The scallop comes from the family of
bivalve mollusks found in saltwater regions worldwide.
They have beautiful rounded fan-shaped shells with
small ears or wings at the hinge. The abductor muscle
(which is the part that Americans are used to eating)
has an ivory or pinkish-beige color that becomes white
when cooked, a tender texture and a sweet flavor.
While most scallops are shucked aboard ship, it is
still possible to find them still in their shells at
2 Dozen Bay Scallops (in their shells
¼ Cup Butter
2 T Fresh Garlic, Chopped
½ Cup Chardonnay
Juice of ½ Lemon
the butter, garlic, wine and lemon juice over medium
high heat in a non-stick sauté pan.
mixture is heated through, add the scallops to the
pan. Cover and reduce the heat. Cook for 5-8 mins.
until all of the shells have opened and the scallop
is white in color.
Simply pour the scallops into shallow
serving bowls and serve with some garlic bread, salad
and more Monterey County Chardonnay.