The fishmonger got some scallops from Tasmania. No big deal, I hear you say. Or think. Usually they have scallops from China or Chile. I have nothing against either country - but their scallops are not great. Well they are no doubt great when fresh back home, but not once they have been frozen, shipped across the ocean, trucked from the port to the fish markets and then trucked again to the retailer. These guys still had to travel from Tassie, but they flew. And they did not get frozen, which meant that they did not bleed water when cooked. So they could be pan-fried without poaching in their own liquid. The XO sauce was made using dried scallops, so it seemed like a natural partner. Ditto the shiitake mushrooms and black wood fungus.
RICE VERMICELLI WITH SCALLOPS, WOOD FUNGUS & XO SAUCE
You've been there???
ReplyDeleteNew York's Peninsula???
Yeah. A couple of drinks while a helicopter hovered and the usual sirens wailed on the streets below. Classic NYC
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