I’m just getting back into cooking from Momofuku and I’m finding that the tiny dishes from Ko are perfect for hot summer days where I don’t want to eat anything at all.
Posts Tagged ‘scallops’
This is another one of Chang’s three-in-one recipes, but two of the recipes are just dressings and the other is arranging, so I’d say this is one of the easiest recipes in the Ko chapter. Fresh, sweet scallop is placed on top a tangy, slightly spicy buttermilk dressing with shoyu vinaigrette.
If you’ve ever read my post on Ad Hoc’s braised beef short ribs, you’ll remember my story about the friend who “accidentally” ate the best scallops he ever had in his life. The scallops were wrapped in bacon, and as this friend is a practicing Muslim, pork is a big no. I personally can’t remember the first time I ate the bacon-scallop combo, but for him, he just can’t forget it.
Chang mentions that finding bay scallops in the shell “can be tough even for a restaurant with a reliable fishmonger on speed dial.” He also mentions that you can substitute scallops in the shell for already-shucked bay scallops, so I headed over to Whole Foods to see what they could do for me.