Comment on So wholsum ššš
abraxas@sh.itjust.works āØ11ā© āØmonthsā© agoNailed it! My brother-in-law is a Scalloper. I thought scallops were gross until my now-wife cooked em for me. Like savory Marshmallow Filet Mignon of the Sea.
Now if only I wasnāt allergic to clam and lobster. Nothing like living in the lobster and chowder capital of the world with an allergy.
ShitOnABrick@lemmy.world āØ11ā© āØmonthsā© ago
Ooo I love scallops my mom would do pasta in a creamy seafoody sauce smiliar tasting to carbnora with scallops and prawns with some mushrooms thrown in there tastes quite nice
Your not missing out much when it comes to lobsters as lobsters taste exactly like prawns
abraxas@sh.itjust.works āØ11ā© āØmonthsā© ago
Iām not sure if Iām allergic to Prawns or not, though. Ditto with crab. I have one of those ādonāt mess with itā-tier allergies with Lobster, so I avoid everything that has the same lobster deliciousness.
But yeah. I tend to focus on the Scallop more (no sauce) because a good scallop has a very delicate flavor. My favorite way to eat it is a little butter and some cracker crumb crust. I mean, I LOVE a good authentic carbonara enough that I learned to make my own pasta and cook it. But I donāt think I could bring myself to put scallops in it. Maybe scallops for lunch and carbonara for dinner!
ShitOnABrick@lemmy.world āØ11ā© āØmonthsā© ago
Man does carbonara with homemade pasta sound awesome Iāll have to make it sometime
abraxas@sh.itjust.works āØ11ā© āØmonthsā© ago
Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. Itās definitely one of those āsmall plateā things at that point unless you want to brick-belly.
Which, sometimes, is alright. But the other times, Iāll use flour pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but itās still worth the extra steps.