Text 21751, 73 rader
Skriven 2009-03-10 22:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Trains 2
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goi Buoi (Vietnamese Pomelo Salad) pt2
 Categories: Vietnamese, Scallops, Salads
      Yield: 4 servings
 
           Directions
 
  1. Scallops: Rinse scallops under cold water and thoroughly pat dry.
  Place scallops in a single layer on paper towels. Allow scallops to
  reach room temperature to draw out excess moisture. (See note
  below.)
  
  When ready to cook, sprinkle scallops with salt and pepper on their
  flat sides. Over a high flame, heat a non-stick pan with oil until
  it begins to smoke. Use tongs to add about 8-10 scallops to the pan,
  taking care that the scallops don't touch. (The scallops exude a
  little juice as they cook. When overcrowded in the pan, they steam
  rather than sear.) After 2 mintues, the contact side will develop a
  golden crust. Quickly flip the scallops and sear again for another 2
  minutes. (The scallops should be lightly browned on each side but
  still translucent in the center.) Plate scallops immediately, and
  sear the next batch as necessary. Once all scallops have cooled,
  halve them lengthwise into thinner discs. Set aside.
  
  2. Pomelo: With a paring knife, peel off the thick outer rind and
  cottony pith of the pomelo. Separate the fleshy pulp from the opaque
  skins that form each wedge. Gently pull chunks of pomelo pulp into
  bite-size pieces and place them into a gallon-sized Ziploc bag or
  large Tupperware.
  
  3. Chilled Ingredients: Prep mango, carrot, cucumber, and herbs.
  Gently toss these ingredients along with the scallops into the
  pomelo container. Refrigerate.
  
  4. Dressing: Combine the chili, garlic, lime juice, and fish sauce
  in a small bowl. Refrigerate separately.
  
  An hour before serving, pour the dressing into the container holding
  the other refrigerated ingredients. Toss gently and fold through to
  combine.
  
  5. Garnish: Heat a large flat skillet over medium heat. As it begins
  to smoke, add sesame and sea salt and toast for 2 to 4 minutes,
  tossing continuously to ensure even browning. The seeds will smell
  nutty and turn gold as they begin to brown. As soon as this happens,
  pour seeds onto a plate to cool.
  
  Plate the salad and garnish with toasted sesame and peanuts.
  
  Scallops sold in supermarkets are often pre-soaked in sodium
  tripolyphosphate (STP). STP plumps up scallops and increases the
  price per unit of weight. Unfortunately for the home cook, the
  excess moisture causes these pre-soaked scallops to steam rather
  than sear. Use dry-packed scallops if available and bring to room
  temperature to drain off fluids before cooking.
  
  Posted by Tam Ngo
  
  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... Morality, like art, means drawing a line someplace.

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