I had scallops in the freezer. I had never before even eaten scallops - ever. I had, therefore, never cooked them either. I had them in my freezer for awhile. They intimidated me, to be honest.... One night, I was feeling particularly creative, so after assessing the contents of fridge and pantry, I had an idea....
All I can say is that everyone had seconds, would have had thirds if gluttony was in vogue ;)
Buddy, aka Mr Picky, said he wants this for his birthday dinner. THAT makes a mom feel good....
Best thing about it, it was S-I-M-P-L-E, and yet with the right sides, elegant enough to serve guests....
All I did was to make rice - 3 cups uncooked. While cooking it, I added a pinch of crushed red pepper flakes, about 2 pinches (maybe 10-15 threads) of saffron, and about 1/4 c fresh chives (might not add them until AFTER cooking next time, the color will look better then)
While the rice was cooking, I just put the scallops (thawed and rinsed) in a deep skillet with about 2T butter. As the scallops cooked, they release water... Once they looked cooked (more white, not opaque-think like cooking fish), I drained a lot of the water and put in just a tad of butter and browned them just a little (careful not to go too long, or they start to stick to the pan and not come out so pretty)
To serve:
Put rice in bowl on bottom.
Cover rice with FRESHLY grated romano cheese
Top with scaallops
Add another layer of FRESHLY grated romano cheese
Serve with asparagus or artichoke for a meal that is truly inspired!
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