use it or lose it
today is a yucky day, chilly and dreary with possibility of rain. however, it is sunday and i always try to have people come for dinner on sunday (friday and saturday, also, if i'm lucky). i am so retired, but i can't stop cooking. can't possibly (actually, i could) eat all that i cook or think about cooking, hence, the invitees. today i found a two pound bag of tiny, slightly frosty scallops way down in the freezer. hmmmm. so i thought, gotta use real bold flavors to hide the taste of freezer. not a real delicious flavor. went to cooks.com and found a recipe with fresh ginger and sherry and cream. now if those three ingredients can't do it, ain't nothing going to disguise the very slight freezer taste. i know the scallops are still fine because i cooked a couple in some butter before i got to excited and wasted any time. i have not prepared the dish yet, but i know it will be super because the amount of garlic to be added will put those scallops into their own heaven. here's the recipe.
1/3 piece ginger root
2/3 c sherry
3 sticks butter
7 large cloves garlic, chopped
2 pounds scallops
2 cups light cream
soak ginger in sherry for 2 hours. melt butter and saute garlic in a skillet. add scallops and ginger sherry mixture. (i plan to leave ginger in pan til i add the cream). cook scallops for 5 minutes. remove from pan and add cream. reduce by 1/3-1/2. add scallops back to pan. simmer for 4 minutes. serve with fresh chopped parsley on rice or in a soup plate.
my hope is that this dish will prove to me that garlic covers everything, especially freezer "flavor". sherry and ginger will also get a star rating. this dish will easily serve 4 people. i plan to make a green salad also.
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