http://www.docook.com/2006/10/24/fresh-tasmanian-scallops/ real food for real people Mon, 05 Apr 2010 21:40:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.docook.com/2006/10/24/fresh-tasmanian-scallops/comment-page-1/#comment-3961 jeff clancy Tue, 13 Oct 2009 23:13:28 +0000 http://www.docook.com/2006/10/24/fresh-tasmanian-scallops/#comment-3961 I rank Tasmanian Scallops up there with Sydney Rock Oysters and Alaskan King Crab legs (and Beluga Caviar of course). The trick is to sear them quickly and then remove from the pan and keep warm. As they have a very delicate flavour it is best to use a gentle [not vigorous] sauce to re-heat them in. I serve them with a little Ginger, Chili, Sliced Snow-Pea thickened with Corn Flour and incorporating Soy sauce over Fettucini. I rank Tasmanian Scallops up there with Sydney Rock Oysters and Alaskan King Crab legs (and Beluga Caviar of course). The trick is to sear them quickly and then remove from the pan and keep warm. As they have a very delicate flavour it is best to use a gentle [not vigorous] sauce to re-heat them in. I serve them with a little Ginger, Chili, Sliced Snow-Pea thickened with Corn Flour and incorporating Soy sauce over Fettucini.

]]> http://www.docook.com/2006/10/24/fresh-tasmanian-scallops/comment-page-1/#comment-1498 Do Cook - » Easy Italian Style Mussels Sat, 06 Sep 2008 13:30:41 +0000 http://www.docook.com/2006/10/24/fresh-tasmanian-scallops/#comment-1498 [...] the scheme of shell fish I would probably rank the humble mussel in third place after oysters and scallops. What gets mussels into third place is they are abundant (where I am), cheap and reasonably easy to [...] [...] the scheme of shell fish I would probably rank the humble mussel in third place after oysters and scallops. What gets mussels into third place is they are abundant (where I am), cheap and reasonably easy to [...]

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