Sunday, July 11, 2010

Free Seafood

The greatest thing happened last weekend!  I was grilling at my friend's place, and went to the grocery store to buy some fresh tuna.  While I was checking out, some of the items from the person in front of me ended up in my bag.  My friend had driven me there, and she brought the bags in, so I didn't actually notice until later that night that I had almost 3 lbs of fresh sea scallops and shrimp!!  I was so so excited!  Especially since I've never cooked scallops before, and I love when I'm forced to try something new.
I found a great recipe for the scallops and adapted it to include the shrimp.  It was amazing.  I actually raved about it so much that my parents are making it tonight.
I changed it a decent amount since I didn't have some of the ingredients.  I'd be curious to try it out sometime soon with the actual ingredients.
The one change I made that I'll probably keep, is that I removed the scallops from the pan after they were seared, and then made the sauce.  The original recipe added the sauce ingredients while the scallops were still in the pan, and I thought that would remove some of the crispy edges.

Scallops Provencal (adapted from One Perfect Bite):
2 lbs fresh sea scallops
1 lb fresh shrimp, 10-15 count
all purpose flour
6 tbsp unsalted butter, divided
1 cup chopped onions
2 cloves garlic, crushed
2/3-1 cup vegetable stock
1 lemon, cut in half

Peel the shrimp if they're in the shell, and pat all of the seafood dry.  Put the flour, s&p in a medium bowl, add the scallops, and toss gently until they are all coated.
Heat 3 tbsp butter in a large skillet over high heat.  When it starts to sizzle, turn the heat to medium, and place as many scallops that will fit in.  Once you place them down, don't move them for about 2 minutes, then flip them over once they are browned on the bottom.  When they are browned on both sides, remove them to a plate.  Cook the remaining scallops, if necessary, and also remove them to a plate.  Cover the plate with foil to keep warm.
Add the remaining butter, onions and garlic.  Add enough of the vegetable stock to make a slightly thick sauce.  Place the shrimp in the sauce in a single layer.
When pink on one side, flip them, and add the scallops back in.  Mix gently and cook until heated through, and the shrimp are pink on both sides.
Serve with a squeeze of fresh lemon juice.

1 comment:

katidyd said...

I am immediately going to make the pumpkin banana muffins with my daughter (if I can keep her from eating the bananas)!