Scallops and basil souffle
A nice side effect of hosting the DMBLGIT is inspiration. And this is what happened to me and this souffle dish. No no there is no entry with this recipe, but while looking at the photos I saw a souffle and I started wondering why I never did a souffle. Was because as italian I disregard souffles as a posh tasteless frittata? Or because it is said to be very difficult? Or because it is French? Mmmmm .... well, the hell to this. Let's make a souffle.
Destiny wanted that I was on my way to prepare a kind of flan with scallops so the basic ingredients were there. And destiny make me forget buying the proper herbs .... but we have always basil at home. So, after some searching in books and on the net (I guess a visited some blogs of yours as well) I came to a fair understanding of how to make it. Plus trilled by the scallop and basil combination (basil is proving a fantastic herb with fish lately), I set out to try a souffle for the first time in my life.
The result is probably so good that I will never make the recipe I was originally planning. Light, strong flavor of scallops and the basil fitted perfectly. A bit light and, thus, better as starter (we were starving after an hour). As for the souffle effect ... 3 out of 4 came out very very well! The fourth ... well ... I think I did not grease the ramekin on the border and it got attached. Still it grew a lot ... bit instead of looking like a mushroom it looked like a rock! Anyway, souffle is rather easy .... just follow the instructions correctly and do not fill the ramekin too much!
Destiny wanted that I was on my way to prepare a kind of flan with scallops so the basic ingredients were there. And destiny make me forget buying the proper herbs .... but we have always basil at home. So, after some searching in books and on the net (I guess a visited some blogs of yours as well) I came to a fair understanding of how to make it. Plus trilled by the scallop and basil combination (basil is proving a fantastic herb with fish lately), I set out to try a souffle for the first time in my life.
The result is probably so good that I will never make the recipe I was originally planning. Light, strong flavor of scallops and the basil fitted perfectly. A bit light and, thus, better as starter (we were starving after an hour). As for the souffle effect ... 3 out of 4 came out very very well! The fourth ... well ... I think I did not grease the ramekin on the border and it got attached. Still it grew a lot ... bit instead of looking like a mushroom it looked like a rock! Anyway, souffle is rather easy .... just follow the instructions correctly and do not fill the ramekin too much!
posted by The Food Traveller at 8:06 AM
24 Comments:
love the sound of it!! scallops & basil..that must be really yummy..but making souffle needs lot of technique :-) i should put this on my to try list
To be honest is not that difficult as long as the procedure is followed as described.
I also thought it to be difficult .... but was surprised by it in the end.
i'll take your word for it....i'll try to do this weekend :-)
Your souffles look amazing. Normally, I make sweet souffles but this will be a great savory one to add to the list. I've also been pleasantly surprised with the ease of making souffles, but I have had some disasters. Thanks for the recipe!
Thanks. I have never doe souffle as they really scared me somehow. But I find it rather easy especially the version with cream and egg white as here.
Maryann - fish and basil is a combination I discovered the day I bought fish and had no other herbs. It is really a nice combination, especially if you can find the purple basil. It reminds me somehow of using miso leaves with fish.
Slurp!! Davvero una bella combinazione. Buona giornata, Alex
Grazie Alex!
Se ho tempo in settimana ne provo un altro di souffle a base di pesce e pecorino. Vedremo!
Bella ricetta e bella presentazione, la proverò.
very nice. fantastci suffle. also a great idea as here in England scallops are always nice and fresh!
tanti saluti!
Re(ilmaialeubriaco)
These look quite delicious!!!, you make it sound so easy, I'm not much of a souffle maker, intimidated maybe, I might have to give it a ry!
son di corsa.. ma sei stato nominato! :-)
Sono bellissimi, innovativi e divertenti.Per essere il tuo primo souffle, prometti bene(infatti stai già pensando al prossimo eh eh eh....).Anche io non ci ho mai provato perchè c'è la nomea della loro difficoltà ed ancora ricordo Haudry Hepburn che nel film sabrina, alla scuola di cucina a Parigi, ne prepara uno che si sgonfia totalmente....
baci
Looks great! Me too, I am also not an souffle friend, but this version is worth to re-cook. You have to know I love scallops.
Good luck, Martin
www.berlinkitchen.com
Same here in New England we have lots of golf ball sized scallops. Is that the same size you got? I believe the dimension can affect the final result.
Alex, Gallina - Grazie!
Re - I know scallops in nothern Europe are much bigger and tastier than in Italy! I love them raw as well.
Proud, Martin - Maybe I was lucky, but 3 nice looking out of 4 is a good result and I did nothing special apart form what is written and folding very gently the whites. So I guess, the risk in souffles is when making a new recipe to choose the correct cream-agent (egg yolk, bechamel, cream or else) to get a proper consistency.
Adina - E ora che devo fare???
Vale - prova prova .... sono scuro che ti riusciranno benissimo! Ma a Taranto le capesante mia mamma non le trova facilmente.
Comida - scallops here are generally very big and I always insist with my fishmonger to get only the very big ones. So I guess golf-sized ones are like the ones I used. In any case, better bigger than smaller or the mixture might be too liquid.
Dubito fortemente che tu segua i meme di stampo personale e non unicamente legati ala cibo, in ogni caso ti ho menzionato per il "You make my day award".
comida - in realta' li seguo! Ma non ho capito come funziona visto che anche Adina mi ha menzionato.
premessa, il miglior post anti meme è quello di cloridrato di sviluppina http://sviluppina.co.uk/?p=1334
detto questo la regola di questo "You make my day award" è semplice. Devi citare 10 weblog che ti piacciono, o, meglio, testualmente
""Dai il premio a 10 persone che hanno un blog capace di trasmetterti gioia ed ispirazione, un blog che ti faccia sentire bene quando lo visiti.
Fai sapere a queste persone di averlo vinto lasciando un commento sul loro blog.
Attenzione: puoi vincerlo piu' volte!"!
Tutto qui ciò che so.
Buona giornata, io qui combatto con la mia insonnia, sono le 3,29 del mattino.
Seguiro' in giornata. E grazie per la menzione spero che il souffle riesca!
Insonnia? Capisco ma a me e legata alla dieta :-(
Io invece combatto con la noia a lavoro ... odio i momenti di passaggio tra vecchio e nuovo lavoro.
bella ricetta e particolare
Grazie Carmen!
Devo dire e' una delle ricette piu' semplice e gustose degli ultime tempi. Qualcosa da servire per un pasto speciale!
Bella, buona, foolproof.
Cucinata, gustata e approvata a pochi minuti dall'inizio del SuperBowl. Ti faccio il monumento e mi tatuo la ricetta sul bicipite destro.
Go Pats!
This sounds lovely. You mention having it as a starter/first course, but what do you have after such a lovely, and rich, souffle? We would like to try a scallop souffle for a dinner party next weekend, but we are having a hard time imagining what type of dish would be good to follow. Thoughts, anyone?
Grazie.
Meg
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