Kitchen Klutz: Getting burned by teriyaki scallops
**Check back Monday for this recipe
By Michèle De Meglio
Summer is all about the beach. And sitting on a pier indulging in fresh seafood after an afternoon dip in the Atlantic.
In an attempt to recreate my memories of dining on grilled mahi-mahi in the Bahamas last summer (it was amazing!), I sought inspiration from the pre-made meals in Whole Foods’ freezer section.
A frozen seafood dish (Henry & Lisa’s Bay Scallops with Japanese Glaze) caught my eye and I decided to make a similar concoction — from scratch. Actually, somewhat from scratch.
I purchased one pound of small bay scallops and a bottle of teriyaki sauce, which is obviously the not-from-scratch part.
To start, I coated a large frying pan with olive oil and kept it on medium heat. Once sizzling, I added the scallops and sauted them for a couple of minutes.
I have to say, I hate, hate, hate sauteing! Why does the oil always have to splash and burn me? I still need to figure out a way to prevent this — or lessen the pain.
Overcome with misery and desperately in need of Band-Aids, I poured in the teriyaki sauce and hoped for the best.
Verdict: Yuck! The sauce was too overpowering for the mild scallops. Even worse, I think the seafood might have been a bit gone off. Again, yuck!
Maybe this is one dish that’s better from the box.
Kitchen Klutz follows 20-something Michèle De Meglio as she burns casseroles and her fingers, all in hope of trading frozen dinners for home cooking.
Summer is all about the beach. And sitting on a pier indulging in fresh seafood after an afternoon dip in the Atlantic.
In an attempt to recreate my memories of dining on grilled mahi-mahi in the Bahamas last summer (it was amazing!), I sought inspiration from the pre-made meals in Whole Foods’ freezer section.
A frozen seafood dish (Henry & Lisa’s Bay Scallops with Japanese Glaze) caught my eye and I decided to make a similar concoction — from scratch. Actually, somewhat from scratch.
I purchased one pound of small bay scallops and a bottle of teriyaki sauce, which is obviously the not-from-scratch part.
To start, I coated a large frying pan with olive oil and kept it on medium heat. Once sizzling, I added the scallops and sauted them for a couple of minutes.
I have to say, I hate, hate, hate sauteing! Why does the oil always have to splash and burn me? I still need to figure out a way to prevent this — or lessen the pain.
Overcome with misery and desperately in need of Band-Aids, I poured in the teriyaki sauce and hoped for the best.
Verdict: Yuck! The sauce was too overpowering for the mild scallops. Even worse, I think the seafood might have been a bit gone off. Again, yuck!
Maybe this is one dish that’s better from the box.
Kitchen Klutz follows 20-something Michèle De Meglio as she burns casseroles and her fingers, all in hope of trading frozen dinners for home cooking.
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