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Our three choices this month were for skirt steak, Tres Amigos, and eggplant parmesan. I opted for the second one! Sort of.
I have to be honest, I am not good at translating two dimensions (words) into three dimensions (real-life). So, I cannot even imagine what this dish was supposed to look like! Sorry. I'm thinking some kind of rosette: a scallop wrapped in petals of salmon and halibut.
In any case, I say that I 'sort of' made it because I skipped the halibut completely and used some fresh gravlax as the salmon part. And, as for my name - Seafood Kisses 'n' Hugs - I thought the scallops looked liked 'O's and I formed the gravlax into 'X's. Love...xoxo...get it?
I have to be honest, I am not good at translating two dimensions (words) into three dimensions (real-life). So, I cannot even imagine what this dish was supposed to look like! Sorry. I'm thinking some kind of rosette: a scallop wrapped in petals of salmon and halibut.
In any case, I say that I 'sort of' made it because I skipped the halibut completely and used some fresh gravlax as the salmon part. And, as for my name - Seafood Kisses 'n' Hugs - I thought the scallops looked liked 'O's and I formed the gravlax into 'X's. Love...xoxo...get it?
Ingredients for 4 servings
- 8 sea scallops
- freshly ground salt
- freshly ground pepper
- herbed compound butter (click name for my original post)
- gravlax
Procedure
Preheat the broiler. Season the scallops with salt and
pepper. Place the scallops on a broiler pan and top
each with a thin slice of compound butter. Cook 4 inches below the broiler for 7
minutes. The scallop will be just
underdone, which is exactly what you want. Any more and it will get rubbery.
To serve, place the broiled scallop on a plate. Top it with another thin slice of compound butter. Thinly slice your salmon and form 'X's. Serve immediately.
To serve, place the broiled scallop on a plate. Top it with another thin slice of compound butter. Thinly slice your salmon and form 'X's. Serve immediately.
This dish was a bit too complicated for me in June but I am totally saving it for later. I didn't think about just switching it up. I am not creative like that. Yum, yum!!
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