Seafood

Skillet Scallops

Let me say this…….we LOVE scallops. Recently we found out that we/I had been overcooking them. That is, until we had them cooked properly. What a treat to have them cooked to perfection. I was cooking the love right out of them.

One of our local grocers had them on sale so I decided to try my hand at them again. Once cleaned and prepped it took seconds to turn those little pearls into tasty morsels. Moist, translucent, centers with a seared crust on the outside.

I made a caesar salad and served them on top. I ate every mouthful with a renewed feeling of accomplishment and joy. In my opinion there is no other way to cook them and I will forever continue to use this method.

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They would also be nice served over wild rice or pilaf.  Certainly, they are good on their own as well.

When you try this one, let me know your thoughts. Enjoy!

PAN SEARED SCALLOPS

  • 1/2 to 1/4 lb of sea scallops
  • Salt and pepper
  • 2 T unsalted butter
  • 2 T olive oil

Directions:

  1. Wash the scallops under cold water, make sure you remove the muscle on side of it. It peels off very easily and is very firm to the touch. Not all of them had one present.
  2. Pat dry and season both sides liberally with salt and pepper.
  3. In a heavy skillet at high heat combine the olive oil and the butter making sure the butter is melted.
  4. Add your scallops to the pan, making sure you do not overcrowd them or they will not brown but steam instead. If they don’t sizzle immediately your pan is not hot enough.  *(cast iron works well here)
  5. Cook for 1 minute and 15 seconds, flip and do the same on the other side.
  6. Remove to a platter and bring to the table or plate them with a salad or over rice.

Til next time,

Ciao xoxo

 

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MY LEAKY DINNER

Funny story this one! Odd name too, I suppose. Let me explain………

My dear friends owned a bar fondly known to all of us, as Leaky’s. Some of the best food I have eaten anywhere. All prepared in a kitchen the size of a closet. It was truly my favorite place to eat and play. I will admit to dancing on the bar, but just this one time!  As with all good things, they come to an end. I am fortunate enough to know the chef and actually had the opportunity to work with him for a while. Lucky me!!!! As for the chef, he’s moved on to bigger and better things.

Whenever we went to Leaky’s my usual was steamed shrimp and a wedge salad. I don’t know if you know this or not but, all shrimp are not created/cooked equal in the land of food. Leaky’s was and always will be my favorite.

Shrimp are also a highly favored food when you are watching your weight. Not only are they said to boost your metabolism but, they are low on the points scale for me. A half pound of shrimp adds up to a total of 4 Smart Points. Throw in a salad and bingo, it’s a great, filling, meal.

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There really isn’t a recipe for this one. I buy a pound of shrimp, rinse them and throw them in a steamer pot. I add some chopped onion, and lemon wedges and toss all of it in Old Bay seasoning. I use 2 cans of beer in the bottom of the pot to steam them. It takes minutes. When they turn pink and they are no longer translucent, they are done. So don’t walk away, there is nothing worse than over cooked shrimp. I like them with cocktail sauce on the side for dipping.

My wedge starts out with half of a romaine heart. Traditionally, it’s a wedge of iceberg lettuce. Then I top it with chopped tomatoes, 2 tablespoons of my favorite bleu cheese dressing, (Lighthouse for me). I add some crumbled center cut bacon and some chopped scallions. Truly a great salad!

If you like shrimp and you like quick meals, this is one to remember. Give it a try!

Til next time,

Ciao xoxo

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