it's sunday, and after a night of drinking at my room party (roomie's bday) yesterday, i guess i can spare some time to make some yummy scallops with, wait for it... a shot of southern comfort. yes, waking up and doing more drinking. it's not my soco though, it's jerez's, but since he left it behind, i decided to steal one shot. just a shot jerez, please don't get mad. me makes u food next time ok?
ingredients:- 7 sea scallops
- 150ml orange juice
- 1 shot Southern Comfort
- 1 tbsp butter
- sliced mushrooms
- chopped spring onions
- salt
- white pepper
- garlic powder
- chili powder
- wash scallops, pat dry with paper towel.
- season both sides with salt, white pepper, garlic powder and chili powder.
- heat butter in pan until it's smoking hot.
- place seasoned scallops (wide side down) in a single layer. no sliding, no moving... no, don't you dare touch those scallops once they're down!
- gently turn them over with thongs after 1 1/2 minutes, and sear for another minute.
- plate the scallops.
- now add the sliced mushrooms to the pan. stir fry on medium heat for 2 minutes, seasoning with a little salt and pepper.
- scoop out the mushrooms and place them over the scallops.
- turn up the heat to high, add the shot of southern comfort and orange juice to the pan. boil for 5 minutes until the soco orange is reduced to a syrup.
- pour the SoCo orange reduction over the scallops and mushrooms.
- garnish with the chopped spring onions and serve.
this is a great appetizer. the scallops are nice and juicy, and eaten with the sauce, there's a symphony of sweetness, salty and tangy feeling, and just a teeny weeny bit spicy.
don't overcook the scallops! it becomes tough and rubbery, and when juices starts oozing out, u know it's too far gone. keep track of the cooking time, and keep an eye on the color of the scallops. as soon as they turn from translucent to opaque, get them off the heat!
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6 comments:
Yo! eh come back and cook for me haha. I have a large kitchen (well, large by singapore HDB flats' standards) but it's underutilised coz I'm just too lazy/tired to cook after work, and it's kinda tough to shop for stuff to cook for 2 person becoz supermarket stocks such big portions of everything! LOL.
Anyway, excuse the long rambling, but the point of this comment is to say that I WANT TO EAT YOUR FOOOOOD. :p
hahaha, okok, i'll make a trip to singapore if possible when i go back. gotta tour your new home and help u stock up ur kitchen.
there is something terribly wrong with this recipe...
no, nope, nothing wrong with it at all. mushrooms are YUMMY!!! hehe...
I just noticed how much oil there is floating around on your dish of scallops. And that's exactly the problem with Singaporean food - no oil, no flavouring, no nothing! I just don't understand how they think it's yummy when there is no flavouring.
I went to this place that purportedly sells "ipoh" hor funn, and here's what we got: hor funn in black starchy sauce (sweet more than salty), and plain soup that has no oil no taste. X_X
Pls come back soon and rescue me from blandness!! lol.
there isn't THAT much oil... but yeah, ewww... ipoh hor funn where got black starchy sauce wan? gross, i feel bad for u. are u making enough money to hire me as ur personal chef? lols, i made chinese food for my floor mates today and i have a few kawans who wants to hire me. haha... btw, this recipe was just featured in the oswegonian coz we're doing a food section now and we're just like publishing my recipes and stuff...
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