scallops

I am cooking tonight

decided to make a fresh seafood spagetti (those fresh packs from tesco)

I have a bag of Tesco finest atlantic pink prawns

several scallops (out the shell)

a tin of anchovie fillets in olive oil

fresh calamari

a small tub of fresh cream

black pepper/salt, olive oil etc

onion, fresh chilli, fresh grated parmesan cheese etc

I will cook the prawns/scallops/calamari in olive oil with onions/garlic and when done will add the cream, black pepper etc

and have made a fishstock with a fresh red fish and carrots, celery, onions etc which I will strain, and use the stock to cook the spagetti and add a bit to the prawns/scallops etc

I have never cooked scallops, and these came with orange bits on the side .... are these edible, or should they be removed?

I asked the young girl at tesco fish counter, and she said she was not sure

 

You can eat the orange and white bits Dim, scallops are fantastic.

 

thanks ziggy .... will leave them on

 

Think i've mentioned the one I found stranded when the tide went out.

Put it in a bucket of water for it to wash itself out, but it died, so I cooked it straight away.

Before primary school the following morning, Willow looked in the bucket and asked "Wheres Scott"

Teacher wasn't too impressed when she said Daddy had eaten her pet.

 

Only place I've found scallops at low water on a big spring tide was at Budleigh Salterton near the mouth of the River Otter.

 

This was at Weymouth on a failed Spoot hunting expedition.

When I get some money, i'm going to cook what Dim had for tea, sounds great

 

busy eating now .... not too bad ... tweaked it a bit .... sauce was a bit too thin, as I added too much cream, so added some grated mature cheddar cheese and a few drops of tabasco

also added fresh copped parsley at the end just for garnish, and served with a garlic pizza ...

will definately cook it again .... kids are still eating, and they are enjoying

wife is too fussy, she does not eat prawns etc ... so she's having fruit salad

 

I'll have her bit

 

Probably saw this too late. For New Years Eve. I made a scallops, gentle cheese cream sauce, with saute shallots over pasta. Would truly not add anything else, the scallops, a delicate creature deserves center stage.

 

I adore scallops and the best i've had (regularly :WINK1: ) are at a Japanese restaurant.
They cook them in a very very subtle white sauce but i can't remember what the base is, i'm going there in a few weeks time so will pay better attention and report back :D

 

I'd be eating with your wife.....my stomach cannot handle seafood of any sort
The recipe sounds good though.