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waldorf scallop throwdown

mad max beyond eggdomemad max beyond eggdome Posts: 8,134
edited 1:03AM in EggHead Forum
it was a great throwdown and i felt privaliged to be able to judge. ..

both kenny (hatch) and mike (mandm'sdad) did a great job. .. both did seared scallops. .. kenny did a pan seared scallop with a ceviche (sp?) on the side made of baby scallops w/ avacodo/corn/some other good stuff that was most excellent. . ..mike did a grilled scallop wrapped in parma proscutto served with snow pea sallad on the side. ...

both guys got their scallops finished "point - on". .neither was over or under cooked (and if you have ever grilled/seared scallops you know that this is a very very fine line!!!

kenny ended up being hailed the winner ....i didn't see all the final scores, but in discussing with the other judges after we had turned in our scores, we all judged them about even for appearance and texture. .. .the only differentiator was in taste, where mike's prociutto added a little too much saltiness to his finished product. ...his scallop was superb, but the saltiness in the prosciutto overwhelmed it a little too much, and it cost him. ...

it was a lot of fun for all involved and its great to see what a couple of guys can create with such a simple ingredient. ...those dopes on the food channel have nothing on a couple of good eggers!!!!


  • 2Fategghead2Fategghead Posts: 9,623
    Sounds great! I can taste those scallops. :P Tim
  • reelgemreelgem Posts: 4,256
    Thanks Max for letting us know the results. I would never want to compete against Hatch, he's an extremely talented cook. I can see why he won.
    The BBQ Guru team is doing quite well on the KCBS circuit too. :)
  • ChuckChuck Posts: 812
    Nice job always!!!
  • EmandM'sDadEmandM'sDad Posts: 648
    max Thanks for judging. It was all great fun. I have no issues losing to a master like Hatch. I will claim to be the first one to make a beurre blanc sauce on an egg.
  • Hoss's BBQHoss's BBQ Posts: 435
    I agree scallops are extremly hard to cook I turned them in at Shelby Nc two years ago using my egg with a red onion marmalade and a citrus buerre blanc. It is a difficult sauce to make on the egg great job pulling it off. We took first place in seafood that year. Congrats to Kenny on the win. Hoss
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Sounds great Max. No pics?

  • mike, sorry for getting to mention your sauce, it was superb!! . . .also a very tough thing to pull off on the egg. .. very sublime to be sure!!
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