Scallop Tartare with Bacon & Beetroot Nathan Outlaw
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Date: 2020-05-11
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Comments and reviews: 8
Cornelius
Initially I didn't think I was going to, but I like this guy. :) Regarding scallops, however, I like them quite a lot, but am only able to eat them very seldomly. Therefore I prefer preparations that are very simple, and which make the delicate flavor shine. Pan-seared scallops in clarified butter with a bit of salt, for example. However, I suppose if I were spoiled for scallops, I would look for recipes like this.
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Initially I didn't think I was going to, but I like this guy. :) Regarding scallops, however, I like them quite a lot, but am only able to eat them very seldomly. Therefore I prefer preparations that are very simple, and which make the delicate flavor shine. Pan-seared scallops in clarified butter with a bit of salt, for example. However, I suppose if I were spoiled for scallops, I would look for recipes like this.
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Billy
Sweet or sour gherkin? Nice recipe and great presentation. FoodTube has begun to go WAY over the top with personalities, gesturing, waving their arms around, quick cutting the vids, always trying to show the presenter as more appealing / important than the recipe. Great job here: terrific presentation, careful, informative and sustainable. Really nice.
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Sweet or sour gherkin? Nice recipe and great presentation. FoodTube has begun to go WAY over the top with personalities, gesturing, waving their arms around, quick cutting the vids, always trying to show the presenter as more appealing / important than the recipe. Great job here: terrific presentation, careful, informative and sustainable. Really nice.
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adultblues
So much work for a small portion Those fresh scallops are fine on their own with just some simple sauce, no need to cut them into small pieces or make that mayonnaise or beet root marinate Those are great but they take away all the freshness of the scallops
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So much work for a small portion Those fresh scallops are fine on their own with just some simple sauce, no need to cut them into small pieces or make that mayonnaise or beet root marinate Those are great but they take away all the freshness of the scallops
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Fredrik
A tip: Before peeling the beetroot, if you don't have any surgical gloves on hand, pour a bit of olive oil on your hands. It creates a protective layer and makes most of the red color wash right away when you rinse your hands.
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A tip: Before peeling the beetroot, if you don't have any surgical gloves on hand, pour a bit of olive oil on your hands. It creates a protective layer and makes most of the red color wash right away when you rinse your hands.
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Enzo
Fantastic recipe! I like your style mate, clean, tidy, efficient, not wasting anything, more importantly, you have a fine palette, miles better than food busker! Looking forward to more videos from you!
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Fantastic recipe! I like your style mate, clean, tidy, efficient, not wasting anything, more importantly, you have a fine palette, miles better than food busker! Looking forward to more videos from you!
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Nameless
This recipe looks really lovely. I strongly dislike beetroot though, I'll give it a chance but if I don't like it you'll be reading from me again! hahaha (jk. njk) edit. loved DJ-BBQ's cameo btw XD
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This recipe looks really lovely. I strongly dislike beetroot though, I'll give it a chance but if I don't like it you'll be reading from me again! hahaha (jk. njk) edit. loved DJ-BBQ's cameo btw XD
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Marcelo
Surf and Turf a nice recipe with several layers of flavor, fresh, healthy, beautiful and colorful. As the DJBBQ I'm going to steal this recipe to make the weekend. Thank you for sharing!
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Surf and Turf a nice recipe with several layers of flavor, fresh, healthy, beautiful and colorful. As the DJBBQ I'm going to steal this recipe to make the weekend. Thank you for sharing!
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barvdw
Looks delicious. The last times I ate some scallops was with some stewed Belgian endive, slightly grilled and with a creamy mushroom sauce, but this looks at least as tempting.
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Looks delicious. The last times I ate some scallops was with some stewed Belgian endive, slightly grilled and with a creamy mushroom sauce, but this looks at least as tempting.
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