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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 🙂
Steamed Bay Scallops, Peppers And Green Peas
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Steamed Bay Scallops, Peppers And Green Peas
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Steamed Bay Scallops, Peppers And Green Peas
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- saute confit garlic paste in its own oil
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- add her butter and onion
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- add white wine and scallops, add sea salt and cayenne pepper
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- add peppers
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- add frozen green peas, simmer until scallops are cooked half-way
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- add a small bit of corn starch lurry, bring back to simmer, remove from heat at once, check/adjust seasoning
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- Steamed Bay Scallops, Peppers And Green Peas
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- Steamed Bay Scallops, Peppers And Green Peas
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- Steamed Bay Scallops, Peppers And Green Peas
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ChefsOpinion 