Am debating whether to cook something unusual for Craig's birthday on Wednesday. Or, convince him to satisfy his addiction to Wabeck's fried oysters at Firefly. I was looking through the Molly Stevens Braising Cookbook and found the carmelized scallops. My favorite Vietnamese restaurant (Viet Chateau in Woodley Park--RIP) had caramelized shrimp which I just loved.
I was wondering if anybody here has made this and what did you think of it? It certainly looks easy enough.
Full Version: Molly Stevens' Braised Scallops
I have not made this, but just looked it up after your post. It looks sublime. Do share if you make it!!
QUOTE(monavano @ Aug 22 2005, 07:33 PM)
I have not made this, but just looked it up after your post. It looks sublime. Do share if you make it!!
OK. I was hoping somebody would chime in pronto with a yeah or nay. This is turning out to be such a hellacious week. On Craig's birthday, we have to go to a memorial service. Really. Because of that, I have had to change the date of delivery of his birthday present (which he doesn't know anything about) to later in the week. And, I'm not sure if I will have to accompany a family member to visit a lawyer later in the day or not. So, making the caramel sauce in advance will be a snap and cooking the scallops won't take much time. I will indeed make this in the next few days and report back. However, Firefly is starting to look better and better. Besides, I haven't had the lamb shoulder with the tomato-bread pudding yet.
It kind of reminds of my own birthday earlier this year. My mother died two days before (it was not exactly a surprise--just the timing). We went to Firefly. I wonder if John Wabeck (sp?) reads this section and wonders if his place is for solace, at least in our household.
Barbara,
I am so sorry for your losses!
I hope that Craig does get decent birthday celebration.
And please don't keep us in suspense--let us know how the scallops dish turns out, if you do make it.
A recipe wouldn't hurt, either.
Hang in there, and I hope the next year is better for both of you.
ScotteeM
I am so sorry for your losses!
I hope that Craig does get decent birthday celebration.
And please don't keep us in suspense--let us know how the scallops dish turns out, if you do make it.
A recipe wouldn't hurt, either.
Hang in there, and I hope the next year is better for both of you.
ScotteeM
Barbara, I had the oysters and the lamb just last night. They are, particularly the lamb, comforting which may be just the thing for you both.
I finally made this Sunday night. My first mistake (I think) was to buy the scallops at the Safeway. They were on sale and looked nice and plump, but may have been the "wet pack" kind--nobody there knew what I was talking about. Or, maybe I'm not particularly fond of scallops. I threw in some shrimp, too.
I made this recipe exactly as written. There seemed to be an awful lot of shallots. The recipe calls for two, minced. I wish there had been a measurement instead, like 1/4 cup or whatever.
The result reminded me of a version (made with salmon) I had at a short-lived Vietnamese restaurant which was located where Mantis is now. I much prefer the version I had at the late, lamented Viet Chateau.
The next time I make this, I will try to tweak the recipe. First, I would NOT make the caramel quite so dark. Second, I would add more water to the fish sauce. And, third, I would cook the shallots and then strain them out before cooking the seafood (I think I'll stick with shrimp). I believe this will get closer to what I remember.
On the other hand, this is one of simplest recipes in the entire book, and doesn't take very long at all.
One note about what to drink with this: several years ago I read that Gewurztraminer, as odd as that seems, is what goes best with Thai and other Asian dishes. The bottle we had worked very well with this dish.
I made this recipe exactly as written. There seemed to be an awful lot of shallots. The recipe calls for two, minced. I wish there had been a measurement instead, like 1/4 cup or whatever.
The result reminded me of a version (made with salmon) I had at a short-lived Vietnamese restaurant which was located where Mantis is now. I much prefer the version I had at the late, lamented Viet Chateau.
The next time I make this, I will try to tweak the recipe. First, I would NOT make the caramel quite so dark. Second, I would add more water to the fish sauce. And, third, I would cook the shallots and then strain them out before cooking the seafood (I think I'll stick with shrimp). I believe this will get closer to what I remember.
On the other hand, this is one of simplest recipes in the entire book, and doesn't take very long at all.
One note about what to drink with this: several years ago I read that Gewurztraminer, as odd as that seems, is what goes best with Thai and other Asian dishes. The bottle we had worked very well with this dish.
QUOTE(Barbara @ Sep 13 2005, 12:24 PM)
I finally made this Sunday night. My first mistake (I think) was to buy the scallops at the Safeway. They were on sale and looked nice and plump, but may have been the "wet pack" kind--nobody there knew what I was talking about. Or, maybe I'm not particularly fond of scallops. I threw in some shrimp, too.
I made this recipe exactly as written. There seemed to be an awful lot of shallots. The recipe calls for two, minced. I wish there had been a measurement instead, like 1/4 cup or whatever.
The result reminded me of a version (made with salmon) I had at a short-lived Vietnamese restaurant which was located where Mantis is now. I much prefer the version I had at the late, lamented Viet Chateau.
The next time I make this, I will try to tweak the recipe. First, I would NOT make the caramel quite so dark. Second, I would add more water to the fish sauce. And, third, I would cook the shallots and then strain them out before cooking the seafood (I think I'll stick with shrimp). I believe this will get closer to what I remember.
On the other hand, this is one of simplest recipes in the entire book, and doesn't take very long at all.
One note about what to drink with this: several years ago I read that Gewurztraminer, as odd as that seems, is what goes best with Thai and other Asian dishes. The bottle we had worked very well with this dish.
I made this recipe exactly as written. There seemed to be an awful lot of shallots. The recipe calls for two, minced. I wish there had been a measurement instead, like 1/4 cup or whatever.
The result reminded me of a version (made with salmon) I had at a short-lived Vietnamese restaurant which was located where Mantis is now. I much prefer the version I had at the late, lamented Viet Chateau.
The next time I make this, I will try to tweak the recipe. First, I would NOT make the caramel quite so dark. Second, I would add more water to the fish sauce. And, third, I would cook the shallots and then strain them out before cooking the seafood (I think I'll stick with shrimp). I believe this will get closer to what I remember.
On the other hand, this is one of simplest recipes in the entire book, and doesn't take very long at all.
One note about what to drink with this: several years ago I read that Gewurztraminer, as odd as that seems, is what goes best with Thai and other Asian dishes. The bottle we had worked very well with this dish.
Barbara, if it's not too difficult, would you mind posting or pm'ing me the recipe?
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