I texted Luke telling him that I was running out of new things to try, and he said to go to the fish market and get some scallops for dinner.
But I was snuggled on the couch with my kids watching a movie on our day off of school. Ugh, I really didn’t want to get up and go to the fish market, but alas, they were closing 30 minutes later so I got my lazy rear off the couch and drove down to the most awesome fish market (Groomer Seafood) and snatched up some scallops.
Of course, I was at the mercy of the mongers because I had no idea what or how many or anything. But they are so great there that I felt confident with the purchase I walked out with.
Anyway, so scallops aren’t necessarily high on my list of favorites, but I think it’s the intimidating factor that I thought I would like to overcome.
I read several recipes and found out that you have to dry the scallops and remove the side muscle (I would have never known), which was super easy, and Amaleah helped with that. I thought Alton Brown’s recipe for searing scallops was helpful in learning the tips for cooking and cleaning a good scallop.
I used this recipe of Robert Irvine’s and made a garlic and herb infused oil and wine reduction, then turned that into a cream sauce for pasta, then worked on the scallops in batches (I didn’t add shrimp and I used both butter and olive oil for the searing of the scallops).
I think they were the best scallops I’ve ever had. But I hold to previous opinions that I just can’t eat very many. They are a very rich type of seafood that is delicious the first few bites but just overwhelming the more you eat, not because of fishiness, if you buy them extremely fresh, but more because of their creamy flesh.
I was proud of the fact that they were perfectly cooked (if I do say so myself) and not rubbery or chewy at all. So I consider it a success.