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MAR
212016

While we’re home from our San Francisco Food Tour of North Beach\Little Italy and Chinatown, getting fresh sea scallops are a real treat. The challenge about scallops is to not overcook them or cover them up.   For me, I like to dry them well, then put salt and pepper on both sides.  Next, I’ll melt some butter in a skillet at about medium heat.  If you like a little more flavor, you can brown the butter, however, be careful about browning butter, as it can go from brown to burnt very quickly.  Then I’ll sauté the scallops on both aide for about 90 seconds.  After I plate them, the butter in the skillet makes sauce a great over the scallops, along with a little lemon juice and parsley.

On our San Francisco Food Tours, not overcooking or covering up the flavor of food is very typical of the way that food shows up on the tours.  That’s really what California cooking is all about, getting really fresh local food and then not covering them up.  Given the area that we’re in, were so much is grown locally, that is very easy to do.  It also means that when something is in season, it really a treat.  And when we have a food is season, we want to bring out the flavor of the ingredient, not overcooking them or covering them up.  Just bringing out the great natural flavor of the food.

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