This easy recipe for scallops with lemon drizzle makes me happy in so many ways…let me count them! First, scallops are the Southern husband’s favorite. And it’s always a good thing when you plunk down a plate of someone’s favorite in front of them…suppertime immediately becomes that much more festive. Second, it is an easy but still elegant recipe that is perfect for when you want a special occasion dinner that won’t stress you out. It’s got that special occasion look about it, but I promise that it is so quick and easy that it brings me to my third thing I love about this recipe: it takes less than 30 minutes from start to finish to make, which qualifies it as something I can also make on an ordinary Thursday night. Are you convinced yet? Let’s make it!
It may not be OFFICIALLY summertime yet, but as far as our grill is concerned the season is in full swing. We’ve already grilled pizza, steak, burgers, and last week I pulled out the seafood grilling pan, cleaned it off and grilled us up some scallops wrapped in prosciutto, skewered not with regular old skewers. Read More & Get the Recipe
Oh my goodness, does the Southern husband love scallops. Big scallops, little scallops, scallops wrapped in bacon, scallops with breadcrumb sauce – the guy has never met a scallop dish he doesn’t love with a purple passion. And since I love him with a purple passion, I always try and fix up scallops on a regular basis. This time I went with the teeny little bay scallops with some green apple and walnuts, just to give it a little bit of a cozy wintertime feel.
Scallops are one of the Southern husband’s favorites. As for me, they are way behind a whole bunch of their seafood compatriots, including shrimp, tuna, mussels and of course lobster. So the Southern husband doesn’t get scallops as often as I’m sure he would like to…until now. Because as it turns out, when you cook scallops in browned butter and serve them with bread crumbs that have been baked with a little olive oil and white wine, they vault right to the top of the seafood charts!
As you may have heard me say a few times over the past few weeks, we are renovating our kitchen. As in, I have no stovetop, no oven, no sink, no dishwasher, no counters…you get the drift. But I do have a grill, and over the past few weeks I’ve been taking it as my own personal challenge to make something other than cheeseburgers on it. Since I have no sink (did I mention that?) these have to be things that don’t require mixing bowls or anything similar, since I took a solemn vow that I would not, I repeat NOT, wash any dishes in the bathtub. Just…no. At any rate, among the various things you can make on the grill with no muss, no fuss and no kitchen, are the grilled variation of the Southern husband’s favorite appetizer: scallops wrapped in bacon!
Every once in a while (not too often, mind you!) I get a little stumped about what to make for dinner next. Not that I don’t have a towering stack of ideas in my “to-make” folder – I do! – but nothing speaks to me. When that happens I tend to ask the Southern husband if he is especially yearning for anything in particular, and he always seems to be yearning for the same thing. Scallops. He adores scallops, especially the big juicy sea scallop kind. So after I asked this question recently, and he once again answered “scallops,” it occurred to me that I had never made my own version of the old classic scallops wrapped in bacon.