So, it's Saturday night and I am confined to my apartment due to final exams next week. Who really wants to spend what should be an exciting/date night/get with your girlfriends/do something crazy Saturday night home studying? Where I want to be is at Buffalo Chophouse, eating perfectly seared and seasoned filet mignon with a side of fluffy roasted garlic mashed potatoes and sipping an oh-so delicious glass of Chianti. But no, not me! That's OK though, because I had stopped by wonderful Wegmans earlier today to window shop when I came upon the seafood counter and connected eyes with some big ol' scallops. Even at $17.99/lb, they looked sad and kept saying pick me! pick me! What can I say I was a sucker for them scallops. So I ordered six sea scallops (1/2 lb). My favorite part to ordering fresh seafood, and meat for that matter, at Wegmans is the brown tight wrapping they package your item in, it feels like you just received a present. I had a great recipe already at home which consisted of butter, lemon, capers, and parsley, all of which I always have on hand. As I am pulling out all my ingredients from the refrigerator, I pull out the tightly brown wrapped scallops which truthfully made me feel like I was guest starring on barefoot contessa. I got my butter in the pan (and I still felt sore from yesterdays workout, so I didn't feel the least bit guilty for slabbin that butter in there), melted it and added my scallops. Cooking scallops is not difficult but you CANNOT over cook them. Scallops only need to cook about 1 1/2 minutes per side. How do you know when it's done? Take your finger and give it a little press, you will feel them slightly firm, no longer jello-y. Back to my story, I have my scallops in the pan and the butter is browning nicely and my scallops are cooking beautifully. Then the butter starts popping right at my eye and I jump and catch myself yelling out loud (as I reach for the heat knob) "hey! calm-down, calm-down..." this had me laughing periodically through the rest of my night. Anyway, I finish the dish, take my pics, yada-yada.
The cost of my meal was about $10. If I was cooking for another person I would place angel hair pasta underneath the scallops and let the juice from the scallop dish flavor the pasta.
Lemon-Caper Scallop Recipe:
10 large scallops
5 tbsp. butter
1 large lemon, peeled and chopped
2 tbsp. capers, drained
2 tbsp. chopped parsley
In large skillet, melt 1 tbsp. butter over medium-high heat. Add scallops, and cook until golden (3 minutes). Transfer to plate. Brown remaining butter. Add remaining ingredients and season to taste. Spoon over scallops. (serves 2)
Happy studying!
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