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Old 02-26-2008, 12:13 PM   #21
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IC, I've been making a scallop entree at work, pan-seared, flip them once, up in the salamander to cook a bit more, when they're about "medium", pull them out, remove to a small plate and keep warm (carry-over cooking will finish them), and deglaze the cooking pan with a shot of white wine, then add in a bacon/veloute roux-thickened sauce. Served over ham grits with peas scattered over the grits, then sauce over the peas and grits.

Have you thought about pan-roasting the corn to help bring out the natural sugars? It might add a color contrast and textural difference as well.
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Old 03-03-2008, 12:00 AM   #22
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Quote:
Originally Posted by AllenOK View Post
Have you thought about pan-roasting the corn to help bring out the natural sugars? It might add a color contrast and textural difference as well.
Yeah, I tried a version to where I caramelized the corn when sauteeing and it was good, but it overpowered the sauce and all you tasted was the caramelized corn.

But I was thinking of a dish to utilize the caramelized corn in. I have a couple of ideas but haven't gotten a chance to try them out yet.
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Old 03-03-2008, 12:09 AM   #23
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The only scallops available to me are flash frozen ... are they a good option or a "don't bother" ... especially the baby bay scallops? Saw them at Sam's yesterday and wondered. What should I be looking for?
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