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waldorf scallop throwdown
mad max beyond eggdome
Posts: 8,133
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!!!!
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!!!!
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0 • Off Topic Disagree Agree LikeThe BBQ Guru team is doing quite well on the KCBS circuit too.
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