So to all who sent their love and support to Boston: thank you. You don't realize how much even the tiniest tribute or mention can be until you are in that position. And to every police officer and emergency responder who pulled a 24-hour shift during Friday's harrowing lockdown: thank you, thank you, a thousand times thank you. It's a proud time to be in law enforcement, and it's a proud time to be a Bostonian.]
In Part two of my "Cooking like Ramsey", I tackle the dreaded pan-seared scallops.
Scallops are right up there with risotto on Hell's Kitchen, and, like risotto, it gets sent back more often than not. Overcooked, undercooked, burned, unseasoned…it's frightening to say the least.
But it really shouldn't be.
- Large scallops (they need to be at least silver-dollar sized or larger. Small pan-seared scallops is doable, but it's frustrating and have different cooking times)
- Romaine lettuce (at least a whole head)
- Green beans
Not pictured: olive oil, salt, and pepper
And bacon grease! Lots and lots of bacon grease!
My husband and I save our bacon grease, since it's wonderful to cook in (ever fried mini potato wedges in bacon grease? I could kick a puppy to eat that all I want and never gain a pound). It seems counter-productive to my gluten-reduce, crazy-healthy lifestyle, but really -- if you are going to fry something, what is better for your body? Chemical-ridden, super-processed Crisco or the grease from uncured bacon? If you don't save your bacon grease, you can get the right amount of bacon grease after cooking up a pound or two of bacon. So, make an amazing brunch, and save the bacon grease for dinner.
Secondly: prep everything. Scallops will need your complete attention, so get everything ready. Set up your steamer, wash your lettuce leaves. The last thing you want to do is have your attention diverted.