Seafood was calling to me. Specifically, scallops. I already have 3 recipes for the larger Sea Scallops in my repertoire, but I was looking to put the smaller Bay Scallops into play. My original search was for Coquilles St. Jacques which I had decades ago and I was sure that it used Bay Scallops. {Truth be told, I just love saying Coquilles St. Jacques the same way I love saying Châteauneuf -du-Pape!} But every recipe I found called for Sea Scallops. Then I came upon a super easy recipe for Bay Scallops in All Recipes. I am a huge fan of easy! And it’s a plus when “easy” tastes great – which in this case it does!
Here are the ingredients laid out.
For wine I wanted an un-oaked white that packed flavor complexity. I love the Syrah based reds of Northern Rhône, in particular Hermitage and Côte-Rôtie. But less well known (and harder to get) are the wines of Condrieu where Viognier is king. And Viognier is a white wine that offers the richness of flavor without the need of oak aging to supply the richness.
Famille Garon Viognier Les Grandes Parcelles ’22 (Northern Rhône, France)
Established in 1475 in Ampuis, in the heart of the Côte-Rôtie vineyard, the Domaine has since been passed down from generation to generation. The Vionier for Les Grandes Parcelles is sourced from vineyards just outside of Condrieu in high altitude plots, on sandy granite terroirs. The 2022 showcases a beautiful balance of ripe stone fruit flavors with subtle floral and herbal notes. The wine is well-structured, with a silky palate, and in all ways it was perfect with the Bay Scallops!
BAY SCALLOPS W/ GARLIC PARSLEY BUTTER SAUCE
Ingredients
6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
3 Blue Cheese Stuffed Olives
A Goodly amount of Ice
2 tbs butter, softened
4 thick slices of Italian bread, sliced
½ tbs olive oil
1½ lbs of fresh bay scallops, rinsed and patted dry
4 cloves of garlic, minced
½ cup white wine
2 tbs fresh lemon juice
½ cup chopped flat leaf parsley
4 tbs cold butter, cut into cubes
1 pinch cayenne pepper
Salt & ground black pepper to taste
Directions
1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!
2. Spread softened butter onto one side of each piece of toast
3. Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
4. Toss scallops in the pan, and stir in garlic. Cook and stir until fragrant, about 30 seconds.
5. Stir in wine and lemon juice. Bring to a boil and cook for 30 seconds
6. Stir in parsley and cold butter cubes; remove from heat.
7. When butter melts, stir in cayenne, salt and black pepper.
8. Spoon over buttered toast and serve immediately
