Comments on: Bay Scallops with Dashi, Chive Oil and Pineapple

By: steph

steph — Tue, 30 Mar 2010 06:44:20 +0000

I thought the salt would add something; I’m still kicking myself for forgetting it. I should pick up some scallops soon. Glad to hear that you liked it better with salt!

By: Cods

Cods — Mon, 29 Mar 2010 19:42:07 +0000

I re-made it this weekend with the salt and the dish was markedly better. I did substitute kosher salt for sea, as I found the texture of the sea salt to be too coarse and subtracted from it overall.

By: steph

steph — Thu, 25 Mar 2010 22:46:30 +0000

I think the salt’ll make a huge difference. If you do get a chance to make it, let me know what you think of the dish with the salt.

By: Cods

Cods — Thu, 25 Mar 2010 16:22:36 +0000

Really fresh raw scallops are a revelation, I made this last night with scallops that weren’t fresh shucked.
The dish didn’t blow me away like I’d hoped, but it was a really interesting combination of flavors. I too forgot the salt (duh!!), I wonder if that would have elevated it to “wow”. I still have pineapple, dashi and chive oil, might have to try this again this weekend – with the salt!

By: steph

steph — Thu, 11 Mar 2010 07:00:38 +0000

Julia,
Thanks! I love raw scallops too so I was pretty excited to try the dish; too bad I forgot salt!

By: steph

steph — Thu, 11 Mar 2010 06:56:31 +0000

Bruce,
I didn’t even notice the ring!
Can’t wait to have you guinea pig again sometime soon! (That sounded wrong…so wrong…)

By: Julia

Julia — Thu, 11 Mar 2010 01:50:07 +0000

Beautiful ring ;-)

I was interested in how this would turn out, with the acidity of pineapple alongside sweet raw scallop (raw scallop being one of my favourite things ever). Looks gorgeous in those glasses.

By: Bruce

Bruce — Wed, 10 Mar 2010 18:53:34 +0000

Admit it, that third picture was just added to show a nice shot of your ring!

Thanks again for having me over, I’ll guinea pig your recipes anytime (that I’m in town).

And yes, I used ‘guinea pig’ as a verb.

By: steph

steph — Wed, 10 Mar 2010 18:16:18 +0000

Andy,
Salt is so important!
I didn’t blanch the chives, but I thought the oil was surprisingly green, considering. The oil is still sitting in my fridge; I’ll have to check on the colour.

By: Andy

Andy — Wed, 10 Mar 2010 05:26:57 +0000

It is surprising how things taste a little flat without enough salt. They don’t taste quite like themselves.

Did you blanch the chives first? I think if you keep the oil for a week, that might make a difference in the color.