My store was all out of fresh scallops when I needed them, so I went over to the deep-freeze and got a packet of Patagonian Scallops just in case. Turned out the next store I went to had regular, fresh scallops, so I stashed these in my freezer for another time.
As you can see, they're absolutely tiny. One packet was 250 g, which was enough for two. They tasted sweet and fresh - and very much like regular scallops. Being frozen, they need to be thawed before you sear them. I did it by placing them on coarse salt, which in hindsight turned out to be pretty stupid. They did thaw nicely, as all the moisture was drawn into the salt, but the salt also stuck to the little rounds, and I ended up having to rinse them. Which obviously made them wet, again. Oh well.
I didn't get a photo of the finished dish, nor did I measure anything, but it was basically a matter of searing the scallops and setting them aside, pouring some marsala and some cream into the saucepan to deglaze it, and then pour this over the scallops. I fried some red onion and some garlic in olive oil, added halved cherry tomatoes, and then tossed this along with the saucy scallops with freshly cooked spaghetti. Pretty yummy!
I think I'll pick up another package when I run across them again - however, they're almost as expensive as fresh scallops, so it's not a very thrifty option. Still, nice to have at hand!
6 comments:
I remember you tweeted about scallops the other day. Your marsala cream sauce is interesting! I've never had marsala with shellfish before. I must try that next time I come across scallops.
oh yum! i love the tiny scallops. we have them at the grocery store all thawed out. they are so sweet and delicious. but hubby does not care for scallops. :o( maybe with this delicious sauce i should try again!?!
hugs,
puglette
:o)
My husband makes marsala sauce frequently so I'm going to have him try it with the cream and olive oil as you've described. Your scallop marsala sounds mouthwatering delicious. Thanks so much for sharing the recipe.
Love the idea of that marsala cream sauce.
Bet these would be delicious in a seafood stew of sorts... gotta remember that.
Make a "seviche" with these gems...squeeze 3 limes, 3 lemons, 2 oranges, slice up some scallions, add hot pepper flakes, a couple of garlic cloves, and any thing else you might like...put this in a bowl, and as many scallops to cover...even frozen. Soak them in the fridge for several hours (6 or so). Then enjoy with a glass of wine. Be well...Pete
You can cook them from frozen. They are small enought it works well.
I fried them in butter with bacon, and shallots and sweet peppers for colour.
Recommended.
Post a Comment