When we go out to eat, I typically order seafood because I don't make it that often at home. That being said, when I do make it at home, I've had really great luck with some flavorful and tasty recipes! I found this salmon online and was craving scallops, so I used an old recipe which takes time but is worth it!
Scallops are incredibly delicious and easy to make - if you do it right. If you're watching cooking shows, you'll often see the expert chefs dismiss scallops because they're too chewy or raw. I can't tell you what they're doing wrong, but you know your scallops are done right if they melt in your mouth when you eat them.
After the jump is an extremely easy recipe for scallops. It's not a traditional recipe, because scallops vary in size. You're going to have to improvise a bit on this one depending on the size of your scallops and how many you feel like eating at once!
For us, this was our main dish and we ended up eating about 10 small scallops each. Have questions about how to cook scallops? Comment below or email us!
Earlier in the fall, I took cooking classes in Los Angeles at the EATZ cooking school. This is one of the recipes we learned to make in class. I've been trying to find the perfect time to try it out because to be honest, seafood still scares me a bit. But the only way to get more comfortable is to keep trying!
For Ahi tuna, something that is served pink, it can be pretty intimidating! You need to buy sashimi grade tuna, which you can get at Whole Foods. Sashimi grade tuna means that it was flash frozen on the boat to kill bacteria. Searing the tuna also kills bacteria on the fish. Whole Foods has a great reputation for taking care of their seafood.
We were once afraid to cook seafood on our own. The fear of undercooked seafood instantly went away when we realized how easy it is to cook scallops. At our Eatz Class (as seen in our last post), we mixed scallops with a sun-dried tomato beurre blanc sauce. We both love beurre blanc. It's light and delicious, especially over these pan seared scallops. Now that we are getting more comfortable with seafood, expect to see a lot more posts following our aquatic adventures.
Colin & Joanna
We recently got an online deal to try out this site BlueApron.com and we really enjoyed our first experience. We love to cook (DUH) but we don't always have time to discover new recipes or shop for all the strange ingredients they may need. Blue Apron sends us a box once a week with all the ingredients, pre-portioned and ready to use, for three meals for two. It's that simple! The best part is we can skip a week if we don't have time or don't like the menu.
The recipe below is the first of this week's three recipes and we can't wait to try the others!
Colin & Joanna