We are still in the doldrums of seasons. The weather can’t decide what to do, and it leaves us flapping in the wind, in a culinary sort of way.
One day it is blustery and a big seafood gumbo might be good. The next day the sun is shining, and we can be certain that spring is on the way -- perhaps a nice green salad, with a ripe avocado and spicy boiled shrimp will do?
What’s a poor lost soul to do?
I am going to solve that problem this week by just wandering around a bit with the blog posts. I am going back to my archive of favorite photos and share them with you.
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Did you know the better restaurants at the Beau have scallops flown in overnight from one Maine fisherman?
And love scallops I do! They are so delicious when fresh from the sea, and the texture is like no other seafood.
Serve them in a most uncomplicated way. You do not want to confuse their loveliness with heavy sauces or by over spicing them. Perhaps they are best in a little clarified butter with just a hint of garlic. Vestige, in Ocean Springs, is another great spot for this delicacy.
Here are a few cooking tips. Always use the freshest seafood of any kind. Old just doesn’t make it. The way to tell is so simple: smell.
If it smells fresh from the sea, it is good. If it smells “fishy,” all is lost. Never overcook scallops. All they need is a good sear in a very hot pan. Give them a poke with your finger, just like you would do with a steak. The firmer they are, the more well-done. Again, don’t make this a complicated dish. Enjoy the sweet scallop for what it is.