one of the 4 courses was a pan seared scallops in prawn vegetable veloute. 🙂
one of the dishes was pan seared scallops with carbonara sauce.
scallops were good, but not comparable with disgruntled chef’s scallop dish which also had a wonderful sauce.
i was thinking how to make a sauce, and decided to use the prawn shells from the prawn capellini dish.
i did the usual prawn bisque preparation. fried prawns shells with butter till fragrant, add vegetable stock (i had some in the fridge). then i cut & fried some chinese cabbage, added cut yellow onions, then added some prawn stock & stew the cabbage. then blended the cabbage/onions & prawn stock.
result was a really wonderful veloute. my daughter commented it was not really a prawn or shellfish bisque (i did not add brandy & cream).
but that combination was just superb! intense yet smooth combination of shellfish & vegetable sweetness. i would say one of the best soup i created mostly by accident! ^^
in fact i did not do the searing well this evening but the scallops were still very tasty & great texture.
the prawn vegetable veloute though was an accidental discovery. it was just so good! ^^
intense yet very smooth, and very tasty, and just the right body & texture. this really is an excellent recipe & among the best soup i have made.
i would say for myself, though the scallop itself was not comparable to stellar’s, but the overall taste experience including the prawn veg veloute was better than stellar’s, but not comparable with disgruntled chef’s 100gourmet scallop dish.
very happy with the new dish, principally the prawn & vegetable veloute, which was a very rewarding discovery for me. 🙂