Recipes, Food Tips, Healthy Eating & More

we have a brown mustard maker here in my area, called Boetje's (I think it's how that's spelled...). It's spicy, too spicy for me, but many people love it!

@jakedduck1 Walrus eyeballs? How about some Rocky Mountain Oysters? I've actually served those, I rolled them in breading and fried them. We tried them in college.

@Erinmfs
I just looked up Rocky Mountain Oysters. You scammer you lol.
They are Bull Testicles? I thought you were talking about oysters from the water. I would try them though. As a kid, we would pick up clams with our toes on the beach and when we lived on Long Island we could get them fresh along with bushels of mussels down at the dock.
I guess anything fried tastes good...almost.

FL Mary

I've had Rocky Mountain Oyster's from a pork producer! I loved your comment on Oyster's Rockefeller though! I tried your Scallops, that is a wonderful recipe! I added red pepper for color and flavor.

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter…unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
1/2 chopped red pepper
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally .
Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are
browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums
and brown lightly on 1 side without moving them..turn and brown lightly on other side…3-4 minutes total. Melt rest of the butter in
with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops.
Add the wine…cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning.
Serve hot with lemon or over pasta.

@Erinmfs
Oh I do have a favorite that my granddaughter always requests when she is home from college.
Scallops Provencal

This works best with big sea scallops and we use over thin pasta or not....

1 lb sea scallops or smaller bay scallops
Kosher salt and black pepper
all purpose flour for dredging
4 tblspns (1/2 stick) butter...unsalted preferred but salted is fine
1/2 cup chopped shallots (2 large)
1 minced garlic clove (I use a large clove or 2 smaller one))
1/4 cup fresh parsley leaves
1/3 cup dry white wine
lemon

If you are using the small bay scallops, keep them whole but if you are using larger sea scallops, cut each one in half horizontally . Sprinkle with s and p, toss with flour and shake off excess. I find the larger scallops soak up the seasonings better when they are browned. Don't overcook these beauties or they will be dry.

In a very large saute pan, heat 2 tblsps of butter over high heat until sizzling and add scallops in 1 layer. Lower heat to mediums and brown lightly on 1 side without moving them..turn and brown lightly on other side...3-4 minutes total. Melt rest of the butter in with the scallops, then add the shallots, garlic and parsley and saute for 2 more minutes , tossing the seasoning with the scallops. Add the wine...cook for 1 minute and then taste the seasoning as you may want to add more salt or garlic or even Italian blend seasoning. Serve hot with lemon or over pasta.

Shallots and the fresh parsley and wine are a must. I guess you could replace the wine with lemon juice but I wouldn't...think it might be too lemony. I always have Kosher salt....you notice this recipe uses unsalted butter which I don't always have. I have halved this recipe for just myself and kept the same amount of seasonings when I am having it over pasta but leftovers are pretty good.

I find it very filling. Enjoy if you use this but please don't stint on the ingredients. I use garlic in a tube at times for other things but not for this recipe.

Enjoy....off the grid for a while so, if you have any questions....I will be back later in the day.
I feel like the cooking channel.

FL Mary

@fiesty76
@fiesty
“have never tried a home recipe for scallops.”

Count your blessings and consider yourself lucky!!!
Jake

@jakedduck1
Leonard, Leonard Leonard you are a true Neophobic.

Sigh
FL Mary