Dinner was fresh local asparagus and the scallops were almost local. They came from Qualicum, just a little further up Island.Found a recipe on line that I thought Moe would like. Lots of good things in the sauce including gin.I made a few adjustments to suit our tastes. The original recipe can be found at Bosworthspirits.
Home Cookin Chapter: Recipes From Thibeault's Table
Scallops with Gin
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Adjusted from :Bosworthspirits
8 sea scallops
3 tablespoons of butter
1 clove garlic
1 minced shallot
Gin (for deglazing)
Heavy cream
Chopped chives
salt & pepper to taste
Melt 1 tablespoon of butter in a heavy pan. Sear sea scallops , turning once. Scallops should be slightly undercooked. Remove from pan. Add two tablespoon of butter and saute the shallots and garlic. Add a couple of ounces of Gin. I used Bombay Sapphire. Simmer for a minute or two and then add a little heavy cream, about 1/4 to 1/2 cup. Continue simmering on low heat until the flavours all meld. Strain sauce and return to pan. Add the scallops and simmer just long enough to reheat the scallops. Add chives and serve.
I would definitely eat this, and I don't normally like scallops. I think I would like these!
ReplyDeleteGreat photos!
Scallops are among the few saltwater foods we eat here.
ReplyDeleteThey look very good!
Looks delicious Ann..I love the look of this pairing..simply elegant.
ReplyDeleteJust love your beautiful blog. I might be a little slow, but how can I get the recipe for the newest post? I see way down on the right column you have previous recipes that can be clicked on. Just curious how your posting works. Thanks. Susan
ReplyDeleteUngourmet, I don't really care for scallops either. But Moe loves them and I hadn't prepared them for him in a while.
ReplyDeleteSusan, The link to the recipe was there but it wasn't highlighted. I recently changed the font colour and apparently that wasn't a smart thing to do. I changed it back so now the link to the original recipe should show. I also posted the recipe showing the changes I made. Like most recipes I used the original as a guideline and adjusted it to suit our tastes.
I am definitely a scallop-lover and this recipe sounds great to me. I can't wait to try it.
ReplyDeleteI have been lurking for quite some time, but I had to pipe up about this recipe. It looks so fresh and absolutely delicious. We don't get fresh much of anything here (living in the middle of the desert does that, you know), but when we do have our little farmer's markets, I try to prepare meals like this. Thanks for sharing!
ReplyDeleteI would give anything to be able to have big huge scallops like this fresh!!! We can get good sized ones but are always frosen..
ReplyDeleteGreat post, the recipe sound delish!
Ann...you are killing me...simply killing me...I just realized I forgot to have lunch! I am looking at these pics and drooling all over my keyboard!
ReplyDeleteL~xo
Beautiful scallops! The sauce sounds delicious.
ReplyDelete