I have a serious soft spot for scallops. I love the way they taste and how they look after being quickly seared over high heat. About the only thing I don't like is the price—but that's where bay scallops come in.
They are smaller than traditional scallops, yet still have that amazing sweet and succulent taste. Plus they're cheaper. The only trouble? Finding a recipe. I was immediately caught by this one from The Kitchn because it's simple but still is a slightly odd take—a soup instead of the usual seared scallops on a plate.
The pasta is optional but I liked how it bulked out the dish (otherwise, it's just a lot of small scallops in a broth). Some nice crusty bread would certainly work too. It's a good recipe but there might be better ways to eat bay scallops.
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup white wine
- 2 cups chicken broth
- Juice of 1 lime
- 1/2 cup cilantro, chopped
- 1 pound sea scallops
- Salt and pepper
- 4 ounces spaghetti (optional)
Meanwhile, pour 1 tablespoon of the olive oil into a saucepan set over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Pour in the white wine. Cook for a couple minutes, until it has slightly reduced. Then pour in the chicken broth, and add the lime juice and cilantro. Reduce heat to a simmer and let cook while you cook the scallops.
Pour the rest of the olive oil into a medium sized bowl. Add the bay scallops and a pinch of salt and pepper. Toss until evenly coated. Set a large skillet over high heat. When just beginning to smoke, add the scallops. Stir constantly to keep the scallops from sticking. Cook for about 2 minutes, or until the scallops have a lightly browned exterior. Divide the scallops between two bowls.
Ladle some of the broth over the scallops in the two bowls. Add some of the cooked pasta to the bowl (is using). Serve.