My First Scallops

scallops-done

No, they’re not the first scallops I’ve ever eaten… just the first ones I’ve ever prepared.

They turned out decently, all things considered. And by “things,” I mean:

  1. I had no idea what leeks looked like. I forgot to check the web before going to the supermarket, so I had to depend on some visual aids in the produce department. Thankfully, I picked the right weird-looking vegetable.
  2. I used frozen scallops, which seem to have their own rules for defrosting. According to the Trader Joe’s bag, defrosting at room temperature is a no-no. Thanks, Trader Joe’s bag!
  3. I seared the scallops in a nonstick pan. I don’t think you’re supposed to do that.

scallops-two-pansThe recipe can be found here, and I must agree, it is pretty easy to make.

I subbed in vermouth for brandy (because I never have brandy lying around), so I guess the leeks and mushrooms were vermouthed [trademark: me], rather than brandied.

I was pleased that I didn’t overcook the scallops – they weren’t chewy and yielded easily to a butter knife. On the other hand, the mushroom/leek mixture had kind of a funky taste. I’m not sure whether that was due to the missing brandy or the fact that I’m not used to eating leeks. I’ll chalk it up to both.

Since I was not as traumatized as I thought I’d be from my first scallop cooking experience, I guess I’ll give them another shot.

But you can be sure I won’t overdue it, like Jamie on Top Chef. After all, as Fabio would say, “This is Man Eat Food, not Man Eat Scallop!”

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One response to “My First Scallops

  1. Nonstick’s great for easy cleanup; I wouldn’t do a grilled cheese on anything else. The advantage to a regular pan (sticky?) is that you get all those tasty browned and burnt bits, and you can deglaze the pan with your bourbon/vermouth for a fuller flavor to your sauce.

    And don’t even get me started on nonstick saucepans. How are you supposed to tell something’s sticking/burning if it doesn’t stick to the pan? By the time you realize something’s wrong, it’s generally waaaay too late.

    Postscript on defrosting seafood: I’ve seen that with other stuff–like salmon and swordfish steaks–as well. Fish at room temperature probably isn’t a great idea.

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