By now the mandated "Shelter in Place" quarantine is beginning to tire many of you to a serious level. I don't have any easy answers to the lack of income, recreational restrictions, and peace of mind. Some of us question our leaders and the entire situation, but I do know that as a community we are capable of overcoming this due to what I read on social media. Like it or not the alternative literally risks your family and our community as well. I don't want to pass the summer away online with just recipes, but if the quarantine isn't lifted then there isn't much write about except my butt in the garden or mowing the Ponderosa. Don't misunderstand me; the projects around here are getting done with the late spring weather permitting.
We love seafood, but Barb isn't fond of the texture of scallops. Actually just a big clam I love them, especially the Sea Scallops, much bigger. Usually always sautéed, they do very well in a light white wine or butter sauce. This is my favorite as long as they still get seared marks on them. If you don't have access to sea scallops, then bay scallops will do or even shrimp.
2 TB olive oil (I like extra virgin)
1 pound sea scallops
2 TB unsalted butter, divided
4 large garlic cloves, minced
salt and fresh ground black pepper
1/ cup dry white wine or chicken broth
1 cup cream (or for lower fat used evap milk)
1 TB lemon juice
1/2 cup chopped parsley
1 pack of linguine or choice of noodles or pasta
Thaw scallops if needed. Thoroughly pat dry with towels. Heat olive oil in a large pan or skillet over medium high heat. Add scallops in a single layer without crowding the pan. Season with salt and pepper to taste and fry 2-3 minutes on one side. This should produce a golden crust when flipped. Flip and fry again for another 2 minutes.
Sautéed' sea scallops in olive oil
Remove from skillet and transfer to plate. Melt 2 TB of butter in the same pan, scraping up any browned bits left over from the scallops. Add the garlic and cook until fragrant. Pour in wine and bring to a simmer for 2 minutes or until wine reduces by half. Add cream and allow to simmer until slightly thickened.
Remove skillet from heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
Warming scallops with sauce
Serve with your choice of noodles or steamed vegetables. Linguine or rice works for me.
"Most seafood should be simply threatened with heat and celebrated with joy"
Jeff Smith
WiFi courtesty of Verizon MiFi
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