The Weekly Whisk - 10/17/22

Musings from a foodie…

My usual approach to The Weekly Whisk is to provide you with a review of my favorite restaurant of the past couple of weeks. When I was traveling all the time that was a good approach. However, COVID-19 changed things a bit – even on the culinary front. This time, I wanted to regale you with two of my favorite – incredibly simple – recipes that I’ve used in the last week to local acclaim. They are both seafood related but wonderful additions to your culinary considerations and, simple, Simple. SIMPLE.

First up are Sauteed Scallops [ * * * * * ] – uh, uh good! In a flat sauté pan, add ¼ cup of olive oil and ½ stick of butter. Turn to low heat to melt the butter. Once melted, turn the heat to medium high for several minutes. When the butter starts to bubble, place the scallops individually into the oil-butter mixture. Heat the scallops for 4 minutes. They will brown on the downward side. Flip them at 4 minutes and cook for an additional minute. Serve immediately!! And, of course, enjoy. BTW – have the rest of your dinner items ready to serve… That’s it and it’s that simple…

Second up is just as simple = Sauteed Shrimp [ * * * * * ]. Dust your peeled shrimp with Martha White’s Corn Meal (Fine Grind – made in Jackson, TN). It may be difficult to find for the Northerners in the crowd. I’ve not tried other brands but anticipate that any “fine grind” corn meal will work. Now, “dusting” means just that!! Don’t get the shrimp too covered otherwise the taste will be overwhelmed with the cornmeal. Melt a stick of butter (no olive oil needed for this one). Place the butter on medium high and when the butter bubbles, cook the shrimp 4 minutes on each side. Then, serve immediately. Don’t forget to have all of the other dinner items ready to serve. Again, very simple, Simple, SIMPLE!! Forego all of the sauces. The shrimp will be tasty just the way they are…