The other night I was faced with an awful dilemma I hope I’m never faced with again (#firstworldproblems).
I had about 14 scallops and no idea what to do them up as for dinner!
Cry me a river.
Normally Dan and I fry them up, and put on isreali couscous/spaghetti with pesto. However it was 25c out, and I wasn’t feeling the starch content. What to do?
*calling my mother*
Me: Mom, I’ve got about 14 scallops and I don’t know what I’m going to do with them for dinner. Help?
Mom: Fry them with spinach and steamed carrots. Voila!
Me: you. are.a.genius.
Dan was working as the duty officer for the evening so I was alone, and the run of the place to myself. I took the opportunity to make a great dinner, and bring him the best packed dinner anyone on duty has ever had.
So I went about my business, steamed-up the carrots and buttered them for good measure, while I popped an entire box of spinach and a hunk of butter into the pan with a lid on medium heat.
Cooking scallops can be a bit tricky, much like squid, if you f*ck it up, they get really chewy and gross.
When I cook scallops, this is how I prepare them:
– gently rinse with water
– dust with flour/salt/pepper mixture until coated
– Pop in the pan on medium heat in BUTTER.
– Add a splash of lemon juice before taking out of the pan.
Like anything fried in butter, they should look a little brown and creamy (if they’re still pink, they’re not cooked yet).
Needless to say my dinner was delicious, and I enjoyed it very much.
What would you have done with 14 scallops on a friday night for dinner? Let me know!