GWSmith
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The scallops are placed...
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Here, the plating begins..........I let Chris do honors []
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Meanwhile, I prepped the organic broad leaf (Italian) parsley and quartered the lemon for the plating...
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Shown here, all scallops are on the rack, and a little 'basting' with the marinade being added to each...
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Good evening foodies..............lets pick this up right where it left off......... (thanks Boxx, can count on YOU for encouragement as always [] ) . OK, here is a photo of the scallops going on the broiling rack...
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And at this point.............I have more photos to process and title...... Time for a bit of shut eye here in the N'East...... TO BE CONTINUED:
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Mixin' it up....
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Ready to be blended....
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Chris puts together the fresh sourcream and chive mixture...
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In a short while, the asparagus is lightly saute'd and the balsamic has cooked down, time to let it set for a while on a lower heat...
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Surprise!....................Chris decided he wanted some of this special FIG balsamic vinegar in the mix......here, I made sure it was added...
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Into the pan..............the asparagus !
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Into the heated 12" saute pan, a nice grape seed oil, which is great for higher temps and a favorite in our Indian dishes [Y]
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Ends are cut off, the rest cut on the bias as shown and ready for a nice saute...
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Time to prep the asparagus []
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This photo shows the scallops resting in the marinade, this for about 45 minutes while other tasks in the kitchen continue....
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The first scallop goes into the xvoo and ginger mixture....
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The marinade is ready....
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The spuds bake......on..........
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Peppers are shopped and ready to into the bowl.... Yes, thats a round bamboo cutting board, a santoku knife made locally...(here in Western MA...) []
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Here, the scallops are set out after washing and will be placed in a marinade of fresh ginger, chopped sorrano chilis and XVOO (extra virgin olive oil). That process coming up next..
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Time to clean the fish, and always remember to remove the membrane which attaches to the shell....
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Quality, quality.....from our fish monger at Whole Foods..........[Y]
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Meanwhile........................A small, organic arugula and tomato salad topped with fresh thyme is put together, and that is generally saved as the last course....
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Into the countertop oven, set to convection and 325 degrees...
