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.