Scallops in Garlic Butter
Yesterday I had a lovely day pootling around, went to the fresh fruit and veg markets, trawled the butchers etc but I had my heart set on fish for dinner. I popped into the fishmonger’s and the scallops called to me. I absolutely adore seafood, scallops in particular for their firm texture.
I’d never eaten the coral roe (the orange part) of a scallop before, as they’re usually taken off and discarded. After a quick browse on the net, there seemed to be no reason for not eating them (except if the fact they are gonads freaks you out). So yesterday evening I simply used a lot of butter, a bit of garlic, a tiny bit of white wine and some lemon juice and had a delicious scallop starter.
To cook them, I added a hunk of butter and a minced garlic clove on a medium heat. I added the scallops, cooked them for a few minutes on either side then added the wine and lemon juice and let them simmer slightly until the garlic was cooked through and the scallops had lost their translucency (a sign that they are cooked). This took only a minute or two longer.
They were simply perfect. TLM (who did not partake in the scallops – more for me!) sat bemused as I at them with complete relish and pleasure. The roe was actually very tasty (even though TLM kept sayin ‘gonad’ as I ate *roll eyes*) and had the texture and taste of a mild mussel.
I’ve had a look around and have seen scallops with small slices of tart apple, maybe I’ll try that another time.