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Message

Scallops...
Posted on 9/14/16 at 1:46 pm
Posted on 9/14/16 at 1:46 pm
I have some friends that are coming to Nola soon and she loves scallops. She wants to know where is the best place to have them---some place not terribly expensive. I don't like scallops, therefore I truly don't know what to tell her. What ya got??? TIA
Posted on 9/14/16 at 1:57 pm to CaliforniaTiger
Check to see if Boucherie has some. I've had some good ones there that aren't very expensive.
Posted on 9/14/16 at 2:53 pm to CaliforniaTiger
Is La Creole still open in BR? I had their BBQ scallops about 3 years ago. It's worth driving that far for from NO.
Posted on 9/14/16 at 3:49 pm to TigerFanatic99
quote:
Is La Creole still open in BR? I had their BBQ scallops about 3 years ago. It's worth driving that far for from NO.
Nope, shut down a while back, Chef Andre is now at City Pork
This post was edited on 9/14/16 at 3:50 pm
Posted on 9/14/16 at 5:04 pm to CaliforniaTiger
If you are in BR, Gouter on government has a nice scallop dish and not terribly expensive.
Get the Wild PB&J dish as well.
Get the Wild PB&J dish as well.
Posted on 9/14/16 at 5:42 pm to CaliforniaTiger
Your house
Seriously though, scallops are even easier to cook than a steak.
Seriously though, scallops are even easier to cook than a steak.
Posted on 9/14/16 at 10:34 pm to Powerman
quote:
Check to see if Boucherie has some. I've had some good ones there that aren't very expensive.
These are very good. I've been smoking scallops the last two years since I first had the ones at Boucherie.
If you friend wants to try different places, hit up Boucherie for dinner, the prices are same all day. Makes for an expensive lunch but reasonable dinner.
Posted on 9/14/16 at 10:55 pm to KosmoCramer
quote:
Seriously though, scallops are even easier to cook than a steak.
I can never seem to get the perfect sear I'm looking for and that I've had in restaurants.
Posted on 9/14/16 at 11:30 pm to Parrish
Boucherie sounds awesome! Thanks! They want to stay in Nola--not renting s car.
Posted on 9/15/16 at 12:03 am to Y.A. Tittle
I pat them dry several times. It really helps.
To the OP, Pelican Club, GW Fins
To the OP, Pelican Club, GW Fins
Posted on 9/15/16 at 12:37 am to Y.A. Tittle
quote:
I can never seem to get the perfect sear I'm looking for and that I've had in restaurants.
Let them air dry on a rack in the fridge for a bit after you pat dry.
And get the cast iron scorching hot. If you aren't setting off the smoke alarm, you aren't hot enough.
Posted on 9/15/16 at 12:39 am to KosmoCramer
Also use ghee instead of butter. It helps to minimize the smoke and you don't get that burnt butter taste.
Posted on 9/15/16 at 6:52 am to Y.A. Tittle
Put them in a dry Teflon skillet and press lightly so the entire surface is hitting the pan. Medium high and don't touch. They will stick then pop loose when seared. Pat the dry first as said.
No butter or oil needed and they will sear evenly.
No butter or oil needed and they will sear evenly.
Posted on 9/15/16 at 9:13 am to CaliforniaTiger
G W Fins has a signature "scallibut" dish that she will probably enjoy.
Posted on 9/15/16 at 12:10 pm to KosmoCramer
I've sauted andouille first and then placed my scallops in that. Cut a slit in the scallop and slide the sausage inside. Pretty good imo
This post was edited on 9/15/16 at 12:10 pm
Posted on 9/15/16 at 1:45 pm to CaliforniaTiger
Root had scallops smoked in a cigar box. They are no longer on the regular menu but may do them as a special occasionally.
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