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. That’s all, and you will have these amazing and truly scrumptious garlic scallops that go so well on their own, or over some simple pasta such as parmesan garlic noodles or easy spaghetti. This recipe is inspired by the Garlic Scallops recipe on Ciao Florentina. You can also try my Brown Butter Scallops recipe.
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