Here's an easy dip for seafood (mustard, crab, dipping, pepper)
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This is in Coastal Living mag and they say it's from Joe's Stone Crabs in Florida. I'm not partial to stone crabs (our local Dungeness is much better) but I'm thinking of trying this dip with shrimp.
JOE'S STONE CRABS DIPPING SAUCE
Whip together:
1 cup mayo
4 T half and half
4 tsp dry mustard
2 tsp Worcestershire sauce
1 tsp A-1 sauce
Salt and pepper to taste
That sounds good. I made it last night but fudged the recipe- subbed milk for the half half. I didn't like the first bite or two but it grows on you quickly.
This would be perfect for a baked seafood dish also. I have been trying to perfect a baked/broiled dish for scallops. I have yet to perfect it, but it is mayo, with wine, tarragon and Parmesan. I still don't think this recipe is it, but it may give me some clues to try.
This would be perfect for a baked seafood dish also. I have been trying to perfect a baked/broiled dish for scallops. I have yet to perfect it, but it is mayo, with wine, tarragon and Parmesan. I still don't think this recipe is it, but it may give me some clues to try.
Are you utterly against pan frying scallops? That's my favorite way to cook them. You put oil in the pan when it's hot enough (when water bubbles up like mercury), sear the scallops on top and bottom until they're cooked through, remove them to a hot platter, then make a quick pan sauce with the wine, the tarragon, and some cream. Next, put the scallops back in the pan, dust with parmigiano and put that under the broiler for a minute or two. Then you're done.
Are you utterly against pan frying scallops? That's my favorite way to cook them. You put oil in the pan when it's hot enough (when water bubbles up like mercury), sear the scallops on top and bottom until they're cooked through, remove them to a hot platter, then make a quick pan sauce with the wine, the tarragon, and some cream. Next, put the scallops back in the pan, dust with parmigiano and put that under the broiler for a minute or two. Then you're done.
I would not use mayonnaise, btw.
No, this sounds great. I like the idea of individual ramekins, and the ease of making it for a company dish, without me standing at the stove. In my efforts, the scallops turn out fine, but there is too much liquid. I will try your suggestion next time, because it makes a lot of sense.
This is in Coastal Living mag and they say it's from Joe's Stone Crabs in Florida. I'm not partial to stone crabs (our local Dungeness is much better) but I'm thinking of trying this dip with shrimp.
JOE'S STONE CRABS DIPPING SAUCE
Whip together:
1 cup mayo
4 T half and half
4 tsp dry mustard
2 tsp Worcestershire sauce
1 tsp A-1 sauce
Salt and pepper to taste
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