Scallop Pasty's

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    Posted: 08 Sep 2020 at 6:06pm
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Titanium
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Little recipe for a different way to do scallops.


A king on the bricks is worth 5 in a boat.
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Post Options Post Options   Likes (0) Likes(0)   Quote Jaapie Quote  Post ReplyReply Direct Link To This Post Posted: 09 Sep 2020 at 11:23am
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Thanks for sharing mate - that looks fantastic.

Might I suggest a pinch of curry powder into your cheese mix prior to mixing and stuffing into the pie.

They do this with curry powder in a small bakery in Tasmania and man, does that make this pie just awesome.

Very cool - thanks Thumbs Up
"Only when the last tree has died, the last river has been poisoned and the last fish has been caught,will we realize that we cannot eat money" - 19th Century Indian Creed
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Post Options Post Options   Likes (0) Likes(0)   Quote LBGer Quote  Post ReplyReply Direct Link To This Post Posted: 09 Sep 2020 at 11:37am
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Titanium
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Yeah the curry powder would go down pretty sweet Thumbs Up....nice
A king on the bricks is worth 5 in a boat.
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Post Options Post Options   Likes (0) Likes(0)   Quote Sufishent Quote  Post ReplyReply Direct Link To This Post Posted: 09 Sep 2020 at 11:51am
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Agreed - looks yummy.

Mustard powder into a cheese sauce is always a good idea.
You can never have enough fishing tackle
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Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 09 Sep 2020 at 4:18pm
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Titanium
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Wow that looks fantastic.
Now have a dilemma, just got scallops and want to try that, but wife only likes them shined in butter.
Could be a couch night and two pasties for me.
Just cruising in my now sweetas pimped out Southern 755 HT0!
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 10 Sep 2020 at 10:48am
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Gota nice haul the other day.
For a quick cook up went a bit different with wifes suggestions (she is an amazing cook)
Little olive oil, good dolip of butter..

When we shuck, we keep alot of the clear fluids out of the scallops after open, before scucking... its all flavour

Pour a generous amount in the pan on the butter and oil, and couple spoons crushed garlic.
Reduce down till just starts to brown.
 Drop the scallops in the hot part of the pans and just get a  start of nice brown on them. Flip and brown.
Pour / dribble sweet chilli sauce then over and turn  to fully brown the 2st side with a little 'stir'
 Scallop browns , all out on the plate.
Using the juice reduced down , the intensity of flavour added huge.



Next will be the pasty, thu wife suggests a different type pastry.
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