Greetings to All!
For some reason this week (after a dismal illness of weeks past) I had an immense craving for scallops. Often in the past I have enjoyed these in a baked casserole format covered with buttery cracker crumbs--and, my...they are good this way.
Alas, it is Spring, however, so I bought a pound of scallops locally (about $8.00) and prepared a quick saute dish with them.
Here is all I did: Rinse and drain the scallops used. Gordon Ramsey (my hero!) said that blotting the scallops with some paper towels removes the moisture (so that when you saute them, they get a nice golden brown color on them.) Melt some butter in a large saute pan on medium-high heat, add scallops. Cook for a minute or two on each side. Remove to warm plate. Saute some onion (or shallots) until translucent, add some chopped garlic and chopped tomatoes (and green onion, if you like)and a hit of vermouth or dry white wine. Saute a minute. Season, add scallops back. Toss with whole grain pasta. There is it! You can get nutritious 3 plates of food off these 1 lb. of scallops.
Basic prep: some larger scallops require you removing the whiter cartilage--easy to do.
Bay scallops are smaller than sea scallops. Four ounces of scallops have 23 grams of protein, are basically fat-free, and are great sources of vitamin B12, omega3 fatty acids, magnesium, and potassium. These are great for your cardiovascular system! Studies have shown these nutrients help fight against colon cancer as well. Adaptable as chicken breast in the kitchen, I am sold for sure on scallops!
Fresh bay and sea scallops can be found October through March. Buy local whenever you can and from a reputable source. Make your own rice or pasta dishes to your own taste. Happy Cooking!!
Your Maine Innkeeper,
Keith
Naples, Maine
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