Musings: Scalloping Around

Whilst my idea of cooking is toast and cereal, sometimes you need the expertise of a cook who has #SoMuchMore experience. I can make scrambled egg if that counts, and if I really try, a mean omelette. So in collaboration with my mother who holds the chef talent in my family, we embarked on making so much more of The Ideas Kitchen Baked Scallop in a Shell recipe.

Sea So Much More

Challenged with time, hunger we prepped the ingredients we could get and began to follow the recipe whilst making a few tweaks here and there. Being able to watch someone do it at the same time on an iPad or TV is an absolute game-changer and you never have to wonder if you’re doing it wrong. And if you are, who cares? It’s about learning, getting creative and a little messy.
If you’re looking for a full list of ingredients, you’ll find them here. And if you’re reading this and too young to be in the kitchen with knives, please seek permission from your parent or guardian… And if you’ve never heard of scallops, you must be living under the sea…
Anyway, here is my attempt at explaining how we cooked our version of baked scallops in a shell recipe… without the shell and with the aid of a microwave. Let’s just say the shell was there in spirit, but if you stick to the video below, it’d give you a better idea:

How To (Well, kind of…)🐚

1) Chop up vegetables like so… Don’t these colours look gorgeous together? No artificial food or additives in sight…
The scallops…

 

I’m aware this doesn’t look appetizing but it’s necessary!
Here I am holding an egg like Simba from the Lion King
Only yoking, you only need ONE egg…
The parts in between were followed by using the Ideas Kitchen recipe and referring to the video above. Along the way, I couldn’t believe just how easy it was to use the microwave for preparing this meal. It mean’t less chance of getting hurt as I am pretty accident prone and more time to sit down, eat and enjoy the food created. As we didn’t have the shell to ‘present’ the scallops, we decided to use to slice the puffed pastry and create a casing for them instead. This just goes to show you don’t necessarily have to follow a recipe exactly and it’s great to get creative! 
 10) Cook in the microwave for 10-12 until golden brown, leave to cool for a 1-2 minutes, pour white wine sauce over them and voila, they are ready to…

Serve

Serving suggestions are complete up to you, depending how fancy you like to go or how creative you are. I am always under the guise that the best food looks the worst, but sometimes looks and taste go hand in hand. However, Puffed pastry will always have a special place in my heart as the golden hues remind me of crisp winter leaves and summer sunsets.
 

Taste

The scallops tasted better than I imagined and the puffed pastry element was a refreshing twist on something I usually have battered. Was it healthier? I’m not sure but white wine sauce infused all the flavours together and I could imagine trying this recipe with not just scallops, but prawns and chicken.

Whilst my scallop recipe didn’t come out exactly to plan, more resembling a fish strudel concoction, it was quick and easy to make after a long day at work. However, when I have a little more time to find scallops in the shells, and have friends round for dinner, this will definitely be a recipe to follow. For more recipe ideas, check out the aptly named ‘Ideas Kitchen’. Do also check out the a series of YouTube videos in collaboration with Michelin-Star chef Tom Kitchin that show you just how much you can do with a microwave. You’ll be saying goodbye to Pot Noodle in no time…

Char xo

Please note, this is a collaborative post. 

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