Another dish in my mother's hand:
"Principles of cooking scallops - fry them quickly & serve them immediately: then they will be tender and melting. Fry them in butter for 1 1/2 minutes each side (until gently browned). Then deglaze with double cream, stirring all the time and it will make a lovely pale brown unctuous sauce!"
Showing posts with label scallops. Show all posts
Showing posts with label scallops. Show all posts
Sunday, 17 January 2016
Saturday, 4 May 2013
Scallops
This has nothing to do with the seafood but it does concern something I have only ever found in a fish and chip shop. I should be slightly more accurate: in fact, I have come across the scallop in a handful of fish and chip shops, but only in Coventry, where I was born, and York, where I went to university.
More chip than fish, the scallops I have in mind are discs of potato, dipped in batter and then deep-fried. Their shape, size and the addition of batter gives them, in my view, an utterly different taste and texture to chips. I would not wish to suggest that you replace "a portion of chips" with a scallop, but instead, have it as an extra item, like a gherkin or a pickled onion. And if that sounds excessive, what are you doing in a chip shop anyway?
More chip than fish, the scallops I have in mind are discs of potato, dipped in batter and then deep-fried. Their shape, size and the addition of batter gives them, in my view, an utterly different taste and texture to chips. I would not wish to suggest that you replace "a portion of chips" with a scallop, but instead, have it as an extra item, like a gherkin or a pickled onion. And if that sounds excessive, what are you doing in a chip shop anyway?
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