Stellar Recipe: Sauteed Scallops

On our recent trip to San Diego, we went to a restaurant called The Fish Market. They would change their menu daily, depending upon what was caught fresh. Both times I went, I got scallops, and both times, I left very, very happy.

When I used to think of scallops, I pictured that tough, rubbery piece of white meat that came in perfect circles and was breaded and fried on the Chinese buffet. Hey, even tough and rubbery, I thought it had a decent taste. Now granted, I would probably think a pencil eraser was good if it was breaded and fried, too.

The first time I ate them at The Fish Market, I actually got them fried. They were one of the most amazing things I had ever eaten. The only taste I can compare it to was a more buttery corn on the cob, if anything. They were tender and melt-in-your-mouth good. The next time we went, I got them grilled, and they were just as amazing.

I came home to Kentucky and figured I wouldn’t have scallops that good again until my next trip to the ocean.

On my most recent trip to our local butcher, the Fatted Calf, I happened to notice that Sea Scallops were listed under his seafood section. I asked about them, and he said that they were flown in fresh from Massachusetts. They were also $18.99 a pound, but I had to try them.

I bought eight scallops, and they were gigantic! (And ended up costing me about $22. Yikes!)

I knew I couldn’t fry them (for one thing, while I love the taste of food that other people have fried, if I fry it, it always tastes unpleasant and gross to me, and two, I’m doing great on Weight Watchers and I didn’t want to count the points for the frying), so I decided to sauté them in a little butter and garlic.

How were they?

Well, they did NOT taste as good as they did in San Diego.

But they were still pretty freaking awesome. Tina and I had them with some sirloin (grass-fed, locally raised, and locally butchered), so we had our own little Surf and Turf. Next time, we’re going to get significantly fewer scallops, but they will definitely be making an appearance on our menu again. Oh, and on the plus side? They’re extremely low in calories, high in protein, and high in B12. Triple win!

To prepare, melt some butter in a pot. I added a little olive oil to make them a bit more heart healthy.

Throw in some minced garlic.

When the garlic has browned slightly, put your scallops in the pan. Cook on each side for about four minutes. Turn. They are done when slightly browned.

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  • Hanlie

    Now there’s something I’ve never eaten. I would, of course, but they’re not very common here.
    Hanlie recently posted..Yes and No

  • Mariaa

    Hey, its looking yummmy. I’ll try this. Good post
    Mariaa recently posted..Killer Weight Loss Techniques


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