Cycle 12 – Cycle 285
17 (Sun) October 2021
Butter Garlic Scallops
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Th meal felt Swedish by virtue of IKEA-sourced mashed potatoes and green beans (green beans are generally unavailable in Korea), even if the main dish was vaguely French – pan-seared, basted with garlic-infused butter (although surely Swedes make scallops like this as well?).
The problem with making so many scallops – these 30 scallops were hardly enough to satisfy the boys’ demand – is that the remaining bits of garlic, residual butter, and scallop fond in the skillet from the initial batch of 10 was already scorched by the start of the second batch. But cooking the scallops on lower heat wouldn’t achieve the same browning. Cleaning the skillet in between batches would take too much time. So I will need additional pans, cooking separate batches simultaneously.
(See also KSCX)
(See also GLOBAL FOOD GLOSSARY)