ZC What did you eat today?

(softail925) #82

Def will try Thanks Luv scallops

#83

Rack of lamb “lollipops”, marinaded with Dijon and thyme, with velvety gravy

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(Alex Dipego) #84

Gorgeous

(softail925) #85

Ok, I dont have much experience w/ cooking, but due to this forum & a few other great keto websites, I am learning. So here’s my question. I bought 2 pounds of frozen scallops from costco. 1. Should I thaw out the scallops - they’re huge? (Im assuming yes, but double checking) 2. Sear in butter for about how long? I have never prepared scallops, and def dont want to ruin them.

#86

@softail925

You definitely want to thaw the scallops all the way through before cooking them. You should also dry them, using paper towels or kitchen cloth towels…get them as dry as possible to get a real nice sear.

Depending on pan and heat, the sear will take around 3 minutes on each side. Butter is fine to use. The scallops I show in the picture (and in recipe below) have been seared in bacon grease.

When you put your scallops in the hot butter or grease in the pan, DON’T move them around. Leave them alone to develop that beautiful brown crispy seared skin. Then with a spatula, lift them and flip to get the other side seared,repeating same process.

Hope this helps. The recipe for the scallops Is found here:

(softail925) #87

Ur awesome! Thank you!l

#88

Ground lamb brochettes with mint and thyme

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(Meeping up the Science!) #89

Oh my. I am stealing your food ideas, Fiorella! I have been bored with my usual cuisine. I wonder if the ground lamb brochettes would freeze well after cookery. Hmmm!

#90

My experience is that they do freeze well. They tend to dry out just a tad though…but, can easily be revived with just a tiny bit of a dip (like mayo, or melted herbed butter or sour cream dip). Add a bit of garlic or herbs to melted butter and you’ve got a kick- ass meat course!

#91

Herbed lamb shank

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(softail925) #92

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I :heart: this woe!!! Rib eye fried in butter w/ sauteed mushrooms…broccoli fried n butter, smothered in a cheesy white sauce!

(I want abs... olutely all the bacon) #93

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Leftover pork belly heated with extra water for a fatty broth, delicious!

Lunch at work ZC options?
(8 year Ketogenic Veteran) #94

@Fiorella
tonnato?

(Larry Lustig) #95

A northern Italian sauce made from canned tuna. Kind of like tuna-flavored mayonnaise.

(8 year Ketogenic Veteran) #96

@larry
I suppose I could have Googled that but it never occurred to me it was a thing. I thought @Fiorella’s invention.
Huh. Tuna. Very smooth tuna salad. Lol

I’d eat it.

#97

@Brenda
It’s a very popular northern italian sauce. The northern Italians tend to use lots of butter, cream, lard, fatty condiments. The southern Italians tend to be more red, hot and spicy.

Tonnato sauce is typically used with “boring” meats…lean, no flavour, like poached veal cuts, boiled beef tongue and dry chicken breast. I absolutely LOVE tonnato sauce with sliced beef tongue…I used to beg my mom to make it when I was a child. So good…and very traditional italian dish.

Nom nom paleo has a good version of tonnato sauce:

http://nomnompaleo.com/post/51555264490/tonnato-sauce

(8 year Ketogenic Veteran) #98

@Fiorella
This sounds right up my alley as I love anchovies and capers!!!

#99

@Brenda, I salivate just thinking about anchovies and capers :yum:

(8 year Ketogenic Veteran) #100

@Fiorella
Oh God.
Please say these are in recipes.
(Ground lamb brochettes with mint and thyme)
Ima go look

#101

Oh yes they are…go to recipe section :wink: