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A caribbean treat

Discussion in 'Food Forum' started by noway, Apr 5, 2006.

  1. noway

    noway

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    Here's a dish I cooked up for a friend of mine. Ceviche shrimp & tilapia with fried scallops. A great meal for a beautiful day like one that we had today here in tropical South Florida ;)
     
  2. groundhawg

    groundhawg

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    mmm mmm looks delicious :cool:
     

  3. JaviFL

    JaviFL

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    Nice choice of Tempranillo. I love the Reserva, but the supply seems to be drying up.
     
  4. noway

    noway

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    If you get a chance try the gran reserva much better than the std issue reserva ;)
     
  5. K.C. Dia

    K.C. Dia

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    Noway, how did you do the fried scallops? What did you bread them with?
     
  6. noway

    noway

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    Will let me explain in detail;


    1st pick clean and fresh Sea scallops you can use the smaller bay scallops if you want.

    2nd seasoning with your seasonings ( l use alittle salt/black pepper and old bay seasoning )

    3rd beat a egg or 2

    4th coat scallops chuncks in egg mixture

    5th a plate of italian bread crumbs , cento plain or flavored crumbs

    6th roll scallops in the breading and immediately place in hot peanut oil and cook till a light brown coloring

    7th place on a paper towelette to absorb any extra oils

    That's pretty how I cook them and most other fried shellfish things. I serve these with some valentina salsa picante hotsauce as a finishing sauce ( the stuff you see in alot mexican and guatemalean dinners ) and some black pepper and salt on the side.

    ;)
     
  7. K.C. Dia

    K.C. Dia

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    Thanks for the recipe, I may try it this weekend. I figured you used italian breadcrumbs to get that nice brown color, rather than panko or regular breadcrumbs. BTW, it was a nice presentation, was that a scooped out avacado that the shrimp was in?
     
  8. noway

    noway

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    yes and sometimes I use a cantalope. thanks ;)