For the first course, we pretty much followed this recipe to the letter. I love scallops so much I almost think I could roll them all over my cat, cook them over a high heat, and they’d still be tasty.
But unsurprisingly, they’re even better when you cook them over a high heat and then cover them with a tasty cilantro sauce. Anna correctly observed that the sauce would’ve been better had we just blended the whole thing. Lesson learned.
Unfortunately I can’t imagine being motivated enough to matchstick the slaw ingredients by hand ever again. Which is a shame, cause it was great.
This post has been brought to you courtesy of a ten minute break while the yeast activates. Yeast, you ask? For sea bass?
Nope. It’s for our dessert – pretzels. But not just any pretzels.
We’ll make the dough and let it rise while we whip up the fish.
-Anna and Eve