Comments on: Cooking with love… Spicy Scallop with Thai Dressing

By: Chris

Chris — Sun, 30 May 2010 07:18:50 +0000

Wow, these look fantastic! We’re in the process of making them now, and were just wondering about the ingredient quantities – 150 g of vegetable oil seems a lot! We reduced it down to 50g, but was that really the correct amount?

By: Clare @ Mrs Multitasker

Clare @ Mrs Multitasker — Mon, 22 Mar 2010 11:03:44 +0000

Wow Trissa for a moment there I thought you took shots of these at restaurant. Beautiful.
And I think I have just about all the dressing ingredients except for tobanjyan… I wonder if that’s difficult to find…

By: Myriam @Detours

Myriam @Detours — Sat, 20 Mar 2010 00:55:34 +0000

Mhhhh. Salivating just by reading your recipe – exactly my kind of favourite dishes!!

Being more of a fish & seafood person myself, I’m a big fan of sushi-e. They have some of the best sushi in Sydney and the fish is always so fresh, so tasty.

I’ll have to try this recipe real soon, I’ll let you know how I go!

By: Stella

Stella — Thu, 18 Mar 2010 13:23:44 +0000

This recipe sounds really delicious. I wish I could get fresh scallops around here (sigh)…

By: Xiaolu @ 6 Bittersweets

Xiaolu @ 6 Bittersweets — Thu, 18 Mar 2010 03:25:39 +0000

These scallops look divine, Trissa! And you are certainly right that food made with love is clearly distinguishable. And those with good taste prefer the food with heart.

By: noobcook

noobcook — Tue, 16 Mar 2010 14:37:59 +0000

Scallops are beautiful, and the way you prepared and plated them certainly do them a lot of justice

By: Simone (junglefrog)

Simone (junglefrog) — Mon, 15 Mar 2010 21:08:23 +0000

You are so right in that it matters a great deal how the people in the restaurant are! I’ve had situations where the food was good but such a miserable service that I wouldn’t go back even if they paid me! So totally with you on that one!
And this lovely scallop dish is just beautiful. I love fresh scallops but they are a little hard to find here unfortunately. They have them in vacuum packages.. Yukk….!

By: Cakelaw

Cakelaw — Mon, 15 Mar 2010 12:20:16 +0000

I heart scallops, and these specimens look fabulous.

By: betty

betty — Sun, 14 Mar 2010 23:04:55 +0000

hey trissa thats awesome to use a blow torch on the scallops – thank you for this great tip, as soon as my 49 days of vegetarianism is over – im definitely going to try this out :O)

By: Chef Fresco

Chef Fresco — Sun, 14 Mar 2010 13:33:58 +0000

Oh wow this looks so amazing!!! I’ll have to wait till scallops go on sale though. Great shots and presentation.