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12/09/2005 07:37:28 PM · #1 |
 Fresh Oceans Scallops (Raw)
Done for a brochure This is what real fresh scallops loolk like (not white)
--JR
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12/09/2005 07:50:30 PM · #2 |
Interesting that a lot of cooking/talk shows are making scallops and bacon dishes. Where's the bacon?
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12/09/2005 07:53:52 PM · #3 |
I've never really mbeen atracted to the look of raw scallops. I like the way the look (and smell and taste) cooked.
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12/09/2005 07:58:16 PM · #4 |
I would burn-in/tone down the brightest highlights just a touch, and maybe blur their edges, to give a slightly softer look to the lighting, while making sure they still look wet and fresh.
I kind of agree about the presentation -- on a plate with parsley garnish I'd expect cooked scallops -- raw ones in a bowl or pan ... |
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12/09/2005 08:06:47 PM · #5 |
Actually, isn't it true that when photographing foods, they are seldom really cooked? Steak , for instance are often just marked and plated? No?
--JR |
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12/09/2005 08:58:41 PM · #6 |
I have to agree - uncooked fish, unless presented as sushi (ever wonder why they make sushi look so pretty?), shouldn't be presented the same way you might get the prepared food with garnish. Maybe arrange 4 or 5 of them in a scallop shell? or in the hand with a blurry background that looks like a fishing boat? The plate itself is distracting to me too.
I know it makes the shot a lot harder, but a plain white plate and or background will highlight that fresh scallops are not white.
Technically, the shot itself is strong.
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12/09/2005 09:26:32 PM · #7 |
Originally posted by faidoi:
Interesting that a lot of cooking/talk shows are making scallops and bacon dishes. Where's the bacon? |
Bacon + scallops is an abomination. I love my bacon (someone gave me 2lb of fresh bacon for my birthday this year), and I love my scallops, but please, not together! The way I see it, this is a combination for people who actually don't like scallops, as the bacon flavour overwhelms the scallopy goodness. |
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12/09/2005 09:59:31 PM · #8 |
Originally posted by jduffett:
Originally posted by faidoi:
Interesting that a lot of cooking/talk shows are making scallops and bacon dishes. Where's the bacon? |
Bacon + scallops is an abomination. I love my bacon (someone gave me 2lb of fresh bacon for my birthday this year), and I love my scallops, but please, not together! The way I see it, this is a combination for people who actually don't like scallops, as the bacon flavour overwhelms the scallopy goodness. |
I agree. Scallops lightly sautéed in a small amount of butter for about half a minute and smothered in cream with a touch of garlic and basil - sautéed another minute and laid over angel hair pasta....
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12/09/2005 10:07:28 PM · #9 |
Look- really really fresh scallops should be cooked minimally. When you get actually dry scallops (no water added, and not old where they have absorbed water from ice etc) simply heat pan to med-high. Add small amount of olive oil and equal amount of fresh butter. Caramelize scallops on onew side then turn to other side when browned. remove from pan when both sides have been colored. Make pan sauce with drippings (de-glaze with a little dry white wine garlic, fresh parsley perhaps, more whole butter.) Place sauce on plate, arrange scallops add lemon- wow. Nothing better.
--JR |
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12/09/2005 10:07:29 PM · #10 |
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12/09/2005 10:39:31 PM · #11 |
Raw Oysters !!!! mmmmmmmmmmmmmmm
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12/09/2005 10:58:32 PM · #12 |
Originally posted by jrjr:
Look- really really fresh scallops should be cooked minimally. When you get actually dry scallops (no water added, and not old where they have absorbed water from ice etc) simply heat pan to med-high. Add small amount of olive oil and equal amount of fresh butter. Caramelize scallops on onew side then turn to other side when browned. remove from pan when both sides have been colored. Make pan sauce with drippings (de-glaze with a little dry white wine garlic, fresh parsley perhaps, more whole butter.) Place sauce on plate, arrange scallops add lemon- wow. Nothing better.
--JR |
We've been getting a lot of absolutely fresh-off-the-boat scallops from a fisherman who's using the motel next door. He brings me 5 pouns or so each trip, and I cook him dinner that night and save the rest. Jrjr's absolutely right; fresh, untreated scallops are a marvel almost beyond compare. If you have a good deep-fryer (so you don't absorb a drop of oil) they're wonderful coated in panko breadcrumbs and flash fried for about 3 minutes. Crispy outside and barely cooked at the center. Plus the sauteeing technique he mentioned of course. And "ve made shrimp/scallop/gonger/garlic mousse and one them in puff pastry....
Robt. |
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12/09/2005 11:30:47 PM · #13 |
| Instead of a calendar, maybe we should make up a DPC cookbook -- people can contribute a recipe and a photo ... |
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12/10/2005 06:02:35 AM · #14 |
Good Idea. We have representation from all over the world. And diversity of all ages. What a beautiful book it would be.
--JR |
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12/10/2005 06:15:56 AM · #15 |
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12/10/2005 08:30:47 AM · #16 |
Originally posted by jrjr:
Look- really really fresh scallops should be cooked minimally. When you get actually dry scallops (no water added, and not old where they have absorbed water from ice etc) simply heat pan to med-high. Add small amount of olive oil and equal amount of fresh butter. Caramelize scallops on onew side then turn to other side when browned. remove from pan when both sides have been colored. Make pan sauce with drippings (de-glaze with a little dry white wine garlic, fresh parsley perhaps, more whole butter.) Place sauce on plate, arrange scallops add lemon- wow. Nothing better.
--JR |
For the record, I never saute with olive oil, as sauteing requires high heat and olive oil breaks down(burns or smokes easily) and the flavor tends to get wierd. For anyone interested.
I did do a seared Scallop dish (actually, cooked medium-well)not too long ago with a reduced red pepper juice finished(thickened)with butter some lemon zest, chiffonade of basil and truffle oil drizzled on top. It was pretty insane. But my farvorite is still deep fried with tartare sauce or a fancier version called Sauce Gribiche.
Message edited by author 2005-12-10 08:54:26. |
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12/10/2005 09:48:39 AM · #17 |
You are correct about the smoking point os Olive oil, but you are missing a great technique of mixing butter (even lower smoking point ) and olive oil together and using med-high (not high) heat. remember, if you have absolutely fresh scallops, your goal is to caramelize not cauterize. Med to med-high heat (below the smoking point) is the best.
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12/10/2005 10:03:43 AM · #18 |
I don't mean to brag
I don't mean to boast
but I like hot butter on my breakfast toast
-The Sugarhill Gang, Rappers Delight
My arteries are clogged with butter. As a Cordon Bleu grad I used to always saute with a butter oil combo but ultimately found the results lackluster...unless you are using really great butter (Plugra...doesn't even cut IMHO) and still...ho hum. It's a big Frenchy thing. Outside of that I don't like to saute in straight olive oil but find the blends (olive/soy) to be ok. Olive oil is pretty strong and dominates things in strange way so many of my contemporaries or co-workers won't use for many things but only in delicate ways. I don't know too many or any profesionals who saute with it. Anyway...it's all a matter of taste.
But some things are just plain wrong and should never be done like
...Tuna Cinnamon Cheddar Quiche. Yuck!
Message edited by author 2005-12-10 10:39:55. |
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