| Phalanx |
04-11-2007 09:18 AM |
Scallops in the half-shell, took them out of the shell, seared both sides, put some butter, ginger, pepper, a 1/4 cap per shell of stones ginger wine, and a couple of small capers per shell - let them kind've stew by throwing them back into the shell once heated shell-side down into the pan, turned 'em 3-4 times... The mixture of flavours mixed into the juices of the scallop was quite nice. Added a few drops of lemon juice towards the end, and more pepper.
Tiger prawns, shelled and cold. Lemon juice, straight up.
Fried some of those breaded prawn things...I don't like these very much...pulled the breading off one and at it, left it at that.
Some baby octopus, heads removed, 4 tentacles per peice, fried quickly in garlic and chopped corriander (cilantro, not the seeds, US folks), a little tumeric and sweet paprika, pepper, lemon.
Totally nice...love octopus...
Has all of this with a salad of coral lettuce, something like cherry tomatoes not sure the breed exactly), yellow capsicum, spanish onion, rocket, avocado.
Dressed with (again) some freshly squeezed lemon juice, and a paul newmans brand vinegarette.
Had a couple of slices of bread, made prawn/octopus and salad folds.
Totally awesome dinner overall. Big seafood craves lately.
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