Ever since watching the Masterchef taramasalata skills test I have been experimenting with making this delicious delicacy. I like the subtle flavour produced by the addition of a small amount of raw onion that many Greek recipes use. Thanks to the programme for the inspiration.
Seeing as everyone here thinks they can cook better than Marcus I wonder how many Michelin Stars there must be in the comments section... All of you should sign up to MasterChef. Clearly.
Taramamasalata the secret is extra virgin olive oil.OLIVE OIL.VEGETABLE OIL IS COMPLETE WRONG,IS CHANGE THE TASTE.SO.......ONLY OLIVE OIL.......SOME THINGS YOU CANT CHANGE IT
Oh I'm sorry, how many Michelin Stars do you have? How many restaurants? How many cookbooks? How many TV appearances? Settle down, Marcus knows his stuff.
The scallop is cut into thin slices thus why they are seared lightly. If cooked for too long they will overcook. If the scallops are thicker, then yes, you can sear it golden brown.
I bet you cook them to absolute death so they turn rubbery, they were thinly sliced they need a few seconds in the pan, you can't make them look well seared when they're that thin, they'll be like chewing on bullets. But then you do know more than Michael Wareing quite obviously. Can't wait to visit your restaurants.
