Scallops with Brown Butter and Basil

Last night’s dinner is one of the best dinners we have had on this journey. We stumbled across an old Cooking Light recipe for scallops in lemon basil butter, but we changed it up, made it even lighter, and added depth using brown butter.

How do you know a good scallop when you see one?

Want to know how to shop for good scallops? The most important thing to know is the difference between “wet” and “dry” scallops. “Wet” scallops are chemically soaked with sodium tripolyphosphate (STP) to preserve them. They will be bright white in color, and glossy looking. STP is added to plump them up and increase their size and weight. “Wet” scallops will shrink when cooked and have a soapy aftertaste. If you are concerned about the scallops you see at your grocery store, ask the vendor if they are wet or dry. Dry scallops are in their natural state. They will either be gray/beige, (male) or pink/orange (female) in color. Scallops should never smell fishy. They should smell sea fresh! Click the link here to learn more about scallops.

Scallops are naturally low in calories. A 3.5 ounce serving is only 87 calories! The sodium count naturally compares to the calorie count; the sodium in a 87 calorie serving of scallops equals 87mg of sodium.

This sauce could top chicken, pork or beef, or any kind of seafood. Remember the poached salmon recipe from March? It would be fantastic on that! Sprinkle asparagus with 1 tsp. olive oil, and dusted with whole wheat Panko bread crumbs, leftover lemon zest, and 1/4 tsp of parmesan. Sooooooo good! No photos while we made it, sorry!

 
 
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