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The sea scallop is the largest of the
scallops. You usually get approximately 20-40 in one pound. They can be bought
fresh or frozen. Scallops freeze well, so if they are on sale or you buy too
many, freeze them for later use. The raw meats are creamy white in color and
sometimes slightly orange due to the food (algae) they consume. Scallops have a
distinct, sweet odor when they are fresh.
There are many ways to prepare scallops. Always take care not to overcook them;
they toughen easily. As soon as they lose their translucence and turn opaque,
they are done. If you plan to put them in a sauce, it's best to cook the
scallops and the sauce separately and then combine them; otherwise, water will
cook out of the scallops and make your sauce runny.
The bay scallop resides in bays and estuaries from New England to the Gulf of
Mexico. Its muscle reaches about one-half inch in diameter. You usually find
about 50-90 in one pound. Bay scallop meats are white with some pink coloration
on occasion due to the food (algae) they consume. |
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Fettuccine del Mar
1 lb. fresh spinach fettuccine
1/4 C. olive oil
1/4 C. chopped garlic
1 lb. sliced fresh mushrooms
1 lb. peeled and deveined shrimp
1 lb. scallops
1 pint heavy whipping cream
1/2 C. basil pesto
Cook pasta separately in salted boiling water, about 4 to 5 minutes or, if
store-bought, according to package directions.
Heat a large saute pan over medium-high heat and add 1/2 of the olive oil; add
chopped garlic and cook briefly. Add sliced mushrooms, saute 2-3 minutes, until
mushrooms are just starting to be tender.
Add heavy whipping cream and cook until reduced by half. Add basil pesto and
continue cooking.
Saute shrimp and scallops in another pan until almost cooked with remaining
olive oil. It is best to do them separately. Add them to the sauce to finish
cooking.
Drain spinach pasta, add to saute pan and toss. Serve in a large bowl family
style or portion among four pasta bowls.
Serves 4.
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