OK, that was a title to catch your eye! I am guilty of hooking you in to my blog! This writing has nothing to do with putting away fish and bringing home the crabs. But this is about shellfish. Not crabs, but a delectable shellfish: Scallops!
My husband does not eat shellfish. Period. I love shellfish. Any kind. I ate some stuff in France with my Dad, some of it raw, some of it cooked, and enjoyed the entire thing not knowing what a lot of it was, but some had some interesting shapes. My husband had a night out with the guys, so I was on my own. On these nights shellfish is always involved.
Here is a recipe for some really good scallops with a bit of garlic and some cracked pepper that to me is scrumptious!
This is for one, so increase it as necessary. The grocery stores now offer frozen scallops. Not the bay scallops but the big boys. I bought a bag of the big beauties and have them in my freezer for boys night out. Defrost the scallops overnight in the refrigerator. I did this with seven of these puppies for the recipe below.
When you cook scallops, take a set of tongs to them when they are raw so that you can see how the tongs press into a raw scallop. This is important to getting this recipe right as you will see below.
Easy Garlic Scallops
6 TBS butter
5 cloves of garlic, minced
A couple of turns on the pepper mill
1 tsp fresh chopped parsley
Rinse the scallops to get rid of any sand debris or shell debris there might be. Drain on a paper towel.
Make Jasmine Rice to go with this meal and any fresh vege that you might want to prepare. Cook these as you go based on the recipe below.
In a saute pan add butter, garlic, and pepper. Heat over medium high heat until the aromas of the garlic come up and the butter just starts to brown. Add the scallops. Cook for a couple of minutes checking the scallops by pushing down on them to see how firm they are. If you were to press your finger into the pad of your hand lightly, this is how the scallops should be at the point to turn them. It’s about 2-3 minutes. Turn the scallops and cook for one minute. Turn off the heat and cover. Let them stand in the pan for five minutes before serving.
To serve, in a bowl, mound some of the rice in the center. Place the scallops on the rice, and drizzle a bit of the juices from the pan over the rice. Lay the vegetables to the side. For presentation you might want to add an Italian Parsley sprig on top and center.
Serve this with a Chardonnay that is not overly oakey. A really good ciabatta goes well too for dipping into the extra butter sauce…mmm.
Let me know what you think of this recipe….Barb I made this last night so do not ask what time is dinner!
<a href="http://Life in the Foothills “>