Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
This weekend, for my first time I cooked with scallops in shells.
I was surprised that both taste and texture was different from thoose without shells.
First is scallops with lemon air, chili and chives and the other is, scallops in bell pepper coulis with parsley, chives, chorizo and chili.
This weekend, for my first time I cooked with scallops in shells.
I was surprised that both taste and texture was different from thoose without shells.
First is scallops with lemon air, chili and chives and the other is, scallops in bell pepper coulis with parsley, chives and chili.
