Comments on: Scallop Saganaki https://www.closetcooking.com/scallop-saganaki/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sat, 23 Jun 2018 06:00:16 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: Kevin https://www.closetcooking.com/scallop-saganaki/#comment-47272 Thu, 17 May 2012 10:41:42 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-47272 Greene Treats: The bread in this photo is a ciabatta made by a local grocery store called Metro.

]]> By: Greene Treats https://www.closetcooking.com/scallop-saganaki/#comment-47211 Sat, 12 May 2012 18:50:01 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-47211 You are such a brilliant cook! Are you sure you aren't a classical trained culinary student?? maybe in a past life…
I have a question for you, what is the brand of the bread that you feature in many of your posts? It looks like some amazing crusty, soft sourdough… Cheers,

]]> By: Catering Equipment https://www.closetcooking.com/scallop-saganaki/#comment-33913 Sun, 25 Apr 2010 01:13:36 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-33913 I tried your receipe with a little variation of adding some freshly chopped chillis to it (sorry!) and it was divine. Try this receipe with some toasted turkish bread and you will love it.

]]> By: Kevin https://www.closetcooking.com/scallop-saganaki/#comment-33888 Sat, 24 Apr 2010 11:17:51 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-33888 Jessica @ The Cooking Chick: When using fresh tomatoes in a sauce like this you want to cook them in the pan until they get really soft; soft enough that when you push on them with a spoon that they easily give. At this point they have released a lot of moisture and you want to simmer it a bit more until it thickens up a bit making it saucy.

You could also use a cup of tinned tomatoes which start off closer to the state that you are looking for and just simmer them a bit to thicken up the juices that came with them.

]]> By: Jessica @ The Cooking Chick https://www.closetcooking.com/scallop-saganaki/#comment-33869 Fri, 23 Apr 2010 04:23:39 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-33869 I just recently made this dish and I loved the flavors and simple ingredients. I used a medium sized tomato, but I did not find mine as "saucy" as yours… what did I miss?

I added kalamata olives, and the briny taste fit right in with the flavors of this dish.

]]> By: Peter M https://www.closetcooking.com/scallop-saganaki/#comment-33856 Thu, 22 Apr 2010 13:24:26 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-33856 WOW Kevin…where did you ever get the inspiration to use scallops in a Saganaki dish? 😉

]]> By: Kevin https://www.closetcooking.com/scallop-saganaki/#comment-33828 Wed, 21 Apr 2010 10:56:06 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-33828 Raised garden beds: This is a Greek inspired dish where saganaki is the name of the pan used to make the dish.

]]> By: Raised garden beds https://www.closetcooking.com/scallop-saganaki/#comment-33786 Tue, 20 Apr 2010 06:53:46 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-33786 Is this a Japanese dish? I love Japanese dish so much. Thank you for sharing this mouth-watering recipe.

]]> By: Anonymous https://www.closetcooking.com/scallop-saganaki/#comment-33729 Fri, 16 Apr 2010 21:18:23 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-33729 Love it Kevin!! I have 4 pounds of scallops in my deep freeze – this is perfect!!

]]> By: Rambling Tart https://www.closetcooking.com/scallop-saganaki/#comment-33728 Fri, 16 Apr 2010 20:10:58 +0000 https://www.closetcooking.com/2010/04/15/scallop-saganaki/#comment-33728 Fantastic, Kevin! Sopping up that gorgeous sauce with that crusty bread is just heavenly!

]]>