A few weeks ago, I had the pleasure of preparing fresh scallops that were caught at St. Mark’s Beach near Tallahassee. I am accustomed to finding jumbo-sized scallops in grocery stores back home. These little gems threw me for a loop ranging in size from a dime to a quarter. Much to my surprise, I learned that not all larger scallops are truly scallops. If they are uniform in size, chances are, they could be stingray, shark, or skate cut into rounds. The debate on real vs. fake scallops is very much alive, but I definitely could tell a difference in these beauties. They were smoother than the rubbery sort I have had in the past and they also did not seem to have striated muscle fibers. Potato… Potahto… these are the ways I prepared them. The recipes will not include shell since store bought scallops do not come with them. Give it a go with what you can get your hands on and let me know what you think!
Baked Scallops with White Wine and Tarragon
Scallops (1 lb to 2 lbs)
1 cup white wine
2 tbsp fresh tarragon, roughly chopped
olive oil for drizzle
6 fresh garlic cloves, finely chopped
Panko bread crumbs for sprinkle
Pre-heat oven to 350 degrees. Place scallops in an oven proof dish. Add all ingredients over the scallops and bake for 15 to 20 minutes or until done.
1 lb scallops (if you are using the larger variety, you can chop them into smaller pieces)
1/2 cup lime juice
2 tbsp olive oil
4 fresh garlic cloves, finely chopped
2 tbsp fresh cilantro, chopped
salt and pepper to taste
Place scallops and lime juice in a bowl. Toss to coat, cover with saran wrap, and place in the refrigerator for 2 hours.
Remove scallops from refrigerator and add the remaining ingredients. Keep cold until ready to serve with corn chips.