When I lived in Oregon, we were two hours from the coast. Eating sea food on the coast was amazing, but even grocery store sea food was fresh and delicious. I love fresh cod. But moving to Wyoming, that changed. Cod is horrible here. Fresh water fish, caught in the lakes and streams, that is good. Grocery store fish, not so much.
But tonight, I ignored all that. A friend online cooked scallops and garlic tonight and posted a link to the recipe. It sounded really good, so I decided to take my chances.
Scallops and GarlicLeaving work at 7:15 was a mistake. I went to the grocery store. Safeway, but the fish part of the meat department was closed. All the fish and sea food had already been put away and the lady running it had already gone home. I figured I'd try Walmart, since their departments stay open longer, some even 24 hours. I bought the rest of what I would need and headed across town.
Walmart's deli and meat departments were both open, but I guess neither sells fish or sea food of any kind. All they have is a cabinet of frozen fish and sea food. Well, I really wanted to try the scallops, so I went with it and bought frozen scallops and headed home.
|Frozen scallops under|
It was then that I realized I had forgot to buy garlic. Scallops and garlic without garlic? Yeah, right. That won't work. I scrambled around the kitchen digging, and found three cloves that were good. Relief!
|Noodles in water.|
|Oil in pan.|
|Flour in bowl.|
|Scallops ready to eat.|
Let's see, the recipe said it would take about four minutes to prepare, actually cooking for three to four.
- 10 minutes from the scallops to thaw and the water to boil.
- 5 minutes to roll the scallops in flour.
- 5 minutes to actually cook.
Yep, about four minutes.
It really did taste good, with only a few complaints. One, not enough garlic. I added some garlic powder to it at the table, which helped a little, but it needed more. I think two bulbs instead of two cloves would be about right. Two, too starchy. I probably got too much flour on them, not knowing what I was doing, and I think I cooked the noodles a little long, which can make them more starchy. The lemon juice was very good with it. And I think five minutes was good for the scallops. They seemed about right. Maybe the recipe was written for low, close to sea level cooking (the website was Southern Food after all), rather than high, 7220 feet above sea level.
Over all, it was a success, despite not having fresh scallops and all the issues with me trying to follow a recipe. It was worth the time and effort.
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