There is a very small list of things I just simply will not do. I will not drive in DC traffic. I refuse to play pool. Coconut is verboten. I would absolutely never leave the house in a bad outfit.
But there are plenty things I will do if needed, albeit begrudgingly. I will go to the ophthalmologist, though I have a borderline phobia about my eyes and anything touching them. If forced, I can sit through a basketball game, though I will be bored out of my skull. I will listen to country music (and maybe secretly like a few songs), though it is certainly not the way of my people. I will eat scallops.
If put in front of me, I will eat them. I don’t love scallops, I don’t seek them out, and their texture is less than ideal. Sure, wrapped in bacon, they are a tasty treat, but that has much more to do with the bacon than the scallop. Yet, one of the realities of being an adult is you sometimes have to do things you don’t like. If served scallops at a dinner party or a wedding, I can get them down.
We grabbed some scallops while in Cape May, sassE tempting me with promises of bacon wrapped goodness. We did wrap a handful in bacon, but there were several left over. We ended up throwing the remaining scallops in with some shrimp and making a quick, easy, and delicious dinner. Turns out, with enough garlic and wine, I like scallops. Stranger things have happened.
The recipe was improvised on the fly, the product of what we had on hand and three ladies who had already drank an excessive amount of wine. This is super basic, but did the trick. Also, this goes to show that you don’t need a ton of ingredients to make a lovely dinner. Feel free to improvise here; shallots, thyme and lemon zest are all additions I think would be lovely. The world is your oyster…er, scallop.
Shrimp and Scallop Sautee
Aunt LifeSaver/sassE/Lemmonex Original
2 Tablespoons Olive Oil
1 lb shrimp, cleaned and deveined
1/2 lb scallops, quartered
2 cloves garlic, chopped
Salt and Pepper
2 teaspoons Paul Prudhomme Seafood Seasoning (or any other seafood blend)
1/2 cup white wine (we used Chardonnay)
Heat oil over medium flame. Add garlic and sautee for about two minutes. Add shrimp and and scallops and sautee until shrimp is pink and scallops are cooked (about 5 minutes). Salt and pepper the seafood and add seasoning. Remove the seafood from the pan and add the wine to deglaze the pan. Let the wine reduce for about a minute. Put seafood back in pan and toss to combine.
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{ 32 comments… read them below or add one }
I am with you on the coconuts. I won’t touch the stuff. The only thing I hate worse than coconuts is olives…or terrorists.
I can see what you mean about the scallops (I am a baconholic), but if you wrap anything in bacon (except cocounts or olives) wouldn’t that automatically make it edible?
Interestingly enough, I also used to eschew olives. They have grown on me, though. I cannot think of anything sullied by bacon…maybe chocolate cake?
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Noooo! Country music!
I ate some fried scallops the other night. So tasty, just not a good idea before playing soccer.
Oh, come on! I find “Before He Cheats” to be enjoyable, though that is pop-country. For some classic country, “Fancy”! Oh, good old Fancy and her dancing dress…
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As far as scallops go and almost all seafood, I cannot eat it because of texture. I can eat shrimp if it’s cut up really small and put in salads or salsa. I did however enjoy the tuna steaks you made for us on Mother’s Day, the flavor was wonderful and the texture was almost tolerable.
Country music….there is no excuse for it. I KNOW I taught you better than that. You were brought up with mainly classic rock and the blues. There was some swing, pop Motown and some R&B, but never, ever country. Oh that’s bad, the horror of it all! Was it not I who took you to see New Kids on the Block? Did I not take you to see your first Allman Brothers concert? What have I ever done that would make you turn to country? Please, tell me, did I fail you or are you just one of those bad apples that sometimes turn up in a family?
You have a lot of food issues. As far as the bad apple, in our family, I am one of the normal ones. This is what is scary.
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Ohhh Motown. How I love thee. I see a downloading spree before me this weekend.
And regarding the country, there is only one country song that I own, and I’ll give you one guess as to what it is.
Um, Honky Tonk Badonkadonk?
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Do you put this over linguine or anything? I ask because… that’s what I might like to do if I tried something like this, and wondering if there’s enough liquid to coat the pasta.
You’re the second person recently to mention Paul Prudhomme’s seasoning… my sis asked me to look for it at Wegman’s b/c they aren’t carrying it at her Harris Teeter. Where did you find yours?
We didn’t put it over pasta, but that would be spectacular. There was plenty of liquid. You wouldn’t have a problem.
We found the PP spice at the fish market…I think it is sold in most.
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I bet you didn’t know it, but I’m a fiddle player too.
Fire on the moun, run boy, run…
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I’ll take that bet you son of a bitch cuz I’m the best that’s ever been!
Mother! Language! This is a family show.
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Taking umbrage over country music but then positively citing the Allman Brothers makes no sense. What in the world do you think southern rock comes from?
Thank you, SD. I could not agree more. Lynyrd Skynyrd! Country twinge all the way. Mom, you just got served.
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I will grant you that there may be a bit of country in the Allman Brothers (Dickey’s stuff actually, which are my least favborite of all their songs), but if you know your history and ALL of the music of the Allman Brothers then you KNOW it is based on the blues (and I mean the real old blues stuff) and not country! I may not know a lot about a lot of things, however I am fairly well versed in music. Most southern rock is based on the blues. There is a world of difference between Southern Rock and country. In fact, many of the Allman Brothers band songs are set to Waltz tempos, so please don’t even go there. And don’t even get me started on educating you about Stevie Ray Vaughn, he is my God. Now you have a little of my knowledge, I’m happy I was able to clear that up for all of you.
Thanks Mom.
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Printed out the recipe. Picture looks yummy. Thanks!
Also, I am so with you on the eye thing. Have you noticed how many TV shows think nothing of showing live laser surgery footage. ACK!
I had an eye exam a few weeks back…I had been putting it off for years. My prescription was ridiculously expired and the situation was dire. I kid you not I was in a cold sweat the whole time and the eye doctor had to take a break so I could breathe. When they touch that little thing ON YOUR EYE? I really wanted someone in there holding my hand.
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That looks way good.
I love shrimp and scallops, but I’m always freaked about cooking them, because nothing is worse than a half raw shrimp or scallop. So you’re saying 5 minutes should do it? Okay. Maybe I’ll try again.
A variation on this is after you’ve poured the wine, pour half and half and make a light cream sauce, then dump the whole thing over pasta.
Thanks! Yeah, about 5 minutes does it. Just make sure shrimp is bright pink. I love the cream sauce idea…just make sure to cut down on the wine a little bit so everything isnt too soggy. Crab would be tasty too…
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what is your beef with pool? it’s like being against america and erections. are you, lemmonex, against america and erections?
I am against one of those…I will let you guess which one.
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why didn’t you telllllllllllllllllll me?
NO no!! I like them in paella. Seriously.
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I did it! I did it! I made your recipe. Though I used sherry instead of wine because I’m a sherry-a-holic. It was fab. Thanks for this!!!!!! So simple, even I can’t mess it up.
I went to Trader Joes and bought a bag of frozen shrimp/scallops/calamari and tossed it in the pan with your recipe. Thank you!
Sherry is a great idea…so glad it turned out well!
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I found the Paul Prudhomme seasoning at my grocery. I like Velvet’s sherry idea too, but I will plan to stick with the white wine my first time. I will be making this for dinner (on top of linguine) on Tuesday night and I’ll report back!
Looking forward to a field report.
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