Sticky Pans

A big part of my endeavor with this project is to learn precision. I have to tell you I don't think I'm doing so well. I'm just not sure it's in my nature (well, maybe it is with cakes...but even with cakes and baking I don't go overboard). I've had this conversation a few times with little Missy who works for me. A lot of people in the ad business - well, at least account people - are detail-oriented, project machines. I'm not one of those people. I like being able to dip in and out of projects, and I like having a lot going on at all times. This, compared with little Missy who needs to be ALL in, ALL the time. I'm a 70/30 girl myself - meaning, most of the time, I need about 70% of the information available to make a decision and move on. The other 30% is gravy, and I'm not going to spend my energy chasing after it.

So...last night's dinner. I started out by making some 11. Clarified Butter, which, I'll admit, I've made before (shame on me, but hey! it's in the book!). This was made for the 12. Caramelized Sea Scallops that took several more steps than I expected. I've made scallops before and have always wondered why they didn't turn out as yummy as last night's did. First of all, you have to brine them a bit. Scallops taste wonderful on their, own, but who woulda thought 10 minutes in a brine would bring out so much flavor? Yum. Also, I was careful to rinse and dry them on paper towels. People forget to do this step all the time (um, people like me, actually). You want a good sear on them and unless you mop up all that excess moisture, you're going to have soggy scallops. Yuck. Now, here's where the 70/30 principle failed me. Thomas Keller's recipe for Caramelized Sea Scallops takes up 2 large pages - it's a beautiful spread of a recipe, with detailed instructions and pictures. I read the recipe several times, and although I "resisted the temptation of using a non-stick pan", I somehow missed the amount of clarified butter I needed to put in the pan. So, my sear was real good on those scallops, but unfortunately, a lot of it adhered to the bottom of the pan and not my scallops. Damn non-stick pan! And stupid me. Why didn't I just look at the pictures!? I think I got a little cocky. :(

Anyhow, I redeemed myself on the other side (when I flipped them over), thus why the picture below looks pretty darn good. The .13 melted leek rounds was a perfect complement (though I did not use the full amount of butter the recipe called for - those leeks would have been swimming in oil...gross). To round out the meal, I used the rest of my garlic confit to whip up some 14. roasted garlic vinaigrette that dressed some arugula. Topped the salad with some toasted walnuts, sauteed baby portobellas, and gorgonzola. Bon Appetite!

(I should note that Boy had very little to say about the meal. I couldn't help but notice he didn't go back for seconds, which he always does. But I wonder if it's that he doesn't like scallops very much. He mentioned "that feeling" you get on your teeth (I'm at a loss to describe this other than saying it's a little like eating raw spinach with no dressing). Oh well. I thought it was a nice meal.)