My neighborhood store is having a scallop sales this week, at 50% off. A regular $19.95 per pound scallops are now only $9.95. I had to load up these amazing, fresh, and huge scallops just because of the sales.
I love scallops, I would eat them every day if they are cheap. It’s one of the best ingredients from the sea.
There are two kinds of scallops, natural/untreated and treated with water. When it comes to scallops, the former is the ones you wanted to get.
They are milky and creamy white in color, sometimes with a slight pale yellow or pink tint, but they are soft to the touch (not slippery). The flesh smells of the sea, and they are absolutely briny, sweet, and delightful. They are expensive.
The scallops treated with water are less expensive but trust me, you don’t want to get those. They are smooth and slippery to the touch, translucent, and when rinsed with water, the water bubbles up.
Those are the clear indications that they are not natural but treated with chemicals and water. Avoid them because they taste nothing like the natural and “real” scallops, in fact, they are pretty much bland with no sweet or briny flavors.
Now, when you have fresh and natural scallops, you need only very basic ingredients to prepare them. Olive oil, butter, garlic, a splash or two of white wine, salt, ground black pepper, a pinch of cayenne pepper.
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Garlic Scallops Recipe
Garlic Scallops – fresh, succulent scallops sauteed with garlic, butter, white wine and parsley. Easy recipe that takes only 15 mins!
- 1 lb natural and untreated scallops
- 1 tablespoon olive oil
- 2 tablespoons melted butter
- 3 cloves garlic minced
- 1/4 cup white wine
- Pinch of cayenne pepper
- Pinch of salt
- 3 dashes ground black pepper
- 1 tablespoon chopped Italian parsley leaves
Rinse the scallops with cold water and remove the tough ligament from the side of the scallops. Pat dry with paper towels.
Heat up a skillet (cast-iron preferred) on medium to high heat. When it's fully heated, add the olive oil and butter. Saute the garlic for a little bit and add the scallops, pan-sear until both surfaces turn brown. Add the white wine, cayenne pepper, salt and black pepper. Bring it to a light simmer or until the inside of the scallops are cooked through. Turn off heat and serve immediately.
You may serve the garlic scallops with pasta or as is.
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