Comments:
Have you ever dined on scallops . . .
. . . Don Turo?
The family made a request which I gladly obliged. The scallops are prepared in avocado oil . . .
. . . for its sautéing properties, while the vegetable medley consisting of steamed edamame, carrots, shallots, and jalapeño . . .
. . . are prepared in flavorful Italian olive oil.
A freshly made garden salad with chopped olives and radish . . .
. . . complemented our meal.
Bon appètit!
Looks lovely, but we are missing the most important part!
Vino!! (I know it was on the table )
)
Three out of four of us . . .
. . . sipped Livingston . . .
. . . chardonnay.
Iced coffee for me . . . wine isn't my style. And I never drink at home, only at my favorite watering holes or when visiting friends afar.
🍺
. Cheers, Filip
The trick is to use avocado oil . . .
. . . for the scallops. Makes sautéing a snap . . .
Thank you for the trick and lesson
I always thought, and didn't know actually, that avocado oil has got a very low smoke point, and hence only to be used as a dressing.
A very fine dish for your family, with lots of greens.
A very fine dish for your family, with lots of greens.
You mean olive oil has a low smoke point right?
Avocado oil has a fairly high smoke point, among the highest for cooking oils.
Yes, olive oil extra vergine in particular has a low smoking point.
I like to fry my breakfast eggs with olive oil.
I let the pan heat just a little longer after I can smell the hot oil, crack the eggs into it, turn the oven off and let the eggs gently fry!
I let the pan heat just a little longer after I can smell the hot oil, crack the eggs into it, turn the oven off and let the eggs gently fry!
That would be a chef's 'magic touch', right? . . .
. . . it's all in timing and heat modulation. And that's a skill that can't be taught . . . you either can or can't.
👨🏻🍳
Looks like my kind of meal! Never seen edamame sautéed with carrots. Those scallops - now I’m hungry.
I’ve only cooked scallops in a mix of butter and EVOO. How is the avacado oil?
Avocado oil is less flavorful than olive . . .
. . . but no oil is better for high temperature cooking.
🥑