When Momma wants scallops and creamy pasta, that's what she gets! Momma, aka MeMe, stayed with us a few weekends ago. During her visit, we visited my sweet grandson Cooper. Before we made our way back home we stopped at their neighborhood Aldi. She had never been in one and I had to rein her in just a bit. She spotted a bag of frozen scallops and asked if I would fix them for her. Having been born and reared in Connecticut, I was a little leery as to how good they would be. Spoiler alert: Yummy!
These are super easy to fix. Pair them with a bag of easy to fix Alfredo pasta, whip up a side salad and dinner is ready in no time flat!
Thaw the scallops by running water over them, just like you would do with frozen shrimp. Pat them dry with a paper towel. Season both sides with salt and pepper.
Yes. You are looking at a couple tablespoons of real butter and
bacon grease. Let these sinfully decadent blobs of seasoning meld together in a skillet on medium-high heat. Carefully add the scallops to the sizzling skillet. (If any water wasn't patted off, it could potentially spatter!)
You don't want to overcook these but if you're like me, you want your seafood done. Once they have cooked for about three-four minutes, the bottom starts to turn a pretty golden brown. That's when you know it's time to turn them.
Several of these cooked for a total of about ten minutes. Some were a little larger than others, so they were left to cook longer.
What do they taste like? Scallops are a little on the sweeter side; kind of like crab legs and having a similar texture. Andy isn't crazy about the texture of crab legs but he did seem to like the scallops. Momma loved them and that's all that matters at the end of the day.
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