Comments on: Thai Style Scallops & Chorizo

By: JE

JE — Wed, 21 Aug 2013 00:37:37 +0000

Looks amazing, although I’m also inclined towards baked shellfish with cheese.

By: Marketman

Marketman — Mon, 19 Aug 2013 23:49:04 +0000

Hahaha myra, happy birthday to you too… :)

By: myra_p

myra_p — Mon, 19 Aug 2013 16:01:07 +0000

Happy Birthday MM! You know I won’t ever forget :)

By: MP

MP — Sat, 17 Aug 2013 04:35:38 +0000

Time to visit my suki at the Farmers’ Market in Cubao who sells really fresh and wonderful scallops.. I wonder though, if scallops also get affected by red tide..

Can’t seem to find good dayap. The ones I got from the supermarket hardly yielded a teaspoon of juice… Juice koh, :-) they’re so expensive pa naman…

By: PITS, MANILA

PITS, MANILA — Sat, 17 Aug 2013 00:57:12 +0000

i have seen those with their shell in manila, but often without it. i want to try removing them from their shell, slicing them, putting them back in their shell before placing the relish all over them. something about dayap, it cannot be substituted with kalamansi or lemon – if it’s a thai experience you’re after.

By: JB

JB — Fri, 16 Aug 2013 02:01:40 +0000

This looks incredible MM. Much more interesting than the versions topped with cheese.

By: Footloose

Footloose — Thu, 15 Aug 2013 16:48:55 +0000

What do they call them in Filipino? The tiny ones are called bay scallops here but the French, as is often the case with food, has the best sounding name for it, coquille Saint-Jacques.

Other than as one of the two main decorative devices of the Rococo style, the scallop shell is prominently featured in Sandro Botticelli’s Birth of Venus although one has to admit, the Uffizi visitors’ focus when looking at this painting hardly ever descends and lingers there. https://en.wikipedia.org/wiki/The_Birth_of_Venus_%28Botticelli%29

By: dasselle

dasselle — Thu, 15 Aug 2013 07:21:11 +0000

oh my! Im so hungry! this Thai-style scallops and chorizo really looks delicious!

By: Ed B.

Ed B. — Thu, 15 Aug 2013 04:34:41 +0000

“Just look at the photos closely. Bits of chorizo oil floating on a generous amount of lime juice. Slivered tomatoes, onions and herbs. Plus pork and shellfish. Seriously delicious!” — The torture and agony of staring at food porn at lunch time.. and then realizing that your choices for lunch are limited to crummy cafeteria food. T_T

I just really hope someone from NASA or some other science/technology institution is working on a food replicator. :D

By: millet

millet — Thu, 15 Aug 2013 03:37:50 +0000

wow, the recipe looks interesting. your scallops (the hard-shelled kind) are what are common in cebu, i think. around panay, they have the thinner-shelled variety (capiz). i’ve also seen those with purplish shells. all different, all good!

i saw huge, frozen NZ scallops at S&R the other day and am wondering if they’re as sweet and succulent as the small, native ones.