yesterday at the charlottetown farmers market, fresh island deli scallops – also known as blue-eyed scallops –  were on offer.

we sampled them. and, then, i sampled them again.

we picked up a two pound bag.

for the evening meal, my loved and loving paleoslave created a simple and sumptuous feed of scallops. oh yes yum!

scallops paleoslave’s way


  • 3 tbsp olive oil
  • 1/3 cup shallots, finely diced
  • 2 lrg garlic cloves, minced
  • 1 1/2 tbsp fresh rosemary, finely cut
  • 1 1/4 cup white wine (we used yali sauvignon blanc)
  • 2 pounds blue-eyed scallops


add olive oil to large, shallow pan. when heated add shallots and garlic. sautee until the shallots become golder. add rosemary and cook, stirring a minute or two, until the fresh herb gives up her oils and flavours.

add white wine, sufficient to provide a 1/4 inch depth in the pan. allow the mixture to come to a simmer.

add scallops. cover and steam until they open and then continue to cook another minute or two.

serve with wine and a side of steamed or seared veggies. add a generous pat of butter to those veggies.

a raw slaw would also plate well with these delights.