Above is a starter course of King Scallops on a bed of puree of minted peas topped with crisped streaky bacon. Served in an East Street hotel restaurant. It was fine to eat.
Above is a starter course of Queen Scallops on a bed of puree of minted peas. Served in an East Street Restaurant directly opposite. It was fine to eat.
Although I am a fishmonger's daughter and in the 1960s my Mum would cook us King Scallops and crispy bacon topped with a fried egg for Sunday breakfast.
King Scallops are better than Queen as I love to eat the orange coral. Crispy bacon is a far better accompianment than Black Pudding or Chirizo Sausage. And please don't offer me a combination of fish and chilli.
Food does go in trends but I wonder who copied who in my High Street eating places?
2 comments:
Now that is just remarkable. But nothing beats Mr Grigg's scallops and puffball slices, with creme fraiche and fresh coriander...
I'm sure Mr Grigg cooked this scallop dish for us at Melplash? And it was delicious.
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