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Jan 31 2006

The Scallop of Gothos

My favorite thing to do, when my life intersects with four giant sea scallops, is to sauté those scallops in butter, deglaze with white wine, administer liberal quantities of gremolata, and stuff them down the Twisty craw while watching Star Trek (TOS) reruns.

I know, I know.

If, like me, you have the stomach lining of a 95-year-old alcoholic skid row bum, I advocate marinating the raw garlic portion of your gremolata in lemon juice for half an hour before combining with the parsley and lemon zest. You might also stir a couple of Pepcids into the sauce.

23 comments

  1. SneakySnu

    And you neglected to mention the gorgeous roasted brussels sprouts sitting right next to them? My favorite food!

    On making garlic more digestible, I share a secret passed on to me from my Italian mother-in-law: slice the clove in half and remove the germ from the center. Then chop, mince or crush as you normally would.

    I had a large, buttery grilled cheese sandwich for lunch yesterday and thought of you. Is that something that would go down fairly easily? Or a croque monsieur, for a little extra protein?

  2. tall girl

    Star Trek made me gay.

    And the irony of coming out by crushing out on a real life ultra-conservative is not lost on me.

    Indeed, I like irony almost as much as I like girls.

  3. Twisty

    Yup, Sneaky, I eat grilled cheeses all the time. They’re how Jesus talks to me. In fact, I call’em Grilled Jesus!

  4. wheelomatic

    mmmmmmmm whimper mmmmmmmm

    sea scallops

    I live so far from a coast that daren’t purchase them to cook at home but oh I yearn, I yearn!

    Best ones I ever had were are a Thai place in a lovely rosy colored curry. I could go on but I think you know.

    Grilled Jesus! HA!

  5. Jay Woolsrake

    I love sea scallops! My favorite recipe includes a saffron broth and is served over scallion pancakes. Nummy!

  6. sunny in texas

    the best scallops i ever had in my life were done by the hubby of a good friend of mine. he smoked those delights himself and wrapped them in bacon.
    now my mouth is watering again.

    i LOVE scallops!

  7. laughingmuse

    Mmmmm. Seafood.

    I could use a garlic and wine reduction right now. Although the yoghurt and granola don’t really go with it. Hmmm.

  8. Sara

    Oh, good god, Twisty! You won’t eat frisée but you will eat brussel sprouts? Come on! They smell like fungal socks! At least frisée is inoffensively flavored if, admittedly, all too often presented in a demented format. Brussel sprouts, on the other hand, are so adorable that they should be far tastier than any that have ever been stuffed down my craw. I consider them one of nature’s basest deceptions. So dainty and precious, and yet so disgustingly flavored! Gah! Foul trickery!

    One of the best things about being legally all grown up is that I haven’t had to eat them in decades — although I have been tricked into trying them every once in awhile by straight-faced protestations that I’ve just never had them prepared correctly — and that I shall never, ever be forced to eat them again. Of course, since I’m an American woman, I’m apparently about to lose sovereignty over my own body, so this may change, at which point I will be blaming the patriarchy through dark, cabbage-scented tears.

    Gremolata, on the other hand, is a lovely thing to be applied liberally wherever possible. Yum.

  9. Twisty

    You know, Sara, gremolata on a roasted Brussel’s sprout is nothing to sneeze at. A sprout so prepared has a nuttery, buttery, lemony flavor that can’t be beat!

  10. Peggasus

    Oh Good God, do I love scallops! And though I can’t stand Emeril, there is a recipe of his that is one of the best EVER.

    The best I ever had were in Nova Scotia a few years ago, from a ‘Fish & Chips’ place, except I had “Scallops & Chips, ‘ the scallops of which were the size of golf balls. Everyone else wanted them, but there’s NO WAY I was sharing those suckers. Those alone are worth going back there for.

    But only four? You have more self-discipline than I.

  11. wordgirl

    Ye Gods, that looks good!

  12. RCinProv

    Damn you take great food pics! And I don’t even like brussel sprouts.

    But scallops? Yum, yum, yum. We got the best ones in the world out here: Nantucket scallops. Get some if they ever make their way out to Austin.

    And don’t get me started on grilled cheese, perhap the msot important food group.

  13. Shelly

    I have to pipe up from lurking to mention my very favorite way of preparing brussels sprouts. I sautee them in olive oil and butter, then add popped black mustard seeds (you cook them in hot oil until they pop and turn silvery) and a squeeze of lemon. Salt and/or pepper to taste.

    I love the much maligned Brussels Sprout to a degree that is probably not legal in the state of Indiana. Mmmm.

  14. Kimberly

    Oh, my stomach is growling! Scallops, brussels sprouts and gremolata are a few of my favorite things. (I’d put them somewhere between bright woolen mittens and whiskers on kittens.) My favorite scallop recipe features a reduction of carrot juice, white wine and marjoram; the resulting sauce is a beautiful mellow (not UT burnt!) orange.

    I’m glad you’re able to enjoy these, despite the chemo-stomach lining issues.

  15. Liz

    I think maybe I can actually see the Virgin of Guadalupe in that Brussels Sprout on the right.

  16. virgotex

    ot, but congrats on the koufax nom for the best post for that I dislike lucy post

  17. ad-kay

    You inspired me to defrost the almost-forgotten bag of scallops hiding in our freezer. I sauteed shallots in olive oil til soft, removed them from the pan, browned the scallops, then served them with the shallots with a little lemon juice. We used homemade bread to soak up the juices. Yum!

    I was trying to come up with ways to add flavor without spices. What about a fritatta made with local free-range eggs, with their orangey yolks? I usually layer mine with slices of oven-roasted potato and other veggies, spinach, and farmhouse cheddar. Maybe toasted pine nuts if I have them.

  18. Kaka Mak

    Again with the yummy pics, again with me in my cold basement office with nothin to eat but Advil and breath strips. Twisty, you are a nasty little tease–what’s the deal gettin’ me all hot and bothered with those racy pics?

    Fuck it–I’m having a breath strip. Citrus flavored.

  19. JRoth

    Peggasus, I’m just going to thank you in advance for that tip. That recipe looks amazing. Sadly, I won’t be able to make it for days, at least.

  20. Twisty

    Hey Peggasus that recipe looks mighty-mighty. I hope I remember to make it when my innards are not in such a state of disarray.

  21. Pinko Punko

    Twisty I think you need to have a teaching moment about roasted Brus. Sprouts. I used to hate them til I had them roasted under the broiler tossed with a little olive oil and some pancetta. Seriously, they still give you gas but they taste amazing and not like ass anymore. This is very important. The word must be preached!

  22. Donna

    I’m with you on the Brussel sprouts, Sara. I recall as a child that our Border Collies, who would devour unattended cigarette butts and cat turds with gusto, would spit them out.

  23. Donna

    Okay Pinko Punko, I’m willing to try that mode of the dreaded mini-cabbages of doom. Though I’m thinking the accoutrement and methodology are the key.

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