There has been and there still are lots of dishes which I haven’t had time to taste or that I haven’t been very eager to taste. There still are lots of dishes which I would love to get to know or which I never will hear anything about.
Prejudices sit tight – some of them perhaps for the rest of my life – but amazingly you can get rid of them, if you just dare to taste. Though I have to say that there are some dishes which I have tasted and still haven’t liked them. Quite definitely I can also say already now that there will never be any kind of worms or insects on my plate. And then again I’m not very enthusiastic over these new trends like for example pulled oatmeal or cricket bread. I really don’t understand the meaning of the latter one, bread is bread, when you make it with real flour.
My first attempt to eat snails practically traumatised me. In one Chinese restaurant they served us very huge snails in garlic sauce and mine nearly said “poiiiing” when I touched it with my chopstick. I just couldn’t eat it, and after that I have never dared to try again. Another very unpleasant experience I had was when I turned a grilled squid upside down. All those little suction cups and that round open mouth in the middle of the creature looked so extremely bad that the very squid flew over the fence and straight into a stray dog’s mouth. Not to mention the rest of my dish: a very good day for that dog! And I am absolutely sure that I’ll never be brave enough to touch an oyster.
It is obvious that you courageously and briskly have to try out with new ingredients and new dishes to make enough variation in your meals. Scallops are one of them – in the past I have just watched them very suspiciously on fish counters, but never thought that I could ever buy them. Then one day I decided to to be brave and buy some and now I have to admit that they are really delicious.
The recipe for gypsy mushroom risotto can be found here.
PORTION: 2 servings
TIME TO MAKE: 10-15 minutes
INGREDIENTS:
- 14 scallops
- olive or sesame oil
- a great blunt of butter
- salt (to your taste)
- black pepper (to your taste)
- 1 tablespoon of lemon juice
- 1 handful of chopped fresh parsley
- 1 tablespoon of chopped fresh dill
- 3-4 garlic clover (of to your taste)
Rinse and carefully dry the scallops. Salt them slightly before baking.
Add the butter and oil to a 12 to 14-inch saute pan on medium heat. Add crushed garlic, lemon juice and chopped herbs and then right after add also scallops. Fry on both sides until nicely brown (about two minutes each side) and add pepper and salt to your taste.
Serve with gypsy mushroom risotto. Use the baking stock to spice both rice and scallops.
Tags: gypsy mushroom risotto scallop scallops in garlic sauce
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