Scallops are my favorite food in the whole world, and I've probably made them at least 1500 different ways, but for the life of me, I cannot imagine HOW you would stuff a scallop!
If you have the shells, that would be a different story, as you'd stuff the shell around and over the scallop, but otherwise....
Both scallops and shrimp can easily be overcooked, so beware. You don't want to end up with rubbery food.
Here are two easy and delicious ways to fix each shrimp and scallops. and yes, you could exchange the protein for the other in each dish.
Shrimp de Jonghe
When I was a little girl growing up in Chicago, one of the great treats for me was when Aunt Betty Low took our family to San Pedro¹s (in NoMansLand) for Shrimp de Jonghe. As an adult, I recreated the dish, but it wasn¹t until recently that I learned it is a regional specialty, unfamiliar to people from other parts of the country. So here for your dining pleasure (and it IS a pleasure!) is Shrimp de Jonghe.
makes 4 to 6 servings
3/4 cup unsalted butter
1 teaspoon sea salt
1 to 2 cloves garlic, very finely chopped (or to taste)
1 cup dry bread crumbs
1/3 cup very finely chopped parsley
½ cup Fino sherry
dash of cayenne pepper
dash of paprika
2 pounds jumbo shrimp, peeled and deveined
1. Cream together butter, salt and garlic. Mix the bread crumbs, parsley, sherry, pepper and paprika with the butter mixture.
2. Put the shrimp into boiling water. Cover and remove from heat to remain only until they turn pink. Rinse with cold water and drain.
3. Preheat oven to 375 degrees F. Butter 4 to 6 individual ovenproof dishes, or one large casserole dish.
4. Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake 20 minutes or until crumbs are golden brown and sizzling.
Teacher’sTip: Because this is so unbelievably rich, Shrimp de Jonghe doesn’t want much in the way of accompaniment. A simple salad with a vinaigrette or a plain-but-perfect green vegetable along with enough crusty bread to sop up ALL the sauce will be PERFECT!
Wine Tip: The richness of Shrimp de Jonghe lends itself naturally to an elegant Chardonnay. I’d suggest a Meursault.
Scallops Tommy
Scallops are my favorite food, and this is my favorite way to prepare them. The recipe is courtesy of Chef Sulim Tomás—“Tommy”, when he was chef of the long-gone Half Shell restaurant in Boston. Be careful not to buy watery scallops. The water indicates that they¹ve been treated with chemicals to keep them fresh. These chemicals will make them taste like soap suds. Not the flavor you¹re looking for.
makes 6 servings
1 ½ cups thinly sliced white onions
½ cup fish broth or ¼ cup each water and dry white vermouth 2 pounds scallops Nantucket scallops preferred (if you use the larger sea scallops, slice them in two or three)
1 tablespoon unsalted butter
2 cups sliced mushrooms
1 tablespoon chopped fresh thyme or marjoram (or 1 teaspoon dried)
sea salt and white pepper to taste
¼ cup Fino Sherry
1. Poach onions in broth until translucent and soft, but not mushy. Add scallops to the simmering liquid and turn it off. Let the scallops sit in the liquid with the onions until they are cooked. (It’s important not to overcook the scallops or they will become rubbery.
2. At the same time, melt the butter in a sauté pan. Sauté the mushrooms in the butter until they are brown.
3. Preheat the broiler. Place the scallops and onions in a shallow ovenproof dish. Top with the mushrooms, fresh herbs, and salt and white pepper to taste. Sprinkle the sherry over. Broil close to the heat source for about 2 or 3 minutes, until browned and bubbly.
Teacher’sTip: 1.Serve over a pilau of brown and wild rice or saffron fettuccine.
Wine Tip: My favorite wine with this dish is Les Fourchaumes, a Premier Cru Chablis from Domaine Laroche.