Friday, May 14, 2010
Life without a camera is not as bad as it sounds, in fact I have enjoyed not photographing everything that passes my way thinking of its blog worthiness or not and while this may be a partial truth it is not the entire truth- I have my cell phone camera and I will still snap off a few, if only to keep in the hang of it. (wow, what a long sentence - and subject, verb, predicate seems to all be in order). I still have quite a few things in the old archives that I have yet to mention like this cucumber and carrot salad with rice wine vinegar and sesame oil.
Refreshing, crunchy, sweet and savory, these grated carrots played along nicely with my little english cucumbers.
I wanted to keep this a secret but the guilt of enjoying this without sharing has finally got the better of me. Black Star Gourmet sent me some truffle products to try out and one of them was this truffle butter. Most people know its great on steak and even simply scrambled into some eggs so with this knowledge in place why not have it with a rich and succulent scallop.
Why not go ahead and have it with three rich and succulent scallops. The only hard part of this dish is the patience it takes to let the scallop do its crusty thing in a hot skillet and if you do it right your patience is rewarded and since you are rewarding yourself go on and add truffle butter, trust me, you wont regret it.
Give Black Star Gourmet a visit, tell them I said hi!
Posted by Christo Gonzales at 12:24 PM