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recent cook scallops and stuffed pork loin

jemrxjemrx Posts: 81
edited 6:06PM in EggHead Forum
some scallops lightly floured and seasoned with tsunami
on sale at bj's @1.99 per lb
some artichoke tampenade and baby spinach
some fig for sweetness
some jersey peaches

dressed up
ready for the egg



some veggies


  • reccitronreccitron Posts: 175
    The food looks great.
  • ResQueResQue Posts: 1,045
    Very nice! How did the mushroom caps turn out? Any pics of the cooked caps?
  • jemrxjemrx Posts: 81
    caps turned out well stuffed with artichoke tampenade. sorry no final pics
  • Little StevenLittle Steven Posts: 27,352

    Very nice!



    Caledon, ON


  • ZippylipZippylip Posts: 4,333
    Jack, lookin good buddy, & judging by the slope & foliage of your back yard & the siding on your house, I'm guessing somewhere in the vicinity of Plushmill Road??? Eh, am I right??? Could be near Waterford Way too???
  • jemrxjemrx Posts: 81
    Hey Marc your not too bad with your geography and you were somewhat close. We live on a culdesac (rosewood lane) close to the intersection of rose valley rd and brookhaven rd. We built there 13 years ago when it was just a grove of locust trees. jack
  • Nice cook
    Nice deck and outdoor space
    Nice pics

    Thanks for sharing
  • eenie meenieeenie meenie Posts: 4,392
    Jack, I would have liked to have tried both your scallops, stuffed pork loin, mushrooms, and the veggies! Everything looks cooked to perfection! :) Really nice color to the scallops and the meat.
  • jemrxjemrx Posts: 81
    thanks Rebecca the scallops were the best part as i thought the pork was on the dry side. We love our veggies on the egg. Jack
  • thechief96thechief96 Posts: 1,908
    Very good looking meal. Is is difficult to butterfly the pork.
    Dave San Jose, CA The Duke of Loney
  • berrygoodberrygood Posts: 372
    jemrx wrote:
    thanks Rebecca the scallops were the best part as i thought the pork was on the dry side. We love our veggies on the egg. Jack
    FWIW, I find it difficult to cook to the perfect temp when stuffed. Even if dry, though, it still looks great!
  • jemrxjemrx Posts: 81
    dave this was the first one i've done and i did not have any directions, i simply started with a 1/2 inch cut into the loin and tried as best to "unroll" it as i was cutting thru.
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