SoCo Orange Scallops

classes started already, which means i don't have as much time to cook anymore :(
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

this is how we party...

1. wash scallops, pat dry with paper towel.
2. season both sides with salt, white pepper, garlic powder and chili powder.
3. heat butter in pan until it's smoking hot.
4. 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!
5. gently turn them over with thongs after 1 1/2 minutes, and sear for another minute.
6. plate the scallops.
7. now add the sliced mushrooms to the pan. stir fry on medium heat for 2 minutes, seasoning with a little salt and pepper.
8. scoop out the mushrooms and place them over the scallops.
9. 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.
10. pour the SoCo orange reduction over the scallops and mushrooms.
11. 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!

ham & mushroom carbonara pasta

my good friend kenneth requested to have another taste of my carbonara pasta before i fly off to the states so we were at bangkung park last night with jojo, sheila and josh, and this is what i served them...

heat 2 tbsp olive oil with 1 tbsp butter in a large skillet and leave it on medium heat. saute 1 roughly chopped large onion for 2 minutes. add 5 cloves of minced garlic and continue to saute for another minute or so until fragrant. add in 8 shitake mushrooms (thinly sliced), season with a pinch of salt and generous dashes of black pepper, and saute for 2 minutes. stir in 5 slices of ham (cut in cubes or strips) and fry for another minute. then pour in 750ml (or 3 cups) of whipping cream, season with salt to taste and slowly bring it to boil. let it simmer for 5 minutes. Remove from heat, stir in 1 tbsp of finely chopped basil. gently drizzle in 2 egg yolks (lightly beaten and mixed with 1 tsp water), stirring throughout the process. served warm over pasta (250 g) cooked as per packet instructions. serves 5 pax.

* even though i actually used angel hair pasta on this recipe, i recommend using fettucine (flat & thin), fusili (2 or 3 edged spiral) or penne (medium length tubes cut diagonally at both ends) pasta for better sauce retention and maximum flavor. these types of pasta are common enough to find at most supermarkets.

* how not to burn your butter when pan frying: 2 parts vegetable oil, 1 part butter. the butter is for flavoring only so you dont actually need too much of it.

* if you're using dried shitake mushrooms, soak them in warm water at least 4 hours ahead of cooking.

* i used EMBORG brand's UHT whipping cream for this recipe. if you are using ANCHOR brand's whipping cream, you can cut down the simmering time to just 2 minutes as anchor's cream is thicker in consistency.

* you can forgo the basil leaves if you cant get your hands on any. it's a pretty common herb, available in most major supermarkets (although giant is not exactly prompt in restocking their supplies) and at wet markets.

* try to avoid reheating the sauce after adding the egg. you dont want to compromise the smooth texture of the sauce and turn it lumpy.

tsemeiroquai, over and out...