My regular readers already know I've been on a seafood kick since last week. My poor teenagers have threatened to lead a revolt if I don't stop making seafood... mussels, shrimp, stuffed salmon, scallops - I can't help it! My husband and I love it and now that Spring has begun to show signs of sun and life we respond to our body's message of lighter food. However, I admit, I put the leftover scallops and mussels in the freezer for use next week in a delicious seafood bisque and instead the kids finally got a taco casserole on Wednesday night and last night was sub sandwiches and an amazing chicken, avocado, egg and more chef salad that knocked our socks off.
I decided to quickly talk about scallops this morning as my brother (who loves them!) asked me last week on vacation how to make them. He attempted but said he obviously overcooked them as they were rubbery. One of the quickest and easiest ways to cook scallops is to use fresh, large scallops. Heat a bit of olive oil and a little butter in a pan to medium hot and add the scallops. Sprinkle with a bit of salt and pepper. Quickly saute and brown them, turning once. Although they take longer to cook than shrimp, use the same idea; don't overcook. Only a couple minutes on each side until they are seared and golden. Half way through cooking I add some fresh minced garlic to the pan so the flavor is imparted to the scallops without the garlic burning.
I like to add more butter and garlic to the pan and quickly heat and serve over the scallops as I find shrimp and scallops to be delicious this way. Scallops should be tender and naturally sweet. Cook all the way through, but don't overcook. Scrumptious!
