Wonderful, Delectable, Delicious Scallops!

I know last week I talked about wine pairings and it was probably a little boring to those of you who are not wine aficionados…so today I will discuss those lovely jewels from the sea – scallops.

Our friend John with the scallops we caught

My husband Randy & I and sometimes our daughter Tori, love to go over to Homosassa Springs on the west coast of Florida to go scalloping with a bunch of friends out in the Gulf of Mexico. Sadly, we haven’t been able to go for the past couple of years for one reason or another, but it is definitely on the list of things to do before too long. Well, we have to wait until summer when they are in season, but it will be here before we know it. The scallops we harvest from the gulf are closer in to shore as we snorkel to get them. These are little scallops and you need about four to six of these little ones to equal the size of a deep sea scallop. I typically sauté these small gulf scallops with a little herb butter, chopped red onions, and fresh spinach until it is wilted, and serve them over linguine.  This is very simple, quick and oh, so delicious!

Randy and John cleaning scallops

John and me cleaning scallops

Cooking scallops on the boat

Yum!

Seared scallops with arugula

If you aren’t able to go scalloping yourself, or if you prefer the larger deep sea scallops, then you’ll need to buy them from your local seafood market or grocery store seafood department. I just have to say here, however, that you should be sure you are actually buying scallops by asking your market for the scallops with a piece of the mussel that attaches the scallop to their shell still attached. Don’t worry, the muscle is easy to pull off, but this ensures that you are actually buying scallops and not shark or ray wing – sadly, scallops are easily pirated and copied, and many people buy other meat at scallop prices when they think they are buying scallops, so buyer beware, matey! Also, if buying frozen scallops, be sure to read the label and never buy scallops if they are from China or Viet Nam…these countries are known for using other types meats and selling them as scallops.

Ok…enough of all that…on with the recipes – as a side note, I am having some minor technical difficulties this week, so I will have to post the recipes a little later…I promise they will be here soon, so please stop back in! I will post the recipes for herb butter and a yummy one for seared scallops with arugula salad and pomegranate gastrique (pictured, left)…trust me, they are worth the wait!

Scallops are especially good when paired with a beautiful, buttery chardonnay…enjoy, and Bon Appetit!

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