I love scallops! Scallops has a meaty texture and taste like the sea without the fishy taste (or smell). If one finds scallops in their own shell they are the best! Then they are often accompanied by their roe, which taste very nicely lightly broiled. But for majority of us we have to buy them without their shells at the fish market.
There are so many delicious and simple ways to prepare scallops. As scallops have a nice seafood taste to itself I try to be careful how I prepare them to preserve the natural flavour. It is also important to not cook scallops too long, or they will become chewy! Yesterday I made it as a starter. At this time of the year green asparagus is widely found and I think scallops and asparagus marry each other very well. As a starter I personally prefer the tastes of these raw ingredients to really come forward therefore I just lightly broil my scallops and asparagus.
A twist of the pepper mill and this dish is ready to dig into. And the best thing, it takes just about 10 minutes to make. Booth scallops and asparagus are quickly done. And I toast with a Pinot Grigio!
Remember life is too short to not eat and drink well!