In a pan, seared bay scallops cooked in Irish butter, salt, pepper, dill, basil, parsley, garlic, thyme, Tony Chachere's Creole seasoning and chives.
then cooked angel hair pasta, adding salt, pepper, basil, parsely, garlic, chives, then melted irish butter and added parmesan cheese & A1 (yes a touch of A1 steak sauce for a wonderful parmesan noodle duo). mixed together and served.
What can I add to this to add to flavor, remove any residual ocean fishy taste and improve. I was out of lemon or would have grated some lemon zest and squeezed the lemon over the scallops right after taking of off heat.
Would a dash of Tabasco sauce help or hurt? maybe some white wine vinegar?
Thanks in advance.
then cooked angel hair pasta, adding salt, pepper, basil, parsely, garlic, chives, then melted irish butter and added parmesan cheese & A1 (yes a touch of A1 steak sauce for a wonderful parmesan noodle duo). mixed together and served.
What can I add to this to add to flavor, remove any residual ocean fishy taste and improve. I was out of lemon or would have grated some lemon zest and squeezed the lemon over the scallops right after taking of off heat.
Would a dash of Tabasco sauce help or hurt? maybe some white wine vinegar?
Thanks in advance.
