It was one of those days you know... lazy but full of cooking inspiration. Especially after a failed attempt for a seafood dinner on Friday, when we realized that the seafood was incomplete bad to boot. I mentioned this right? Crappers... all day long?
From these I made soup for the prawns and scallops infused with white wine and garlic.
I also made tuna steak (well-done) with rockets and laced with caramalized red onion reduction.
Oysters as is with chopped chery tomatoes and olive oil with lemon.
Let's just do the grilled prawns as this is a simple way of preparing this dish:
- stuff garlic into the slits (SLITS ok..... you sick perverts)
- lay the prawns, the scallops and some chopped cherry tomatoes above the onions and drizzle olive oil to it and chuck them into the griller. On medium-high heat and for 15 minutes. Remember to turn the scallops after 10 minutes onto the other side.
Anyway, Sunday was a good day to give the palette a better taste of seafood comprising of prawns / oysters / scallops / tuna.
From these I made soup for the prawns and scallops infused with white wine and garlic.
I also made tuna steak (well-done) with rockets and laced with caramalized red onion reduction.
Here is the grilled garlic prawns and scallops.
Let's just do the grilled prawns as this is a simple way of preparing this dish:
- clean the prawns and gut the black stuff at the back. Some people say its poop, some say its the veins... whatever it is.... just gut the buggers!!
- stuff garlic into the slits (SLITS ok..... you sick perverts)
- for the scallops, dress it with oregano / basil / parsley
- chop some onions and put them unto the grilling pan for the grill contraption (not a grill pan).
- after its done, serve the prawns and the scallops beside each other and squeeze a touch of lemon over it, add a bit more of olive oil and dress it again with salt, pepper and flash some chopped parsley over the dish. Do not forget to place slices of lemon (for some who like the zing). The last touch must be to use the juices that have flowed out from the prawns and scallops and dress that over the dish for a better taste.
For those other dishes, just drop me a line and I'll share on how to make them. :)
Hope you enjoy the prawns!!
the prawn and scallop soup? How did u make that?
ReplyDeleteU added tomato puree after sautéing the prawns and scallops? Then add stock and blend?
Btw, interesting blog! Enjoyed reading it!
hello windbreeze, thanks for that comment :)
ReplyDeleteto be honest, i did not slaughter any suspecting tomatoes nor add puree to achieve the colour.
here's how:
i sauteed the glass prawns / scallops in olive oil and added chopped garlic and parsley in mid-high heat.
after 5 minutes, i added 500ml of water and added about 2 glasses of white wine.
i continued to cook the mixture in mid-high heat and constantly stirred the base. I added salt and pepper to taste. I added a tabelspoon of balsamic vinegar to the whole mixture.
i lowered the heat to mid and let the soup simmer for another 10 minutes.
to serve i added sprinkles of dried garlic bits and also dried rosemary leaves.
hope this helps!
Hmm, then the red colour of the soup came from the prawns? Amazing.
ReplyDelete