I’d like the Scallops, peas …
When I told you there isn’t a recipe that scares me, I meant it. I can pretty much tackle anything now, but never in a million years did I think I could whip up a delicious dish that calls for scallops. First of all, what is a scallop? Webster defines scallop as: any of the bivalve mollusks of the genus Argopecten ( Pecten ) and related genera that swim by rapidly clapping the fluted shell valves together. Nope, never in a million years!!
.
.
That all changed when I saw a beautiful picture of a dish of scallops and peas. It was the color, and texture, that grabbed my attention, not the melt in your mouth explosion of flavor that was a sure bet. You see, I am not a fan of peas, but the color is to cook for.
.
So, I gathered my handbag and trotted off to the market. This time it was the fish market. Not knowing what to look for in a rapidly clapping fluted shell, I inquired with the big tuna, and it’s a good thing. Here’s what Charlie said:
Look, smell, and touch, the scallop:
-
A good scallop will be cream colored or light beige. Scallops that are tinged with pink are too old. Good scallops will also be relatively dry, avoid Scallops that are in a milky liquid.
-
Fresh scallops have a slightly sweet aroma, if any other smell prevails, good-bye
-
A fresh scallop will be firm to the touch. Scallops that are too old to eat may be soft and slimy. Throw out any scallops that do not feel nice and springy.
.
………….. 
.
Was this creation star-kissed and to die for? yes! Would it have been that much better on a bed of linguine? hard to say. Would I make it again? you bet !
And one more glance at the plated scallop and peas pin-up, featuring, but not starring, The Table:
.
.
Gorgeous!
Darn that looks good — mouthwatering! I know this is supposed to be a photo blog, but I think you have something there with the food! And I’m sure we all appreciate what you write about the food items as well — you are very informative.
Stellar!! Do you know how hard it is to get a good char on scallops? See what this photography has done…turned you into a star chef too.
Can I come over for dinner?
Thats it!… I’m heading OVER.
Those pics are some of my favs and leave me craving this dish.
Yummy..I want the recipe. Love the 3rd shot the best and the green colour is fabulous to look at against the charred scallops.
oops, I liked photo2 and last one the best.
Great info on fresh scallops…excellent photos…again I agree with Kathleen, like the second and last photos best.
Way to go – great pictures
These photos are so good I think you need to send us the recipe! I especially love the table and pretty plate shot.
No PINK, no ‘milky milk’….like being educated so when I eat with my eyes my brain scans behind the presentation and the ‘real fresh scallop’ stands up. Don’t think I did not notice that the lone pea liked standing on the scallop dance floor solo…
Beautiful photos! Peas, peas, send us the recipe!