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Try scallops and you’ll sea that you love them

Scallops are something a little different that we don’t see as often but can now typically be found frozen in your local grocery store without having to go to a specialty market. They are actually the ones whose shell likeness is used in the Shell Gas Station logo – but don’t worry, they won’t give you gas.

Other types of “bivalves” such as clams and mussels have a singular edible muscle that can at times be chewy when overcooked.

Persons who are not a fan of these types of shellfish should really give scallops a whirl.

Although they actually have a far more complex muscularly system, that actually leaves a very lean and tender edible portion almost resembling the texture of a firm white fish.

They can be a little more expensive, however as they are rich in taste, you don’t need as large a portion.

When serving a dish with something such as shrimp or scallops, an old restaurant trick (shhhh, don’t tell anybody) we use it to both cook and serve the said shellfish separately.

This allows for three things: one is that they don’t get over cooked, two is there is better portion control and, three, they don’t get lost in the dish.

If the scallops are buried under a sea of spinach, you’re going to be very disappointed when you’re looking forward to a plate of scallops. Plus, when you put them on top it looks like you’re getting more!

Scallops are something a little different that we don’t see as often but can now typically be found frozen in your local grocery store without having to go to a specialty market. They are actually the ones whose shell likeness is used in the Shell Gas Station logo – but don’t worry, they won’t give you gas.

Other types of “bivalves” such as clams and mussels have a singular edible muscle that can at times be chewy when overcooked.

Persons who are not a fan of these types of shellfish should really give scallops a whirl.

Although they actually have a far more complex muscularly system, that actually leaves a very lean and tender edible portion almost resembling the texture of a firm white fish.

They can be a little more expensive, however as they are rich in taste, you don’t need as large a portion.

When serving a dish with something such as shrimp or scallops, an old restaurant trick (shhhh, don’t tell anybody) we use it to both cook and serve the said shellfish separately.

This allows for three things: one is that they don’t get over cooked, two is there is better portion control and, three, they don’t get lost in the dish.

If the scallops are buried under a sea of spinach, you’re going to be very disappointed when you’re looking forward to a plate of scallops. Plus, when you put them on top it looks like you’re getting more!

Seared Scallops with Spinach and White Beans

Recipe by America’s Test Kitchen

Scallops are something a little different that we don’t see as often but can now typically be found frozen in your local grocery store without having to go to a specialty market.

Ingredients

  • 2 Tbsp. extra virgin olive oil

  • 2 cloves garlic, thinly sliced

  • 1 cup finely diced red onion

  • 1 cup diced fresh tomato

  • 1 can white kidney beans, drained and rinsed

  • 1/2 tsp. salt

  • 1 pkg (142 g) baby spinach

  • 1lb frozen jumbo sea scallops, thawed

  • 1 tsp. grated lemon rind

  • 1/2 tsp. chopped fresh thyme

  • 1/8 tsp. cayenne pepper

  • 2 tsp. fresh lemon juice

Directions

  • Heat 1 Tbsp. of the oil in large saucepan over medium-high heat. Cook garlic, stirring, for 30 seconds. Stir in onion; cook, stirring occasionally, for 5 minutes. Stir in tomatoes, beans, 1/4 tsp. of the salt and 1 cup water. Bring to a boil then reduce heat to medium-low; simmer for 5 minutes. Stir in spinach; cook until wilted, about 2 minutes. Remove from heat; cover and set aside.
  • Remove and discard little muscle on side of scallops, if present. Pat scallops dry with paper towel; place in small bowl. Add remaining 1 Tbsp. oil and remaining 1/4 tsp. salt, the lemon rind, thyme and cayenne; toss to combine.
  • Heat large nonstick frying pan over medium-high heat. Once hot, place scallops in pan flat side down. Sear for 1 minute; turn over and continue to sear for another 1 minute. Remove from heat.
  • Stir lemon juice into bean mixture; divide among six shallow bowls. Top each bowl evenly with scallops
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