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 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.