Welcome to another glorious Friday. Spring is in the air. Brids are singing, flowers blooming and a delicious Fridy Night supper awaits.
The question is – Sea Scallops or Bay Scallops – which way to go? Well, the depends upon a great many things, from personal preferences to the food budget. Since Bay Scallops are smaller, and often easier to harvest, these Bivalve Mollusk are popcorn size. Sea Scallops look more like giant marshmallows in size and are more labor-intense in their harvest.
Bivalve Mollusk actually refers to the interior muscles found inside two shells. It is this mussel that opens and closes the shell. Unlike their other bivalve buddies, scallops can swim, and rather quickly, across the ocean floor by clapping their shells together. Scallops also have eyes – bright blue, beautiful eyes – about 50 to 100 total. Yeah – 100 small, beady blue eyes. These eyes can detect dark, light and even motion similar to a human eye. Neither Bay Scallops nor Sea Scallops are found in fresh water – only in the sea. For obvious reasons, Bay Scallops typically live in bays, estuaries and shallow waters, preferring reedy sea grasses.
Sea Scallops on the other hand are found in deep, cold ocean waters. These are typically caught in the waters of the Northwest Atlantic, from Newfoundland to Cape Hatteras, North Carolina.
As for cooking; sea scallops are a bit more chewier, lending themselves better to searing. Bay scallops, due in great part to their smaller statue, cook up far more quickly, and are best sautéed, or gently poached. While both sea and bay scallops are sweet (in my opinion), sea scallops have a bit more salty ocean flavor. The larger the scallop, the more the ocean waters play a role in their taste and texture.
While Costco sells a bag of scallops marked Sea, these seem to lay somewhere between the popcorn size of the bay scallops and the puff of a large marshmallow. These are great for baking.
Panko Parmesan Baked Sea Scallops
1-1/2 tablespoons Olive Oil, divided
1 lb large Sea Scallops, about 16
Salt to taste
Black Pepper to taste
2 tablespoons Butter, melted
1 Lemon, zested and juiced
2 tablespoons minced Red Onions
1/2 cup Panko Breadcrumbs
2 tablespoons Parmesan Cheese
2 tablespoons Parsley, minced
Lemon Wedges for garnish, optional
Parsley for garnish, optional
Heat oven to 425-degrees. Coat the bottom on an 8-inch square baking dish with about a half-tablespoon of olive oil. Tilt and rotate the dish to coat evenly. Set aside.
Pat scallops dry; season with salt and pepper. Arrange scallops in a single layer in the prepared dish.
In a micro-wave safe bowl, melt butter. Zest lemon into the melted butter. Cut lemon in half, juice into the butter. Finely mince onion, add to the butter. Drizzle the lemon butter over the scallops.
Without wiping out the bowl, combine breadcrumbs with parmesan cheese. Mince parsley, add to the breadcrumbs Stir in remaining tablespoon of olive oil to moisten. Sprinkle breadcrumbs evenly over the scallops, toss to distribute and coat nicely in both the butter and breadcrumbs.
Place in the heated oven to bake until scallops are opaque, about 12 minutes. Garnish with lemon wedges and parsley as desired, serve and enjoy.
Lemon Angel Hair Pasta
8 oz Angel Hair Pasta
2 Garlic Cloves, minced
1 Lemon, zested and juiced
3 tablespoons Parsley, minced
1 tablespoon Olive Oil
1 tablespoon Butter
Salt to taste
White Pepper to taste
Bring a large pot of salted water to a full boil. Cook pasta according to package directions; about 3 minutes. Reserve 1/4 cup of pasta water, drain pasta and place in a large serving dish.
While the water comes to a boil, mince garlic, set aside. Zest lemon, cut lemon in half and set aside. Mince parsley, set aside.
When ready, pour reserved pasta water of the cooked pasta, toss. Add garlic, lemon zest and parsley. Juice lemon directly over the pasta. Add olive oil and butter, toss again. Season with salt and pepper. Serve pasta warm or at room temperature and enjoy.
I seek to dwell in the house of the Lord forever.
3 thoughts on “Friday’s Scallop and Angel Hair Supper”
I love scallops Rosemarie
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