Comments on: caramel scallops

By: Jessamyn

Jessamyn — Thu, 10 Dec 2009 15:05:12 +0000

Nope, have never been to Fu Man. Why, did you see my doppelganger?

By: Jenny

Jenny — Thu, 10 Dec 2009 00:08:03 +0000

I learned this sauce in a cooking class and made it with catfish. It was able to hold up to the strong flavor. Have tried it with halibut too – worked great.

BTW, were you at Fu Man Dumpling recently?

By: Jessamyn

Jessamyn — Wed, 09 Dec 2009 18:30:27 +0000

Patty – Joule is awesome. We should all go down for one of their Sunday dinners sometime!

By: Jessamyn

Jessamyn — Wed, 09 Dec 2009 18:29:37 +0000

I’m thinking it would be pretty good, although the slight sweetness of the Riesling worked real well.

By: Jessamyn

Jessamyn — Wed, 09 Dec 2009 18:24:09 +0000

Well, I can’t really take credit for the idea – thank Molly Stevens for that. I can definitely see the sauce on catfish or halibut, though. And pork is, of course, always a great choice!

By: ravenouscouple

ravenouscouple — Wed, 09 Dec 2009 05:56:17 +0000

really interesting use of caramel sauce! we always tend to use it on fattier meats such as pork belly or fish such as catfish, but good to know you’re thinking out of the box!

By: r

Wed, 09 Dec 2009 02:36:08 +0000

I’m currently shlurping on another bottle of Gavi and wondering how that would match…

By: Patty

Patty — Wed, 09 Dec 2009 01:24:55 +0000

wow. This looks wonderful. There is a fish store on our way home from school that often has scallops…hmmmmmmmm.

Also, I just read about Joule. That looks worth exploring.

Cheers!