Posted: April 13, 2011 | Author: Alyssa | Filed under: Alyssa | No Comments »
This week seems to have exploded on me. Yesterday work went crazy and my whole schedule got all bajiggidy (I swear its a word, but don’t look it up) so I couldn’t attempt my scallops until tonight. All day I’ve been thinking about making dinner, which probably doesn’t instill much confidence in the fact that I was supposed to be working, but I promise I was attentive to my students today. I decided to adapt a recipe that I had seen from the Blue Jean Gourmet who has an incredible blog, by the way. Most of my modifications were out of necessity, but others were just a matter of preference. Those of you that have read me before should know that I literally can not look at a recipe without changing it somehow, apparently I’m a food diva…who knew? Here’s how this one rolled out, once again please forgive me for not having exact measurements (my sister hates when I do this).
I started with about a half pound of bay scallops, because they were on sale, which worked out to be about 10ish scallops. I seared them in a pan with a couple Tbsp of butter. I used a nonstick pan, so I didn’t get as good a crust as I could have, but I worked out my chest, back and arms yesterday so the prospect of cleaning (or moving) my cast iron was really upsetting. Im pretty sure that by the time I had finished cleaning it I would have been so tired I would have settled for a string cheese and croutons for dinner and these damn scallops would have never gotten cooked. I think I made the right decision. Anyway…
I seared the scallops for about 3-4 minutes on each side, then took them out of the pan and set them aside. I added about another 1-1/2 Tbsp of butter along with a mixture of chopped leek and white onion. Those were the only kind of onions I had so I just threw them in. I also added diced garlic and about 2 tsp of the same garlic-chili paste I used for the shrimp in my last post. That cooked until the onion and leeks were soft, then I added white wine. I didn’t measure it, I mostly just pour until I want to take a drink of the wine and have to stop. Maybe 1/2 to 3/4 of a cup. Let that simmer until its thickened a bit, then I added about 2 Tbsp of cream and simmer again to thicken it. Throw the scallops and some fresh basil back into the pan and cook for about 5 minutes. I served it over couscous because thats the only starch-ish thing I had, but it actually worked really well and was super delicious. I still think I can do better cooking the scallops, but for the first time cooking them, I would call it a success.
Thanks to the Blue Jean Gourmet for the great inspiration, it was delish! Now hopefully the rest of my week will settled down because my weekend is going to be BANANAS.