Community Cook Club

[Kathleen]

Proffer another! One you have not made before.

@HeyItsSara Not a YouTube video. I was intending to do a how do you make it thing as an experiment. I never worked out the details. So not at all the same thing.

 

[onedaychef]

ok, let's try this one...

according to voyoeats.com, scallops can be substituted for king oyster mushrooms, hearts of palm, cauliflower, tofu, tempeh, zucchini, or butternut squash.

https://voyoeats.com/the-7-best-vegan-scallop-substitutes-that-you-already-have-in-your-kitchen/

 

[taxlady]

I doubt that I will want to participate, but if I did, I would want to be trying out a recipe that someone here has made and recommends. I don't see any reason for a bunch of us to waste time and ingredients on a recipe that might not be as good as it sounds.

 

[onedaychef]

I've never made the above scallop recipe myself but have had made for me many times - for me they are the best way to eat scallops by a long way!!

 

[dragnlaw]

the only difficult part that I would not do is the Burning Oil. I would just buy some. @taxlady I've noticed you often have a similar oil on your foods. Trying to remember the brand you have as I just might get some.
I have plenty of scallops in the freezer but none with roe, maybe I would edge it with some mashed butternut squash or even carrot.

The next most difficult part would be the steaming for the right length of time. I wonder if I have a glass lid that would fit. I'd sure hate to get the timing wrong and waste those beautiful scallops.

At first the recipe looked very complicated and I thought no way! But going over it a 2nd time.... now it is a strong maybe.

Edit:
Of course, I can see many substituting the scallops. Availability, price. King Oyster mushrooms would be great!

 

[Kathleen]

Actually, I would struggle finding scallops with roes attached.

How about we make Jade's salt and pepper squid? I keep thinking about it. Squid is not very spendy.

 

[pictonguy]

I'm sure they're delicious, sounds like they should be and if people are going to partake then I just want to point out a few things.

Scallops in their shell (diver scallops or hand harvested scallops) are almost an endangered species as far as actually procuring them goes in NA so some extra effort will be needed. I get mine from Diana's in Toronto.

The cost is extreme if for example you want a decent size to present and personally u10's would be my choice and considering the waste rate is close to 90% then the "edible portion" for the 8-10 scallops per lb is around 70.00 CAD. basically 10.00 each.

The other concern is if someone was to purchase "in their shell" there's no knowing what size your going to actually get although shell size will dictate an average, but if your having a dinner party with say 6 guests and having different sizes to deal with, especially when actually cooking them, might be a something to consider.

Another factor is, the roe, not easily accepted on this side of the pond, the taste and texture is polarizing, to say the least. Even Eric of Le Bernardin in NYC focus's on just the abductor muscle and not the roe, just getting that out there.

A option to help mitigate some of these obstacles might be to purchase the shells and scallops separately. Not that the u10's as an example will be cheaper, it take cooking time and the outright time and difficulty of actually opening them considering even a professional will sometimes slip the knife through the abductor muscle making it unserviceable.

You picked a dish that on the surface seems pretty basic and easy, but it's not and really needs to be handled with experience in order to reduce the disappointment and frustration that will certainly be evident once you start. This is just my opinion of course, but I think purchasing separately should not be considered less of a feat because it's still a dish that requires a deft hand in order to pull off properly. I have a dozen scallop shells that I've harvested over they years.

 

[pictonguy]

Also as the host I would make sure the oil is sizzling and not served on the side for people to add as this recipe calls for, and here's why.

It's imperative that the oil be shimmering and just below the smoking point which allows the aromatics to releasing their essential oils and volatile compounds, which is especially true for ginger and garlic, which bloom with heat.

Not to mention the visual drama when the hot oil hits the dish not only in the presentation for your guests, last but not least the aroma that is immediately evident as well. Having the oil sitting as an accompaniment will reduce these factors and if the oil isn’t hot enough, those ingredients just soak and sit and they won’t develop the depth or perfume that after it's all said and done is the crescendo of this dish.

 

[pictonguy]

I'm not trying to put a damper on this dish because I think it's fabulous but just want to make a few factors aware to people so that it might make the experience more accessible for the novice and the experienced alike.

 

[dragnlaw]

OK pictonguy - all good advice! I was never thinking of getting any in the shell - wouldn't have known where to go (until you told me) and I assume they are a restaurant supply and wouldn't even sell to me.
The recipe is for 2, so I think that's much more manageable. Again, I just happen to have U10's in the freezer and just for me I would do 2 ()
Thanks for the tip on the sizzling oil. Might have just heated it up if I'd read the instructions and realized why. Now I know to make it really sizzle! LOL.
Think these will do for the shells? Tight fit, yeah but should fit.

