Sunday, January 04, 2009

My FIL's scallop recipe

I had blogged about the scallop fishing and the preparation process here. Now I shall share my FIL's recipe on how to cook the scallop.

After shucking the scallop, remove the flesh that surrounds the white meat (la noix). Some people discard the flesh completely, but my FIL only takes out the dark part and keep the rest (les barbes in French) (pink and purple color flesh).

Chop the remaining flesh and clean them carefully. Some people believe that this part of the scallop gives the best taste but it takes longer time to cook. Pan fry them for a while. Another side dish he prepared was slide carrot, pan fried.

Add in the scallop to the pan with the flesh and then pour in some cognac. As a side note, in this family cognac is only served for cooking purposes, they don't drink them like the Malaysians!

Light a match on the surface of the pan and flame it off. Let it flame for around 1 to 2 minutes.

Et voilà, the scallop is served with the carrot. Do not overdose the cognac as the dish could turn out bitter.

Enjoy your meal!

1 comment:

  1. looks delicious! but I think I'm drunk after that!