Sea Scallops
If I am ever reluctant to try something new in the kitchen, it is with seafood. I become riddled with questions and doubts…
What kind should I buy? How do I know it’s fresh?
Once I get it home, there are even more questions…
Bake, Broil, Fry, or Grill it? Should I marinate it?
And once I’ve decided on a method, I want to make sure it’s done, but not overdone.
So, even though seafood is very unfamiliar ground, I am going to be trying my hand at it occasionally, considering the health benefits that come with eating fish. There’s never anything wrong with learning something new.
A couple of weeks ago, while at our local HEB, (great for seafood) my husband spotted some sea scallops and asked me to try to do something with them. We had already planned fish that evening, so we stowed them in our freezer for a later time.
When I finally got brave enough to tackle the scallops, this is what I did…
Skewered Sea Scallops
serves 2 / prep. time: 5 minutes / cook time: 10 minutes
8 - 10 large sea scallops
3 T. olive oil
1 t. minced garlic
1/4 t. basil
1/4 t. thyme
dash of salt
skewers
First, I will say that scallops freeze well, even if they were previously frozen, and you can have a large bag of them frozen and just pull out what you want for that meal. Second, I have read that if you marinate them for a long time, they will lose their natural juices and be tough or dry. Considering that, let them thaw on their own, then make a marinade of the oil and herbs and let them rest in it for about 20 minutes. While they are marinating, heat up your grill. (We also had hamburgers that evening) Now skewer your scallops, leaving a little space in between each one. Add a few mushrooms, onion, or whatever you’ve got handy if you want to. Grill, turning gently and brushing with the marinade, until the scallops become opaque instead of translucent. Cook them too long and they will be rubbery.
Although I am not a fan of shellfish, my husband thought these were very good and liked the grilled flavor.
Add comment January 26th, 2006