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April 20, 2008
Lemon Scallops in White Wine with Cilantro
I think this is my best scallop dish ever. Bay scallops (half the price of sea, but you could certainly use sea to great effect) cooked in dry white wine plus grape tomatoes. Add a ton of cilantro and the juice of one half a fresh lemon, well-squeezed, per person. Cook till scallops are done and tomatoes are shriveling. Add almost imperceptible dash of garlic powder.
I served these stand alone, with a cauliflower side dish (steamed with lemon and garlic.) However, you could easily serve this over greens, or pasta, or rice, if you were looking for a non-CR type of dish. You could also stuff them into firm napa cabbage leaves for a fancy finger food appetizer.
I made this for our Saturday night dinner (which I try to make a little fancy) and I'm having it again for Sunday lunch! MR only eats meat once a month, but I am quite happy to have scallops till they run out!
Meanwhile, Happy Passover to all who are celebrating! Many of my friends have been hard at work all weekend cooking for family. I wonder if anyone is doing a CR-friendly Seder. That would be pretty neat.
Posted by april at April 20, 2008 7:01 AM
Comments
April, how do you estimate calorie content when cooking with wine since some of the calories from the alcohol evaporates in cooking?
Posted by: lily at April 20, 2008 10:56 AM
Love reading your blog. The scallop dish sounds wonderful. I will try it. I am in Mexico right now and had a similar "dish" recently. Shrimp cocktail which is a lot different than back home in the states. Shrimps smothered with chopped onion, tomatoes, hot chile peppers, cilantro and a spicy cocktail sauce and lots of fresh squeezed lime, served in a tall ice cream parlor type glass.(see photo in my blog) Yummy! I think it would be a great with scallops instead of shrimp, too.
Posted by: Gypsy Girl at April 21, 2008 11:43 AM
April, this sounds great! (MRis one lucky dude, methinks, to have you cook for him). I don't cook much, myself. With scallops, I just steam them (I like the larger scallops) and then throw some lemon juice and olive oil on them. Maybe a touch of salt and pepper, too. I like them with corn-on-the-cob (a CRON no-no?), but your cauliflower side-dish sounds mouth-watering, too (I truly do love things like broccoli, brussel sprouts and cauliflower). As long as they come with butter and/or olive oil, of course (definitely a CRON no-no, I'm thinking).
Posted by: Eris at April 24, 2008 1:58 PM