This is actually from last summer - but didn't want to lose it!We dropped the dredge over the side of the boat on the way to our fishing spot one evening and ended up getting 50 Scallops – and no fish! Never before have we eaten Scallops until we couldn’t eat any more – usually they are such a delicacy that you just have enough for a taste so I was surprised how rich they were and was full after about 6 anyway.
Because we had so many, we were able to experiment a little bit with the way we cooked them! The first night we tried just a couple in wine in their shells on the BBQ – they took a long time to cook and went a bit chewy. Also, the wine we used was a fairly typical Kiwi Sav Blanc – FAR too fruity. So, we just fried up the rest in a pan of hot butter. Perfect!
The next night we tried the BBQ again. We put about 3 Scallops in each shell and added a bit of butter and chopped bacon to each. Delicious! Although they still did seem to take a long time to cook. I have since come across a recipe that suggests using garlic and butter, but you heat both of these in a pan before pouring them onto the Scallops in their shells. This would mean that the Scallops would cook much more quickly and probably retain much more of their moisture.
