car had fabulous pho at Pho Nam, and I got enough food for like maybe four meals for $12 (including a durian milkshake), and the OTHER car, which obviously lacked both leadership and a clear understanding of the importance of food, ate at MCDONALD’S – and got back to work in time to DO work, which is also not the point of going all the way to Sunnyvale for a meeting.
Stephanie
April 16, 2010 at 8:59 pm (15 years ago)I bet they would be good with ginger sesame noodles. Let me know how it turns out!
(I get very excited about food too 🙂 )
Your coworkers sound…uninformed. How was the durian milkshake?
tigerfish
April 16, 2010 at 1:08 am (15 years ago)That is the best way to make scallops in my opinion. 🙂
Stephanie
April 16, 2010 at 8:56 pm (15 years ago)I think I have to agree!
Carolyn Jung
April 16, 2010 at 8:03 am (15 years ago)I love this recipe from the Ad Hoc cookbook. Who knew you could — or even should — brine scallops! The results are amazing.
Stephanie
April 16, 2010 at 8:57 pm (15 years ago)I know – I’d never tried to brine scallops before! It’s a fantastic idea.
Adrianna from A Cozy Kitchen
April 16, 2010 at 11:07 am (15 years ago)I love the Ad Hoc Cookbook. The idea of brining scallops is totally new to me; the results look great.
Stephanie
April 16, 2010 at 8:57 pm (15 years ago)It was to me too but I definitely recommend it. It’s such an easy way to prepare scallops and totally delicious.
Amanda
April 16, 2010 at 1:50 pm (15 years ago)Oh. Wow.
My mouth is watering.
Fantastic.
Stephanie
April 16, 2010 at 8:58 pm (15 years ago)Thanks Amanda! Let me know when you make those Pac Man cookies 😉
Cookie
April 16, 2010 at 3:41 pm (15 years ago)These look amazing!
Stephanie
April 16, 2010 at 8:58 pm (15 years ago)Thanks Cookie!