Another cheery low-carbohydrate recipe. As usual, I’m shooting for food you’d eat even if you weren’t dieting, and could feed to guests without their guessing it was built around constraints.
Scallops with other good things
2 or 2-1/2 lbs. fresh sea scallopsWash the scallops and cut them into thirds. Melt the butter in a good big frying pan, and throw in the chopped mushroom. Cook, stirring occasionally. When the mushroom’s well cooked, turn up the heat and stir in the scallops. Do the same, unhurriedly, for salt and black pepper, a small pinch of white pepper, and the veriest trace of hot red pepper; then garlic; then the chopped-up bottom third of your onions; then 1 T. finely ground almonds. The last must be attentively stirried in; they’re the thickening. Continue to cook, stirring a bit. When things are looking good but look like they won’t be much longer—that is, when the scallops are thoroughly cooked and the liquid around them is somewhat reduced—stir in the sherry, and then the rest of the green onions, chopped fine. Let cook 3-5 more minutes. Turn the fire off and stir in the cream. If you’re dieting, serve this in bowls. If you’re not dieting, serve it over rice or noodles.
2/3 stick butter
1 portobello mushroom cap, finely sliced
1 bunch of green onions
1 clove garlic
1 T. finely ground almonds
1/3 - 1/2 C. dry sherry
1/3 C. heavy cream
salt, black pepper, white pepper, red pepper
I can only afford this recipe because I’ve been getting my scallops for about $5.00 a pound from a fishmonger in Chinatown. If I were braver I’d try their package deal, three lobsters for $18.00. If I were really brave I’d try their blue crabs at $6.40 a dozen, which are so fresh they’re combative. My problem with the crabs is that I can hear their dialogue as they’re being unwillingly tonged up and dropped into the bag, madly clinging to each another all the while:
“Take that, ya lousy tongs!”I’d feel like I was eating Sergeant Rock and the fighting crabs of Easy Company.
“Keep pinchin’, Louie, ya gotta fight ‘em!”
“Joe—they’ve got me by the main carapace—I can’t—”
“Hang on tight, Louie, I ain’t lettin’ you go alone!”
Scallops are a happier proposition. As you know, Bob, scallops are formed by using a biscuit cutter on Shmoo flesh, which produces a delicate little cylindrical morsel of shellfishy goodness. Since they have the Shmoo nature, their joy is to be eaten, and they live in hope of being well cooked and lovingly consumed:
“Is she looking at us?Makes it much easier.
“Hello, nice lady!”
“Over here, lady—hey, over here!”
“Look, she’s smiling. This could be it.”
“Do you think she does garlic butter?”
“Could be, could be.”
“I’ve been really really hoping for garlic butter.”
“I don’t know. She might be the soy sauce and ginger type.”
“Oooh, that’d be good too!”
“Over here, nice lady! Me me me pick me!”