#dried scallops

[m00nb04rd5]

Conpoy (Food Fantasy)

[buffetlicious]

Dinner is mum’s home-cooked Noodles Soup with an assortment of ingredients. She used pork ribs and dried scallops to sweeten the soup then add in fish balls, fried bean curd puffs, bean curd skins filled with fish paste and lettuces. For the yellow noodles, it is the flatter type to better soak up the soup.

[racingtoaredlight]

RTARL investigates the world of very expensive Japanese snack foods

Well, it’s actually just the one snack food. It’s a scallop if you are unsure of what you’re looking at. And I’m not entirely clear on how expensive these things are.

I’m told they are very expensive. Somebody had them in my office but they had received them as a gift. From what I can tell it’s about $10-$20 for that one little package. Here is what I had on my desk to give a sense of scale:

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The scallop has been dried and even though I can’t read Japanese I feel confident in saying there aren’t many if any preservatives used in the production of this foodstuff.

I tried to get some good shots but I think the one with the pen is the only one that looks like anything.

OK, so you probably haven’t had one of these if you’re reading this blog and you aren’t a bot. Don’t be boring and tell me it looks gross and run away. It’s a prized item and you probably won’t ever run across it.

My official review is short. It tastes like a Hokkaido scallop. That’s what it is so that doesn’t say much but it also says everything that needs to be said. There isn’t a chemical aftertaste and there isn’t a lot of saltiness. The texture is jerky-like but not tough. You put the whole scallop in your mouth, abductor and all, and chew it up. It’s pretty great.

Hokkaido scallops are a little sweeter than the Maine scallops you usually get at American restaurants. (LIFEHACK!!! When a seafood is described as sweet that usually means it doesn’t have a lot of flavor but for scallops it actually is an appropriate descriptor. Nantucket Bay Scallops are legitimately sweet, for example, and other scallops are sweet in a scale relative to them.) Japanese scallops are, in and of themselves, no particularly rare delicacy. They aren’t served as much at white table cloth restaurants in the U.S. due to their odd shape (kind of bowed out on the sides) and the fact that they don’t caramelize as obviously as Maine scallops. I personally like the flavor of Hokkaido scallops a little better but that might be more a product of how they are packed than any inherent quality of the animal.

As a fan of dried seaweed snacks I’m maybe in need of a deeper dive into savory Japanese snacks. If you have suggestions in the comments I will surely acknowledge them if I see them and then probably forget whatever was suggested.

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[burpappetit]

{Recipe} Steamed Broccoli with Scallop Sauce

If you're craving for a dish with rich flavours, you must make the Steamed Broccoli with Scallop Sauce. Get recipe-

Today, I’d like to shout out to a vegetable that looks like a beautiful bunch of flower in green.  If you ever want to celebrate a birthday or V-Day with that special someone who absolutely adores broccoli, do consider gifting these beautiful florets with a large golden bow.  Not only are they edible (unlike flowers), they are full of nutrition (super food for kids) and very delicious.

My mom…

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[paintedimagining]

Ramp Chili Oil (Taberu Rayu) by norecipes on Flickr.