What is a scallop? Is it a shellfish? I've had oysters, bleugh! I love shrimp! And crawfish are delish!
I really dragged my heels getting this done! I knew the local grocery store had scallops. When I finally asked for them I was asked if I wanted bay or sea scallops.
me: Which are best?
he: Sea scallops.
me: How much are they?
he: $14.99/lb
me: (faint)
me: I'll take 1/2 lb.
What if I hated them?
And there's only 2 of us that will be eating this anyway.
The scallops waited 3 more days to be prepared.
But prepared they were.
Yes, I used black pepper. I have yet to get white pepper.
First I'd like to say that I love the attention to detail that Dorie has put in every recipe. Her description of the cooking stages was more than helpful with the preparation of this recipe. From the color of the caramel to checking the scallops for doneness. Just what I needed to get through this one.
Now let me say that the sauce IS the star of this! It is really good. Sweet and tangy. We both loved it.
I took Dorie's advice and made Spiced Butter-Glazed Carrots to accompany the scallops. (even though the asparagus in the picture looked devine!)
BUT no cardamom. Not a fan. I've made these before, they are simple and tasty. I need to bump up the garlic and ginger since I don't use the cardamom.
The whole meal came together quickly and easily. Just the way I like it. The scallops cooked very quickly. And they were quite good!
Once again, the sweet/tangy combination caused my taste buds to crave a spicy element. Perhaps some chile flakes next time? Or how about a Cajun rub on the scallops before the pan fry?
I guess you could say I'm a believer!
8 comments:
Scallops are definately a shellfish. Beautiful shells. The bay scallops make great tacos! But the Diver (or Sea) Scallops make the best dinner. Seared Scallops are a favorite around here. Make sure you buy them with no added sodium tripolyphosphate, a chemical that messes them up in my opinion. Ask to see the package they came out of, if displayed, or look if in the package. They really need a good sear, caramelization is your friend here!
Ah - I think a hint of crushed red pepper or chili flakes would have been lovely here. Glad you braved into unchartered territory...
I love scallops... and I know I would love them more if they were a wee bit less expensive. Red pepper flakes would be the way to go for me! Happy weekend!
Glad you jumped in and tried something new! I loved the seared scallops, but the sauce left me hanging. Maybe the red pepper flakes would have helped. I LOVE the Dr. Seuss quote at the top of your blog. So true!
So glad you mentioned tweaking the garlic and ginger in lieu of Cardamon. I want to try these carrots again because I did not have a good run with them the first time while the rest of the world did - I know I blew it somewhere :)Also had the same experience as you with the scallops. Uninitiated. Sticker shock. Half pound. Following Dorie's instructions closely and happy with the whole shebang :) Great recipe and great post.
A tiny bit of heat might really go well with this recipe.
Hmmm.... not sure I want to pay $15/lb. for something so the SAUCE can be the star. lol. I love scallops but couldn't wrap my head around the caramel on them.
I loved this sauce and so far I've seen fellow FFwD bloggers who used it on white fish, chicken and ice cream. I promised my boyfriend I would make it for him with pork since he is not a seafood fan.
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