So... since I have had all of this time (ha ha ha) to be creative, I am teaching myself to cook all over again. And, you all will be happy to know that I am not half bad at it either!
I saved the March Issue of Coastal Living, just for the scallop recipes. I have not really ever cooked anything with scallops, thought I would give it a whirl, as we are trying to eat healthy and eat more seafood. If this turns out bad, oh well, lesson learned! Thank goodness Tom is not a picky eater.....
Step one: Rip the recipe out of the magazine and head over to the local Safeway seafood counter for some advice.
Step two: Refer to the recipe at least 20 times before leaving the store and still forget stuff...
What you will need:
5 slices of bacon (I used thick sliced)
2 lbs of sea scallops (the big ones)
3/4 tsp salt - divided
1/4 tsp black pepper - divided
2 Tablespoons unsalted butter
1 cup chopped sweet onion
2 garlic cloves
1 cup chopped red bell pepper
1 cup frozen edamame (soybean)
1/2 cup dry white wine
1 cup grape tomatoes (I sliced mine in half, but you don't have to)
1/4 cup fresh basil, thinly sliced
P.S. this recipe serves 8, I cut it in half for just us. Still too much food, but I didn't want to ruin anything by trying to cut it even more.
Here's my best advice - follow the recipe exactly. Especially when cooking the scallops, they can easily be overcooked and become little rubber balls if you are not careful. I don't recommend a non-stick pan, it doesn't seem to work right. Also, have everything chopped, diced, measured and within reach so that you don't accidentally overcook any of this delish dish.
1. Cook bacon in a large skillet over medium-high heat until crisp, remove bacon, and drain on paper towels, reserving the drippings in the pan. Crumble bacon and set aside.
2. Sprinkle scallops with salt and pepper. Heat bacon drippings over medium heat until hot. Add scallops, 3 minutes on each side, then remove from the pan.
3. Add butter to the pan. Add onion and garlic, saute', stirring often, 2 minutes. Stir in bell pepper and edamame; cook 2 minutes or until crisp-tender, Add wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet. Add bacon, salt, pepper and the grape tomatoes; cook stirring constantly for 5 minutes or until tomatoes soften.
4. Return scallops to the pan; cook 1 minute or until thoroughly heated. Remove from heat and stir in the fresh basil.
(sorry-difficult to get the photo just right!)
And while I am on the subject... we have a lot of pretty "scallop" merchandise on our site! Don't forget to check out all of the wonderful serving pieces -
New on the site today!
Recycled Alabaster Scallop Shell Serving Bowl - 100% recycled with a swirling white water pattern
More food safe recycled glass - I love these small scallop bowls for collecting treasures too!
How about this elegant serving piece? Scallop chip and dip all in one! Beautiful and manufactured by another one of my favorite companies concerned about sustainability -
Big, bold bright - and absolutely perfect for this spring! Our Lime Green and Caribbean Blue Scallop pillow...
Thanks again for stopping by - have a great week and I will see you soon at the beach!