Forbidden Flowers and Forbidden Rice!
When people don't like scallops it rarely seems to have anything to do with the flavor, but rather, the texture. Sadly, this is not this noble bivalve's fault. This tragic defamation of the wonderful shellfish's character falls directly at the feet of poor technique. First of all, scallops eaten live are incredibly delicious and have a texture that has a springy bite that seems to melt away after the first bite. Do not fear a raw scallop, they are astounding.
This recipe suggests a very hot and quick cooking method for these scallops, we're focussing on searing the outside of the meat without coagulating the proteins on the inside. If this is done correctly, you will be blown away at the texture of one of my all time favorite shellfish!
- Hemp Cook Aaron