And I won't forget the ginger and scallions. I'm starting to get excited.

 

[pictonguy]

OK pictonguy - all good advice! I was never thinking of getting any in the shell - wouldn't have known where to go (until you told me) and I assume they are a restaurant supply and wouldn't even sell to me.
The recipe is for 2, so I think that's much more manageable. Again, I just happen to have U10's in the freezer and just for me I would do 2 ()
Thanks for the tip on the sizzling oil. Might have just heated it up if I'd read the instructions and realized why. Now I know to make it really sizzle! LOL.
Think these will do for the shells? Tight fit, yeah but should fit.
View attachment 75073 And I won't forget the ginger and scallions. I'm starting to get excited.

Yeah, the shells are a little small for u10's but they will work, one scallop per shell, right?

Frozen scallops will work of course but not ideal due to taste and texture but because most people haven't consumed scallops very much and suspect most bought frozen anyway and the fact there's a sizzling oil that will dominate, most people will not know the differences. Personally I would try and get some dry packed scallops from a purveyor for this dish, but again frozen will work fine.

 

[dragnlaw]

I'll start with frozen, gotta use them up. I've had good success with them. They've been tender and flavourful... so far. I fully pat dry when defrosted.

 

[dragnlaw]

LOL, and yeah the shell will probably be 'overflowing' LOL

 

[Linda0818]

I'm not trying to put a damper on this dish because I think it's fabulous but just want to make a few factors aware to people so that it might make the experience more accessible for the novice and the experienced alike.

Yeah, this one is a little too involved for me, plus contains ingredients I have almost no chance of finding.

I'll pass on this one.

 

[dragnlaw]

No worries Linda, I'm sure there will be a few come up that just plain don't appeal to me.

 

[pictonguy]

Yeah, this one is a little too involved for me, plus contains ingredients I have almost no chance of finding.

I'll pass on this one.

I think I've described how accessible this dish really is when we're trying not to duplicate the recipe verbatim.

If no shell is available then a small porcelain dish will work and place a scallop in the dish or shell add the spring onion and ginger, that's ready for the steamer and that should take about 5 minutes of no serious complications other than julienning some ginger and onion.

The oil is again very simple by just adding the few ingredients to a peanut oil. Steam the scallops, then heat the oil to sizzling and pour over. You can sub the scallop for shrimp or any fish really, like halibut, or cod and it will still result in a decent and flavorful dish.

My intention was not to complicate this dish but just explain the nuances involved as the recipe was written .

 

[onedaychef]

Also as the host I would make sure the oil is sizzling and not served on the side for people to add as this recipe calls for, and here's why.

It's imperative that the oil be shimmering and just below the smoking point which allows the aromatics to releasing their essential oils and volatile compounds, which is especially true for ginger and garlic, which bloom with heat.

Not to mention the visual drama when the hot oil hits the dish not only in the presentation for your guests, last but not least the aroma that is immediately evident as well. Having the oil sitting as an accompaniment will reduce these factors and if the oil isn’t hot enough, those ingredients just soak and sit and they won’t develop the depth or perfume that after it's all said and done is the crescendo of this dish.

You're absolutely right, and we always had the oil fresh with the scallops - not on the side.

As I said, I haven't actually made this dish only had made for me... and, lets be clear, the roes are not important - I will eat them, but as happily not.

 

[Linda0818]

I think I've described how accessible this dish really is when we're trying not to duplicate the recipe verbatim.

If no shell is available then a small porcelain dish will work and place a scallop in the dish or shell add the spring onion and ginger, that's ready for the steamer and that should take about 5 minutes of no serious complications other than julienning some ginger and onion.

The oil is again very simple by just adding the few ingredients to a peanut oil. Steam the scallops, then heat the oil to sizzling and pour over. You can sub the scallop for shrimp or any fish really, like halibut, or cod and it will still result in a decent and flavorful dish.

My intention was not to complicate this dish but just explain the nuances involved as the recipe was written .

Oh, I know. I felt it was too involved for me before I read your messages. It's all good.

I can find clams and mussels in the grocery store, and even oysters. But I've never seen fresh scallops still in the shell.

 

[taxlady]

the only difficult part that I would not do is the Burning Oil. I would just buy some. @taxlady I've noticed you often have a similar oil on your foods. Trying to remember the brand you have as I just might get some.

Was that the one you mentioned wanting to try, before? That one is called Lao Gan Ma Chilli Crisp. The various supermarkets under the Loblaws banner around here all seem to carry it.

 

[dragnlaw]

Yes, that's it exactly! Thank You.
I believe I saw it one day when I was in a tearing hurry to pick up the kids. Didn't dare stop to examine, you know... even grocery stores have rabbit holes for me.
Marked in/on my shopping list!