Steamed Bay Scallops, Peppers And Green Peas

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While I love large sauteed scallops, my budget sometimes dictates my menu. So when I was thinking of getting some giant diverscallops for lunch today, I almost fainted when I saw the price ($ 46.00)
So I went for the next best thing, bay scallops. ( $ 16.00) Now here is the thing: When we think of scallops, we usually think of the beautiful pictures of seard scallops with their golden crust and juicy, opaque center. I don’t suggest you try this with tiny bay scallops, which are much more suited for breading or steaming. I wanted to enjoy the pure taste of the scallops, so I gently steamed them with some vegetables in white wine and butter. Absolutely delicious and easy and quick to prepare.

Bon Appetit ! Life is Good !

P.S.
Instead of eating them with a fork, use a spoon so you don’t miss out on the great sauce 🙂

: saute confit garlic paste in its own oil

: add her butter and onion

: add white wine and scallops, add sea salt and cayenne pepper

: add peppers

: add frozen green peas, simmer until scallops are cooked half-way

: add a small bit of corn starch lurry, bring back to simmer, remove from heat at once, check/adjust seasoning

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

: Steamed Bay Scallops, Peppers And Green Peas

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5 comments

Okay chef Hans, you really did it this time, the bay scallops look so scrumptious, and to top it off – I’m hungry – you’d better start packaging that food.
I’m a huge fan, love your work, Best wishes!

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Thank you Marlene 🙂 I keep the instructions simple so they can easily be prepared by anybody. Cheers

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Hans, I really appreciate you keeping it simple. I love scallops, so package a few for me also. Shrimp and scallops together make a wonderful dish, with a butter and wine sauce. I just ate and now I’m hungry again.

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Simple is the key to a lot of good food, Ky 🙂

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Hans – love your recipes. I’m a pretty decent cook, and can probably guess, but it would be great if you could include some basic measurements for the key ingredients for perhaps 2 servings. I can adjust from there. Thanks!

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