Enter your search terms  Submit search form
drgourmet.com Web

              

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Wine makes a symphony of a good meal."
-Fernande Garvin, Cookbook author

The refrigerator light goes on...

This herbed butter will work for most any seafood. Broiling halibut or trout is wonderful but you can also use shrimp in place of scallops.

Bay Scallops

Scallops are a bivalve mollusk like clams and mussels.  The scallop that you buy at the fish market is actually the muscle that holds the two shells together.  

Bay scallops are a smaller species of scallop and the best are harvested on the east coast of the United States. The Atlantic Bay Scallop is small - about a half inch in diameter and is sweeter and more delicate than the larger Sea Scallop.  

Most Atlantic scallops are found in the bays of Cape Cod ranging south to Long Island.  Finding good quality New England scallops outside of that region can be a challenge. They are best very fresh and if you find them and they are fresh, drop what you are doing, buy them, take them home and cook them.  

Because much of the population of bay scallops were killed off by toxic algae in the 1980s these are much more difficult to find and are quite expensive.  As a result, many of the bay scallops available are actually calico scallops harvested in the warmer southern waters of Florida and the Gulf of Mexico.  Many of scallops sold on the west coast as bay scallops are calicos but they are a different breed from bay or sea scallops.  They are slightly smaller and not as sweet or as tender as Atlantic bay scallops.  

As with sea scallops the flesh of bay scallops should be a translucent beige or creamy color.  If the scallops are white, they have been soaked in water and likely other preservatives.  Avoid these as scallops can actually absorb about 40% of their weight in water.  

4 ounces bay scallops = 99 calories, <1 g fat, 0 g sat fat, 0 g mono fat, 19 g protein, 3 g carbohydrates, 182 mg sodium, 37 mg cholesterol, Vitamin K 0 mcg

Bay Scallops with White Wine and Herbed Butter

Servings = 2 | Serving size =4 ounces scallops and 2 Tbsp. butter

Cooking Time = 30 Minutes

The herbed butter serves 8. Leftovers keep well for about 3 to 4 days tightly covered in the refrigerator or it can be frozen.

Serve with 1 - 2 ounce whole wheat or gluten-free roll.

AND

Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Caesar Salad

3 Tbsp	unsalted butter
1 1/2 tsp	garlic
3 Tbsp	shallot
5 Tbsp	curly parsley
1 Tbsp	fresh dill
3 Tbsp	fresh lemon juice
2 Tbsp	dry sherry
8 ounces	fresh bay scallops
4 Tbsp	white wine

Blend the butter, garlic, shallot, parsley, dill, lemon juice and sherry together in a mixing bowl.

Preheat the oven to 325°F.

Place 4 ounce portions of scallops in au gratin or similar dish.

Add 2 Tablespoons of herbed butter to each dish.

Add 2 Tablespoons of wine to each dish.

Place in the pre-heated oven and cook until the scallops are done – about 12 – 15 minutes (this will be when they turn milky white but are still slightly tender to the touch).