Iron Chef - VV

[Canelek]

So I am making a nice dinner for my ladyfriend this evening. I dropped by the local fancymart last night and picked up some ingredients. Instead of divulging my own quasi-plan for a meal, I figured it may be fun to open up the field and see how creative yall can be with my secret ingredient(s).

And the secret ingredient is.....


JUMBO PRAWNS AND DRY-PAC SCALLOPS!!!!

[Aslanna]

Hope she's not allergic to seafood!

[Canelek]

Lol, that would be embarassing....

Not only do I know she loves seafood (she grew up on coast), I know that she is allergic to ginger, and hates any sort of bell pepper.

[Ashur]

Who's yall?

[Leonaerd]

pan fry the scallops with butter and miso seasoning (if you have the time, use the miso as the butter)

i've never cooked shrimp... but I cook seafood every day and if I were about to make shrimp I'd get the soy sauce out

[Canelek]

Who's yall?

Yall chillins best clean yer room or I'll get the switch!

[Ashur]

I'd do a pasta with it with a date.

Melt butter in saute pan
Add crushed garlic and saute about a minute
Add some white wine
Add some cream
Bring to boil
Add water, corn starch, salt, pepper
Stir until thickened
Add seafood to sauce and cook a few mins (2-3)
Pour over pasta of choice or toss it with the pasta and s p r i n k l e it with fresh grated paramasan cheese (mmm)

For just myself I'd put it in a Jambalaya, but super spicy (as I know you like to cook) can be a killer on a date. Nothing like heartburn to ruin a romantic mood.

[Lalanae]

This is one of my favorite shrimp recipes. It's easy, amazingly delish, but very fattening because of all the butter. Would go very well with angel hair pasta. 189 reviews with a 4-fork rating, so plenty of people agree

http://www.epicurious.com/recipes/food/ ... ter-103369

12 jumbo shrimp (3/4 pound), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil

Preheat oven to 350°F.

Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.

While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.

Serve shrimp with sauce.

(Edit: I would consider grilling the shrimp rather than baking. Better flavor!)

[Canelek]

Good suggestions all!

Here is what I am going to go with this time though...

Prawn stir fry over jasmine rice (carrot, bean sprouts, snow peas and water chestnuts)

Pan-Seared Sea Scallops with wine/soy sauce/garlic reduction

----

I really do love the sound of those dishes though, thanks!

[Pherr the Dorf]

If you have true drypacs, then you don't need any oil to sear them off. If you cover them with anything strong enough to do anything but accentuate the flavor you should be shot. I would do more of a cool Vietnamese rice noodle dish with Mizuna, peanuts, cilantro (or basil or both) and a dressing based off that sweet chili sauce we all love. Top that with the hot dry seared scallops (med rare of course) and you are in like Flynn, whoever he is. The contrast of temperature will prove to be teh win!

Your shrimps sound fine to me.

[Canelek]

I just used enough olive oil to lightly coat surface. I patted dry the scallops (true dry pack) and lightly hit them with sea salt and black pepper.

Hot pan, just caramelized both sides and they came out great! Nice and medium rare with golden crust on either side.

After I removed them, I deglazed with white wine then added orange zest and some fresh orange juice...and a dollop of light soy. Once reduced, this made for a nice plating base for the scallops.

The dish made a nice compliment to the stir fry, although my veggies got a bit soft while warming and waiting on scallops. Everything is so quick with searing and stir fry, so I need to work on my timing!

[Spang]

Did she touch your penis?

[Ashur]

Did you use a blowtorch? All true Iron Chefs use a blowtorch at some point.

[cadalano]

shrimp is the only thing i have an unusual recipe for

brush shrimp lightly w/ mixture of olive oil, lemon juice, salt and pepper. can just use italian dressing too. grill em up. when they are almost done, brush em liberally with apricot preserves or jam- thats the unusual bit.

nothin too complicated. the jam leaves a sticky mess on the grill but they taste pretty good imo.

[Bubba Grizz]

I'd Shake n Bake them with a side of mashed taters and corn. Serve with a nice cold beer.

[Canelek]

shake and bake makes me sad in the pants. I like the jelly/jam idea.

[Fash]

All shrimp need is to be tossed in a bag of Old Bay and then grilled on skewers... priceless!