Hi Robin -

I'd use half of the serrano chili. Of course, the heat factor in chilies can vary, but that should be plenty of heat. You could make the recipe with half of the chili, then fry one fritter up. Do a taste test. If you want more heat, add the rest of the chili.

It's been a while since I've made these, too. I should make them again soon. Thanks for the reminder! :D

Lori

Just in case, here's what they looked like the first time I made them:

(Definitely not a great photo, but you get the idea!! ;D )

Lori :D

Thank YOU Lori for the recipe, the answer, and the inspiration. Got the idea? You bet! That photo is what made me want to make them. Fritters here I come!

-Robin

The photo is gorgeous! Now I want one!

Well poo, I can't see the picture here at work, I'll have to check it at home.

Add those to my "to try" list, and I'll bet I could use parsnips too...

Annie

Could someone link to the original or re-post all the recipes? Looking and sounding good, but I can't find it. Thanks!

Oh my gosh Lori! Those are very tasty. I could easily see smaller versions of those with martinis, a most excellent appetizer. Ironically, I never found the pepper even after tearing up the kitchen. My son had become enamoured with it for some strange reason (he was carrying it around??? who knows why???) and must've lost it? Kids! Who knows where it will turn up?! I gave up looking and put a dash of cayenne in the dressing to compensate; a chili in the fritter would've been better.

FOAS, I didn't have the recipes yesterday, but have them today. I ate them with brick chicken, as I had to get rid of the chicken, but seafood would absolutely pair better. Not that the chicken was bad, but I can't afford seafood right now ;) Here is her posting from before:

_____________________________________________________________________
Posted by LoriJean44, Wed Jun 8, 05 8:55

I've tried a few new recipes from a couple of new cookbooks I recently purchased.

The first one (my own sidenote: I didn't save the other recipe, but wish I had now!) is from Bill Granger's Bill's Open Kitchen (copyright 2003):

Seared Scallops, Carrot Fritters and a Yoghurt Dressing

12 medium-sized scallops, intestinal tract removed
2 tablespoons olive oil
sea salt
freshly ground black pepper

to serve
carrot fritters (below)
yoghurt dressing (below)
watercress

Place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine. Heat a non-stick frying pan over a medium to high heat and cook the scallops for 1 minute each side.

Place 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yoghurt dressing. Season with pepper. Serves 4.

Carrot Fritters
1/2 cup all-purpose flour
1/2 cup club soda
1 egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon superfine sugar
1 teaspooon sea salt
1 small red chili, seeded and finely chopped
1-1/2 cups grated carrot
8 green onions (scallions), finely sliced
1/2 cup chopped cilantro
1/4 cup vegetable oil

Preheat the oven to 315 F. Place the flour, club soda, egg, cumin, coriander, turmeric, sugar and salt in a bowl and mix well. Add the chili, carrot, green onions, and cilantro and stir to combine. Heat a frying pan on a mdium to high heat, add the oil and heat until hot. Cooking in batches, add 2 tablespoons of batter per fritter and cook for 2 minutes each side, or until golden brown. Drain on paper towels. Cook teh remaining fritter batter, adding extra olive oil if necessary. Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.

Yoghurt Dressing
1/2 cup plain yoghurt
1 tablespoon lime juice
sea salt
freshly ground black pepper
1 tablespoon olive oil

Place all the ingredients in a bowl and whisk.

Thank you! I don't think it'll take me 4.5 years to try it.

but that's because you're not a big chicken like I am. The more successes I have though, the braver I get. It took me as many years to try LindaC's easter cookie recipe and they are awesome! Oh the food I could've enjoyed

;)

What is a scallop's intestinal tract?

I was wondering the same thing! I remove the muscle, but that's about it. Wonder if that's what they meant.

And while we're talking about scallops - Are they "ok" to be a little underdone? I seem to have a hard time getting them just right and wonder if it is acceptable or gross to be a touch underdone. I tend to err on the side of rubber.

Just remember, you asked! ICK!
"The last is the intestinal tract which is between the testis and ovary of scallop. Which is the scallops stomach and intestine, where the food is located and stored."

Here is a link that might be useful: exerpt

Unless you're catching your own, I doubt you'll see all the parts. What we get is just the muscle. I think even if you get scallops with shells, they are cleaned, surely?

Freakin' awesome. That's all I've got to say. Sorry for the cameraphone pic, but since Lori already posted a "bad" pic ;-) I figured I'd join in.

This is officially in my list of top favorite things I've ever made. Try it, unless you don't like cilantro. And, the yogurt sauce tastes "ehh" by itself but ends up being an essential part of the combo. I can't recommend this enough. Thanks Lori and Robin!

{{gwi:1474760}}

FOAS, scallops in restuarants here are often served a little underdone for my liking. So, it's OK to have them a little underdone if you're worried about overcooking them.

You're more than welcome FOAS. I totally ate those fritters every day until they were gone. Believe it or not, they warmed fantastically in the toaster. Those crispy edges were mmmmmmmm.

I made these fritters tonight along w/ some nice pan-fried blue gills from the freezer. Really liked them...very tasty & oh so pretty on the plate. I think I prefer them w/o the dressing for anyone thinking of skipping it. With so much going on w/ the fritters & fish, just opened a can of baked beans to round out the meal.

I finally made these again - only took me 5 years! Ha! They were as delicious as I remembered. I didn't have any watercress, so just garnished with a little extra cilantro.

Lori