3/ 4 pound sea scallops
1 tablespoons olive oil
1 garlic clove, sliced
1/ 4 onion, chopped
1 tablespoon butter
Shot of white wine, about 1/4 cup
Salt and pepper
1. In a medium bowl, rinse scallops in water. Drain. Cover scallops with milk and let sit in refrigerator for 2 hours. When ready to prepare, drain the milk and place scallops on paper towels to dry completely.
2. In a medium frying pan, add olive oil and butter. Melt butter and add scallops. Sprinkle salt and pepper lightly over scallops. On a medium to high flame, cook scallops about 2 – 3 minutes, check for browning. Turn scallops and cook about 1 ½ minutes more. Do not overcook. Scallops should be light to dark brown on both sides. Remove from pan.
3. Add chopped onions and sliced garlic. Sautee garlic and onions while scrapping pan, till tender. Add white wine and continue to cook. Remove pan from flame and set aside.
4. Add scallops to sauce and serve immediately
5. Optional – Server scallops on top of risotto, garnished with fresh parsley.
6. Serves 2 persons.
7. ENJOY – Scallops made seared simply!
I gotta believe all of you have heard a certain piece of advice a million times over: pursue your passion and the money will follow. My passion just happens to be cooking, and I’ve been happily pursuing it for many decades! While the money hasn’t exactly followed, I have no regrets. My intense interests in cooking and baking have attracted new friends and experiences to my life. When I run into someone with the same passion I have about cooking, they can’t wait to share some new recipe, especially if it was a success. However, with every cooking success there are equal amounts of cooking disasters. These disasters become opportunities to learn what not to do or just opportunities to laugh over our mistakes.
Whether at a party or on line at the food store, I always seem to connect with the one person who loves cooking as much as I do. Those of us who love to cook, also love to talk about cooking and food. Now this brings me to a little something I learned about my featured Scallop recipe – years ago a friend told me if you soak scallops in milk it would remove any fishy smell. It proved to be a great little tip which made a big change in the outcome of my scallop recipes. Soaking Bay or Sea scallops in milk prior to cooking does indeed remove that fishy smell and makes them nice and tender. In addition, my sister-in-law, Donna, also advised, that I always soak in milk first, any frozen fish that I defrost before I plan on cooking it. There you have, milk, it does fish good!
A little tip from Somebody’s Mom…..chat it up with folks in front of you or behind you on line in the grocery store. You might get a tip that could change one of your recipes from great to marvelous darling! OK, if nothing else, it will make your waiting time on line a lot less frustrating!