I'm wondering if any chefs can give me some insights into how seafood (scallops seem to be the biggest culprit) is prepared in a typical high-end establishment. In particular, are foods seared by the line chef early in the day and then allowed to sit for reheating/finishing as the diner orders the meal? At what temperatures?
I have a food allergy (or sensitivity, depending upon whose definitions you read) that I am trying to narrow down prior to consulting with an allergist. The primary culprit seems to be seafood, and the fancier the restaurant, the more likely I am to have a problem. I cook all the same foods at home and I have NEVER had the same reaction at home. Alcohol seems to make me more prone to whatever it is, and I've pretty much given up on ever drinking with a meal.
My problem is not food poisoning, as the reaction hits mid-meal. My problem is gastro-intestinal, not respiratory. I don't seem to be at risk of dropping dead of anaphylatic shock, but I am darned tired of repeated trips to the bathroom at nice places. My best guess is that food holding practices allow histamine build-ups or something of the sort.