Lovely stuff. Let the scallops do the talking.
Someone above serves them with a dirty big plate of mash spuds 
fuck me what a lack of respect to the noble scallop.
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no wonder the oik is nearly 20 stone
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Don’t you just know he has creamy buttery mashed spuds with everything. His Irish twist on american dishes.
His creamy buttery mashed spuds with his famous meatloaf is supposedly to die for.
and aunt fannys famous applepie, its a wonder he didn’t suggest a side of slaw and fries with bluecheese sauce for the scallops, wrapped in tinfoil
In fairness, he did say he wraps them in tin foil.
oh jesus, I missed that, you could not actually make it up at this stage:grinning:
Yes - chorizo, fried off in the pan then add in scallops and finish with freshly chopped herbs and a squeeze of lemon.
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Scallops with black pudding Harry… Unreal. I did them for lunch a feed of them a few weeks back and its a trusted combo.
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pork escallops there today as above, jesus I’d nearly go down and fire up another batch, absolutely incredible, I mixed in my own mixture of herbs with the breadcrumbs
Had a lovely rare rump of lamb earlier. Top notch
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The King of the Sea pal.
Any word on this curry that was put on earlier
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Are you slacking off lately? I thought you were an athlete or are you on off season now?
Breakfast - you are eating fry ups regularly. This morning fried eggs, rashers, sausages, mushrooms, a mug of beans, and birdseye potatoe waffles!
Lunch - looks like two pork chops fried, spuds, corn on the cob and something else.
You could have had a chicken curry or vindaloo for dinner for all we know.
Another variation of that is to wrap each scallop in a basil leaf and then a slice of prosciutto, drizzle a bit of olive oil over and broil / grill for 5 minutes. Reduce a bit of balsamic and add a bit of chopped up basil and drizzle that on the scallops. Delicious.
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Ever hear of scallop mornay? If you had been trained in France like some of us, rather than a chipper in Ballymun, you would recognize scallops served with creamy mashed potatoes. Doubt they had it in the chipper though any more than Enzo’s where your sidekick worked.
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Labane once again puts some marginal cooks and creep to shame.
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ah no, the only thing I fry for the breakfast is the rashers, and that is in coconut oil, savage to get the rashers crispy, my organic pork escallops were also done in coconut oil, that was mashed spuds on the go there, real proper comfort food for a winters evening, Saturday would be my off day, but all good carbs as I had a squats season yesterday followed by 45 minutes on the climbing machine last night
You are dealing with people here who work with scollaps out of the shell or at the very least shelled but fresh. That’s how we roll in Ireland now, kid.
You seem to be operating in an environment where your scollaps come out of a tin, in brine.
The is a culture clash here and I’m glad I’m on the side opposing tinned scallops served with mash. It might be something you learnt in france, but it sounds fucking disgusting.
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