Reflections of a chef and restaurant owner. (AKA Therapy)
great pics of great products, wow. the scallops look great. I worked with some whole live scallops in the past and you must have cleaned that one up, right? or was i just that unlucky. i've got frozen prawns with roe, that is blue, but i've not seen them fresh ever before. What are you gonna do with it???
Yeah, that one is cleaned and ready for service.I was serving them as a combo with the scallop. Roasted chili butter, pistachio crust, micro basil. I leave them in the shell although butterflied. I spread the prawn open at the cut and press it down onto the saute pan. Saute and at the last minute introduce just a little liquid (wine or whatever) to produce steam and cover briefly.
P.S. The last time I served them was whole, head-on. The customers have an easier time with em this way.
How does shrimp roe taste? I would imagine pretty good.
These prawns are known for their sweet lobster flavor. The roe tastes similar, maybe a little more buttery.
Any plating pics?
No, we ended up with a busy night and was too busy keeping ourselves out of the weeds to think about photos.The same for the wine dinner. I would have liked to have gotten more shots but it was a little hectic.
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