(124) Isle of Man – Buttery Scallops

Source: planetware.com

The Isle of Man is a self-governing land under the British Crown Dependency. It was home to Vikings over 1,000 years ago and is full of dramatic landscapes. The island is 30 miles long by 10 miles wide and use to have its own language called Manx, however it has since died out.

The Manx cuisine largely consists of local seafood and due to its location has similar cuisine of its near by neighbors. Cattle, pigs, and sheep are locally raised on the island. Queen scallops, fondly known as “Queenies” are a delicacy found on the island. The island is also known for its dairy products and local sheep, Loaghtan, which has a desirable dark, rich flavor that attracts top chefs. The dish I made for the Isle of Man honors their prized queenies. Unfortunately between my original preparation of the meal and writing up the post the recipe is no longer available and I haven’t been able to find a similar recipe.

Preparation was straight forward if you have even sautéed scallops before. The sauce I made for the dish used a lot of butter so I had to be mindful it didn’t brown or burn. Luckily Maine scallops were on sale so I was able to get the best quality seafood for the meal, yum!

Buttery and rich scallops- what is there not to like? The meal was simplistic but packed a decedent punch with a lovely sauce. We definitely thought the meal needed a solid side, but what we had to try was great. 7.5/10 was our final rating. I will keep an eye out for the recipe and hope to be able to share that with you soon!

Vietnamese Coffee Flan

Once again I have a bonus recipe for you! I couldn’t help myself when I saw this coffee flan recipe and thought I NEEDED it in my life.. you might want it in your life too 😉

Vietnamese flan as you could have easily guessed is a French-inspired dish that came to be from French colonization. The true origin is from the Roman Empire due to their domestication of the chicken and conquering most of Europe. Using methods that the Greeks used, they adopted egg baking techniques in order to create the first flan.

France and Spain were two main countries that cherished their flan and added their own signature to the dish. The French refer to their flan as crème caramel and prefer to only use milk over cream with their preparation. In Spain, flado (or flat cake) was very popular and they were the first to add the caramel sauce to the base. The first flado dates back to medieval times when large quantities of eggs and dairy was combined together to make a custard. From Spain it traveled to Mexico, where they created the several variations of flan- coffee, coconut, and chocolate (to name a few).

So you will need to be patient for this one.. as tempting as it is to try it early it’s very important to let it set in the fridge to chill for the recommended 8 hours to insure it has set properly and fully cooled. I found this recipe to make my flan

We really enjoyed this one, however I was unable to get it to flip over and have the caramel running down the sides like the pictures you typically see (I had to cut slices 😅). The instant coffee was a nice and simple way to infuse the flavor into the flan making it taste similar to a coffee ice cream (so yummy!). This is another recipe I could see myself making in the future and share with others that have never had the decadent flan.

Off to Grenada for our next recipe, see you there!