Last weekend I did the unthinkable. I got all caught up in Big Y’s Wacky Weekend sale and I actually bought too much seafood. I bought lobsters – $4.99 a pound, yeah baby! – and crabmeat – two one pound cans for $12, uh-huh – and fresh sea scallops. I bought two pounds of fresh, not-previously-frozen scallops because they were $6.99 a pound, how could I resist? We had lobster for dinner last Saturday night. I bought the scallops on Sunday morning. But then we went to a Christening on Sunday and to the lovely after-party at the Storrowton Tavern. We stuffed ourselves at the lovely buffet, which featured more seafood – lobster manicotti, yum yum! And by Sunday evening, we just weren’t hungry for a big, real dinner. I know – I could have saved the scallops for Monday night, but I had plans already to go out for dinner with friends on Monday night. What to do, what to do? Would they still be good on Tuesday? I just wasn’t feeling comfortable with that. I did some research and finally and begrudgingly, froze the scallops.
I know, I know! Frozen scallops – the texture is wrong, they are too wet, they just aren’t the same. But, I did it carefully. I dried them and placed them on tin pans and put them in the freezer to freeze individually first before placing them in a zippered freezer bag and squeezing out as much air as I could. I knew that sadly I would not be able to sear the scallops after I thawed them – they would just be too wet. But, they should be just fine in a casserole where extra moisture is not a problem.
I perused recipes and ended up making my own concoction a few days later. I didn’t want to leave them in the freezer very long at all. I thawed them and then dried them again, and placed them in the bottom of a casserole dish.
Meanwhile, I sauteed some onions and garlic in butter…
And added about a cup of swill!
That’s right, nothing but the finest white vino around here! I keep it in a bucket in the fridge. Heh. Actually, this stuff is pretty good. It is Black Box Sauvignon Blanc, but we brought it to New York in a cooler and never ended up taking it out and the box soaked through and was destroyed.
See? Nice classy Black Box – this one is the Cabernet, box intact.
But back to the scallops. I added a cup of white wine and a cup of light cream to the butter, garlic and onions and brought it to a simmer. I poured the mixture over the scallops…
…and then topped it with two kinds of bread crumbs; Italian style for flavor and Panko for crispiness.
I dotted it with a little butter and popped it in the oven at 400, keeping an eye on it for 10 minutes. I didn’t want to overcook the scallops, but I did want the top to brown. So, I switched to broil and in about 5 more minutes, I had this:
A golden, crispy crust atop scallops in a sort of creamy sauce. I say sort of, because the sauce separated a bit in the oven – the cream seemed to sort of coagulate a bit. But, it didn’t really matter. It still tasted great and the scallops were just fine, actually! They weren’t rubbery or fishy, just sweet and delicious. Success despite the odds! Yum.