ckreef Posted April 2, 2016 Report Share Posted April 2, 2016 My Italian entry for the April Guru Challenge. . Saffron Scallops served with a side salad of tomato and mozzarella and a basil/garlic bruschetto. . Bruschetto ingredients. . . Gently saute the garlic in OO. Set aside to cool. . . . Chop and mix all ingredients. Cover and rest in refrigerator for a couple of hours to let all the flavors mingle and infuse. . . Tomato and mozzarella salad ingredients. . . Saffron Scallops ingredients. . . Toasted baguette. . . Large scallops, CI Seared at 450* for 2 minutes each side for a perfect MD - the way scallops should be served. . . Loved this meal. . . I've never cooked with saffron before - I'll do it again. . I hate bruschetto - let me rephrase - I hate chain restaurant bruschetto (they always overdose it with onion). By far the best bruschetto I've ever eaten and I have a couple of ideas to make it even better. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
dstr8 Posted April 2, 2016 Report Share Posted April 2, 2016 Wow...looks like a winner and something I need...er will try! 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 2, 2016 Report Share Posted April 2, 2016 Charles, that is an outstanding dish.!! So many colours working great together. Is that a scallop shell as a plate? 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2016 Report Share Posted April 2, 2016 Nice job. I like the technique of rubbing raw garlic cloves on the toasted bread. Just the right amount of flavor with the rest of the ingredients. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 2, 2016 Report Share Posted April 2, 2016 ck, that is a beautiful looking dish and a great idea to serve it on scallop shells.:) 1 Quote Link to comment Share on other sites More sharing options...
skreef Posted April 3, 2016 Report Share Posted April 3, 2016 I know ckreef is so critical of his food.. But it was nice to see this meal come together. And this was a spectacular meal. Thanks ckreef. Thumbs up for me. Sent from my SM-G920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 3, 2016 Author Report Share Posted April 3, 2016 Charles, that is an outstanding dish.!! So many colours working great together. Is that a scallop shell as a plate? ck, that is a beautiful looking dish and a great idea to serve it on scallop shells. I had some small scallop shells already but that wasn't going to do for these large scallops. The recipe I followed had a link to a website that sells scallop shells so I bought six king scallop shells. They are almost 6" in diameter. Figured I'd be able to use them for a few other cooks. . Money shot didn't come out exactly the way I wanted but decent enough. One day I'll get me a nice camera. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 3, 2016 Author Report Share Posted April 3, 2016 I know ckreef is so critical of his food.. But it was nice to see this meal come together. And this was a spectacular meal. Thanks ckreef. Thumbs up for me. Sent from my SM-G920V using Tapatalk This one came out fantastic. Went together without too much fuss. I like when cooks work out the way they are planned. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 3, 2016 Report Share Posted April 3, 2016 I'll be in trouble if you get a nice camera. Your dishes look good enough already. 1 Quote Link to comment Share on other sites More sharing options...
