As a former chef and chef instructor. I would recommend that you make any type of pasta you like. If you can boil water, and read a clock you can make pasta. It ain't rocket science. They even tell you on the package how long to boil it. Once it's boiled reserve about half a cup of the pasta water drain but do not rinse your pasta. In a med hot skillet poor off the oil from the can into the pan. Then throw in the drained, but not rinsed, pasta and toss. Now add a bit of the pasta water to the pan and toss the pasta again. You can add garlic, or garlic powder, oregano, basil etc. to the sauce as you like with a pinch of salt. Toss once more then add your scallops and toss very lightly trying not to destroy the scallops. Plate and dust with parmigiano reggiano cheese and enjoy.
Thanks David. Got some nice Pollastrini sardines in tomato sauce yesterday, I think I will try your tossing methodology soon. Meanwhile, please enjoy my spaghetti prowess in one of my earlier videos, if you dare. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_o5-kg6KSuo.html
Discovering your channel has easily been the highlight of my time on RU-vid this year. It's so refreshing to see genuine creativity and style on display. If only YT's algorithm made your videos easier to find...sigh. Will be watchin' and rootin' for ya in 2021, Matthew!
Thanks Anthony, I really appreciate you watching and participating here. I'm looking forward to growing in 2021, but I'm happy to earn every view. These are the good old days!
Dude I just discovered your channel like last week and I subbed immediately. You're funny, and your videos are really interesting. You've got a new loyal subscriber. 👌
Hi. I had these scallops in my pantry and this video made me feel confident to eat them, as I have had bad canned fish before. I’m eating them with pasta a vodka sauce. Thanks man
Just been watching a bunch of your canned seafood vlogs, awesome, love canned seafood myself and am glad to see others that do also. The stuff around the scallops isn't onion, it's it's frill. They don't bother removing it like they do with fresh ones. Keep sending more vids! Cheers from down under 🦀 X
Another amazing video - slowly working my way through the 'back catalogue' and nice to see you branching out into the wide world of other canned seafood!
I would probably finely chop a white onion, scoop some onto a buckwheat cracker, and serve a single scallop with a bit of oil/sauce drizzled on top. Garnish with one thin slice of fresh garlic.
I just love this guy.. I live in the world's most amazing grounds for Lobster and Scallops..they are by far so different than you have ever tasted...the bottom of Nova Scotia would Floor you,please visit!
I just tried a similar product. Different brand but kind of the same thing. Really good! I just put them on some toast and ate it with a side of pickles. Awesome! Cool video too, man. Cheers.
Cool vid... just ordered the Cockles from the same brand... we shall see... also would love to hook you up with some mild mannered EDC gear (your Leatherman is noted), let me know if you'd be game.
I forgot all about that stuff. Growing up, we always had a jar of the Vita herring in the fridge. As a kid, I certainly preferred it to sardines! So gonna have to check it out.
“They’re just like little jewels.” When he’s thinking about the meal it might go with my first thought would be with rice like a Japanese tomato curry? Just with scallops, maybe chickpeas and spinach instead of like beef and taters? Dang I’m hungry.
Some of the scallops might have attached roe sacks. When raw, they're like little pink crescents adhering to the side of the scallop. They're delicious. All of my recipes for scallops have them cooked in delicate wine or cream sauces. I think that spicy tomato sauce might have over powered their subtle sweetness.
have a can of these rn that i got from a job i was just laid off from. i'm allergic to fish, but not shellfish.... the can is sitting with me like a pet, i plan on tasting in two days :)
@@CannedFishFiles they were tasty-- i did think they were a little strange as it was my first tinned seafood experience. maybe i'd be really into it if they were warm? i liked them on a cracker. my friend who i tried them with though they were delicious and worth $8-9
@@cyberpagan1172 Congrats. I think if you found them only a little strange, you'll end up really enjoying this stuff if you give it a shot every once in a while.
Dude. Some hot noodles... add canned scallops w sauce to drained spaghetti or Ramen. Reserve 50-100 ml of pasta water to deg😢laze the can, some ga r lic bread & dinner 4 2.
Saute some finely chopped onion, garlic, herbs with pad of butter in a pan, add 1 can each of scallops & sardines (tomatoey, but whatever works) with the oil/juices, mix/heat everthing together to make a sauce, serve over spaghetti pasta, yummy!
I was hoping you didn't waste the little nuffies left over in the can, Those can always be spread on a hot toast with whatever oil is left over, Bonus points for buttering the toast first, then pouring the goods after the butter has melted.
@@CannedFishFiles Conservas el Capricho carries lots of really nice tinned fish. I ordered through preserved states. Their tuna is *chefs kiss* amazing. Really pricey though. As are their anchovies. Best anchovies I’ve ever had. Better than Ortiz.
It's not a cloth thing. It portrays a fishnet, genius. It's brilliant packaging for seafood tins. Excellent choice on Conservas de Cambados. A tip-top tin.
HAHA, yeah, you know, subconsciously I think I always got this "Long Johns Silvers" decor vibe from the can, but I don't think I ever put it together for real until you said this.
Hard to tell, but I dont think they were wrapped in onions. A couple times what looked like a ribbon fell from a scallop then you picked it back up and ate it. Scallops have a band which goes around the shell and has lots of tiny black beads which are its eyes. The Chinese will wrap this band around a scallop and cook them together. My Chinese friends call it Chinese bacon. I think thats what you thought were onions. Mushy part was probably egg sack which is also considered a delicacy. Should get another can and look into it. Been 3 years after all. Enjoy your videos. Youre funny, like a clown. Your commentary and antics amuse me. What am I doing here writing all this? Later...