I love seafood. And I’m always craving seafood. Ceviches, oysters, po’ boys, lobsters rolls, moules frites, sushi. I love it all. I don’t really like preparing raw food though in my own home, but I’ve been craving crudo pretty badly. So I made this dish. It’s the fanciest (and least time-intensive) thing I’ve ever posted on this food blog.
Living in the Midwest, I don’t have access to the super fresh stuff I’m used to in New York and that’s why I don’t really like preparing raw food in at home. Granted, technology and the way things are packaged and shipped are continuously improving, but the ultimate rule is always buy from a trusted source!
This dish is an appetizer and I can’t stress the importance of using high-quality fresh scallops for this. Secondly, the Thai basil brings out a little earthy bitterness that I quite like – if it’s not for you, sweeten it up with a few tablespoons of fresh squeezed orange juice à la Jean-Georges Vongerichten.
For about 4 servings:
½ lb. dry-packed sea scallops
1 lime, juiced
1 tbsp. pure sesame oil
1 ½ tsp. tamari
1 tsp. rice vinegar
1 tsp. grated ginger
1 small Serrano chili thinly sliced
1 bunch Thai basil leaves, chiffonade
Pat scallops dry and thinly slice them crosswise. Whisk together lime juice sesame oil, tamari, cringed and ginger. Arrange scallop on plates. Spoon sauce over scallops. Garnish with sliced chili and sprinkle with a tablespoon scoop of Thai basil leaves.
The heart cockle (Corculum cardissa) is so named because of its heart shaped shell shape. It is native to warm equatorial waters of the Indo-Pacific. While many bivalves sit with the their ventral valve facing down, the heart cockle sits on its side, with one side of both valves facing downward. the valves have adapted to resemble wings and are flat on the bottom
Giant clams have been a hard-to-miss part of coral reef ecosystems for the greater part of the last 38 million years. However, experts will be quick to admit that the part they play in these incredible systems remains rather shrouded in mystery. Now a new study hopes to pull back the veil and further our understanding of these clam colossi. (Photo : Flickr: BBM Explorer – Rob)
Flamingos are big ol’ pink birds. They have stupid scoop bills so they can go in and eat all the shrimp before anyone else. They eat so much shrimp that they turn pink. They don’t even care! They don’t care about you, they don’t care about the shrimp. They only care about eating so many shrimps that they change their damn color. Hey flamingos, it’s called Manic Panic and it only costs twelve freaking dollars. Maybe save some shrimp for someone else. Science thinks that they stand on one leg like that because they can do a thing where only half of their body goes to sleep at a time, which is pretty convenient, because one half of their body can always be eating all of the motherfucking shrimp.
Post Westie pickup and orientation, we kicked off our week of #vanlife and met up with E, my bud from middle school and beyond, for some bayside oysters at Taylor Shellfish in Bow, WA. FYI, the hairpin curve and one lane drive entrance is NO JOKE in a manual transmission Westfalia without power steering and a finicky clutch.
