DIANA STADLEN

Thanks for watching Mutha, and your question about salt is an important one. Although scallops have an intrinsic sea water flavor they still need to be salted, just like all proteins. The salt brings out the sweetness and flavor of the scallops. I didn’t salt the polenta because I added bacon and pa... more >

Thanks for watching Mutha, and your question about salt is an important one. Although scallops have an intrinsic sea water flavor they still need to be salted, just like all proteins. The salt brings out the sweetness and flavor of the scallops. I didn’t salt the polenta because I added bacon and parmesan cheese, both of which are very salty on their own. Salting is a fear a lot of American’s have. Our heads have been filled with anxiety about the dangers of sodium, which are not altogether unfounded. However, canned and processed foods have way more sodium contained in one portion then the amount of salt you would use to season your meal. So don’t worry. Salt has essential minerals. It helps aid in digestion by activating salivary enzymes. My advice is to trash the refined table salt and stick with a whole unrefined salt like Celtic sea salt or Fleur de sel, which along with a great flavor, has healing properties. Just go easy on ‘em and keep tasting your food throughout the cooking process so you’re happy with the flavor you create.