Saturday, March 10, 2012


Scallops for dinner tonight.  Mostly we'll have the big dry ocean scallops (dry meaning that the metallic chemical used to make scallops absorb water had not been added).  We'll sear those Bay Dog style and served with lime cilantro butter, an Ocracoke Island Back Porch recipe.

Above are Taylor Bay Scallops, farm raised scallops from Cape Cod.  They looked so good I bought a handful to steam up.  Hopefully they will taste good; at the very least they will help with presentation.

Dinner's at 6:00.


No comments: