I love, love, LOVE scallops but they can go from super tender to rubbery very quickly if they aren't cooked hot and fast so they are nicely seared on the outside and still opaque in the center. To do this, I like to fry them in a pre-heated pan, finishing them by basting with clarified butter (butter which has had the butterfat removed in order to give it a higher smoke point) then serving with a creamy smoked pea puree and crispy strips of country ham.Read More
Recently I was wandering the aisles of a major home goods store and came across a bottle of smoked olive oil. While I could have dropped $18 on the bottle, I decided to save my money for a rainy day and try to create my own smoked olive oil at home, to be used as a compliment to any number of dishes included grilled vegetables, grilled polenta, steaks, and so much more!
Here's the how-to...Read More