The cleaning process is tedious but has to be done if you want to enjoy fresh scallop for dinner. You simply separate the muscle from one side of the shell, peel off the innards, then separate the muscle from the other side of the shell and rinse.
Last night when Steve brought his bounty home I cooked up my version of Shrimp and Scallops Newburg. The dish took me 15 minutes to make from start to finish and the sauce was delicious but I was really impressed with how tender the scallops were. Maybe I am just partial to my man's fresh catch.
Shrimp and Scallops Newburg
1/2 to 3/4 pound angel hair pasta
6 cloves garlic, minced
4 Tablespoons butter
3 tablespoons flour
2 teaspoons Redfish Magic
1 1/2 cups seafood stock
1/4 cup sherry
2 tablesppons butter
Red Fish Magic
1 pound bay scallops
1 pound large shrimp, peeled and devained, tails removed
1 cup fresh spinach
4 tablespoons Philadelphia Cooking Creame- Lemon and Herb
While you prepare the pasta as directed, you can make the sauce and cook the shrimp and scallops. For the sauce, saute the garlic about a minute in a large high sided pan (later you will be adding the pasta and seafood). Add 4 tablespoons of butter, flour and seasonings and stir until you have a nice rue. Whisk in the stock and sherry. Let come to a boil to thicken and then turn the heat to simmer, stirring occasionally.
Lightly season shrimp and scallops with red fish magic. In a frying pan heat remaining butter. Once melted and sizzling saute shrimp for about two minutes. Add scallops and saute for another two minutes. Remove from heat and set aside.
At this point your pasta should be just finishing. Drain it and then combine the pasta, sauce, seafood, spinach and cooking creame. Stir until the pasta, shrimp and scallops are well coated with the sauce. Serves four.