Here's one for my personal record books. For one, it was far less expensive than you might imagine (about $25 for the two of us, total). For another, total prep time was about 20 minutes. Here was the start of it; six large scallops, and two good sized lobster tails totaling about a pound. I sheared the tops of the shells and pulled out the meat.
For the lobster, I did essentially the same thing as with the alaskan cod the other night. This time I used ghee instead of butter, about 1/3" in the covered skillet, a tablespoon of water added (ghee, by definition, has the water removed) and the juice from half a lime (out of lemons). The moisture is necessary for the poaching. That's at about medium low for perhaps five minutes. Then, remove, and you'll have to make small slits in the back to lay them back flat in their shells. Then, spoon on some of that ghee from the pan, sprinkle on the obligatory paprika, and under the broiler for 2-3 minutes. In the meantime, I simply pan fried the scallops in coconut oil, finishing off with a few dashes of toasted sesame oil and sprinkles of sesame seeds, turning the heat up high for a minute to toast the seeds and brown the scallops.
So, here you have it. For the dipping sauce, I used the ghee I poached it in, which was orange and much tastier than fresh with lemon. The slaw is shredded broccoli & carrots. I did a sauce of equal parts coconut milk, sour cream, and mayo, to which I added about a tablespoon of apple cider vinegar, black pepper, dash of salt, and a bit of citrus.
Here's a close up.
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As far as I can tell, the only down-side to your food pics…gazing while in the middle of a 24 hour fast!
Nothing more to say than "absolutely amazing" definitely one of the best looking meals I have seen in a long time…… Scallops and Lobster are probably my two favorite foods as is coleslaw. I haven;t been eating enough seafood recently this serves as a good reminder.
I've been doing lots of seafood lately, with no signs of the appetite waning. Good food is such a reward, and doing it one's self is even more rewarding than a 5-star restaurant. Amazing more people don't do it. On the other hand, I'm amazed I languished for so long, even though I have always enjoyed cooking.
Whoa! That's a seriously gorgeous meal. Your wife is a lucky lady to have you as such an inspired cook!
I have a question about the Mayo used in your slaw. Do you make it yourself? And if not, which brand do you prefer? I ask because Mayo is one of the few store bought, prepared things that I use and I'm starting to have reservations about it. I realize this is getting into minutiae regarding optimal diet, but even small transgressions can add up so I'm looking at all the little things at the moment. Thanks.
Good question. I actually use very little mayo, anymore, as I can always work something up using my various oils, coconut milk, sour cream, heavy cream, and so on. I get Trader Joe's full fat mayo. It's made from canola oil which as far as franken-oils go has a better profile than most.
I probably don't use more than a tablespoon every couple of weeks.
I cannot wait to give your poaching method a go, it looks like it produces some pretty fabulous results.
I’m sure someone’s asked this at some point, but what’s your take on raw veggies? I vaguely remember reading something about how most plants contain chemicals that prevent metabolization of many nutrients- which can be solved with light cooking or fermentation. I live in China, where people find the eating of raw veggies bizarre. They do, however, have tons of pickles; they take up the equivalent of an aisle in most grocery stores.
I wonder how our ancient ancestors usually consumed veggies. Any thoughts?
I like some veggies & roots raw, cauliflower, carrots, celery, radishes and so on. They’re fine, I think. Most of the bad toxins are in grains and legumes, both of which I avoid and of course need to be cooked anyway. I will very occasionally make a pot of beans for my wife’s family, but I always soak the beans per traditional practices.