Last week I was planning my trip to the grocery and in search of an idea for dinner. I came across a few recipe cards I had collected last summer from my local Dominick's. The one for sea scallops look particularly good, so I decided to try something completely new. We had some asparagus we needed to use and some left over cous cous. Perfect! The meal was complete.
I have never cooked scallops before, but I know from Top Chef that scallops should be fresh, not frozen, and they need to be dry before they are cooked. Normally I would have enlisted the help of Chef Neal. But he was attending a talk at Northwestern, so I was on my own. I did all of the prep work, which including shelling pistachios, and was starting to cook the scallops when he arrived home, just in time to help me with the sauce: butter, pistachios and parsley.
The result was seared scallops with a pistachio sauce, roasted asparagus and cous cous. It was delicious. And Neal was very impressed with my creativity. I am usually a casserole maker all the way.
The one downside to seafood and my main reason for not cooking it ever before: the smell lingers. Our house smelled fishy for at least three days. Gross.
I don't know how often I will be repeating this recipe or trying ones like it, but for that night, it was an excellent dinner!
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