Enjoying scallops as the 'main' event. A hearty recipe for a winter night that satisfies even the soul.

[PR]

Hello, this is Tsumugi.

Scallops are a special ingredient, so rather than just adding them to the side of a plate, you want to enjoy them to your heart's content as the star of the show, right?
'It looks fancy, but it's somehow unsatisfying.'
Let's put an end to recipes like that today.

Today, I'm introducing two dishes that focus on overwhelming volume and 'sizzle,' using scallops as the main ingredient along with potatoes, rich heavy cream, and savory bacon.

The resistance when you cut into them, the winter flavors spreading throughout your mouth.
Let's share the most primal and happy time of 'eating delicious food until you're full.'

Recipe 1: Soaking in a golden sea. 'Rich' cream fricassee of scallops and thick-cut potatoes

This is not a risotto, but a 'fricassee' (white stew) where scallops are simmered in a cream sauce even richer than a standard stew. By cutting the potatoes into large chunks, you get an overwhelming volume that will satisfy even men.

[Ingredients] (Serves 2)

• Scallops (large): 6-8 pieces

• Potatoes: 2 (cut into large irregular chunks)

• Maitake mushrooms: 1 pack (tear into large pieces by hand)

• Broccoli: 1/2 head (cut into large florets)

• Heavy cream: 200ml

• Butter: 20g

• White wine: 2 tablespoons (if you don't have any, cooking sake is fine too. In that case, squeezing in a little yuzu or lemon will improve the aroma)

• Salt and pepper: a pinch

[Instructions]

1. Heat butter in a frying pan, sear the surface of the scallops over high heat until crispy, then remove them once.

2. In the same pan, sauté the potatoes and maitake mushrooms. Sauté them slowly until the surface of the potatoes becomes slightly translucent.

3. Add white wine, cover, and simmer over low heat for 5 minutes.Steam until the potatoes are tenderand cooked through.

4. Add heavy cream and simmer until thickened.

5. Finally, return the scallops and boiled broccoli to the pan, coating them thoroughly with the sauce. You can sandwich them with the potatoes, oras shown in the illustration, arranging the scallops on top and baking them at the end makes the presentation even more spectacular.

When you take a bite of the scallops coated in the thick, creamy sauce, the umami of the sea and the richness of the cream explode in your mouth. The large chunks of potato soak up the sauce, providing a sense of true satisfaction that warms you up with every bite. It is the ultimate winter night feast, one that makes you want to soak up every last drop with a baguette.

For such hearty stews,a Silit Silargan potis the perfect tool to bring out the ingredients' flavors to the fullest. Its glass-ceramic surface doesn't muddy the taste of the food, allowing the delicate sweetness of the scallops to transfer directly into the sauce. A dish simmered in a lifelong kitchen tool is, in itself, the greatest reward you can give yourself.

Recipe 2: The pinnacle of savoriness. Scallop and crispy bacon 'golden' potato galette

Don't treat scallops as a 'side dish.' This is a main-dish galette that traps the umami of scallops and bacon inside a potato crust.

[Ingredients] (Serves 2)

• Scallops: 6 (sliced in half)

• Potatoes: 3 (julienned;the trick is not to soak them in water)

• Thick-cut bacon: 50g (cut into thin strips)

• Melting cheese: Plenty

• Olive oil: 2 tablespoons

• Black pepper: Plenty

[Instructions]

1. In a bowl, mix the julienned potatoes, bacon, cheese, and black pepper.

2. Heat the oil in a frying pan and spread out half of the potato mixture.

3. Arrange the scallops on top, then cover with the remaining potatoes to 'sandwich the scallops'.

4. Cover and cook over medium heat for 5 minutes. After flipping, remove the lid and finish over high heatuntil the surface is crispy like it's been deep-fried. When flipping, you won't fail if you
   place a plate over the pan and flip the whole thing onto the plate. Don't worry if it falls apart; if the cheese is crispy, it's still a delicious feast.

When you cut into it, a satisfying crunch reveals the piping hot scallops inside. The aroma of the potatoes, the saltiness of the bacon, and the concentrated sweetness of the scallops. The cheese acts as a glue that brings everything together, and with every bite, a different, blissful texture washes over you. It is a dish that will truly leave you 'full,' perfect not only with beer or white wine but also sure to delight growing children.

To bake a galette to perfection, you need tools that are non-stick and distribute heat evenly, such as a SCANPAN frying pan. With this pan, flipping is easy, and you have total control over how crispy the surface gets. The peace of mind that comes from having tools that support your cooking makes the time spent in the kitchen a joy.

Conclusion

Being 'full' is a way of treating yourself with care.
Instead of just decorating with luxurious ingredients, transform them into something that satisfies you from the bottom of your stomach.

The white of the scallops, the golden color of the potatoes, the savory red of the bacon.
When such powerful colors line up on a plate, even a cold winter night turns into the ultimate reward.

Tonight, don't hold back—take a big bite of those hearty ingredients.
Please spend a warm, fulfilling time that satisfies both your heart and your stomach.

Tsumugi

After your meal, the final touch to complete the experience is Cutipol cutlery set. Its delicate weight and smooth texture make the lingering memory of the 'feast' you prepared today even deeper and more luxurious. Good tools are supporters that cherish your time until the very last bite.

For example, just by thickly slicing Hokkaido-grown sashimi-grade scallops, a winter feast is complete. Letting the potatoes soak up the fat from high-quality block bacon—I believe borrowing the power of such ingredients is a shortcut to a rich dining table.

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