Dear Bomster scallops:
I have tried and tried to do right by you. I’ve seared you and crusted you, chowdered you and grilled you, and I was beginning to think we just weren’t a good match. You don’t behave like those other scallops do. You’re different. Special. I’ve cooked a lot of scallops in my time, and I like to think I know what I’m doing, but I was starting to feel like you were just out of my league.
That fritto misto you were part of about a week ago gave me hope, though. You fried up beautifully with a light cloak of seasoned flour, finally revealing that soft interior everyone loves. But last night, we had a little one-on-one time – just you, me, and a warm olive oil bath – and it changed everything.
I hope it’s not too early to say this… but I think I’m falling for you. Let’s get together again soon.
{ 11 comments… read them below or add one }
That looks delicious. What did you do?
I’m sure you be getting a love letter back
Wow. Yum.
Ever tried poaching litlte potatoes in butter? It doesn’t bear thinking about, really, but it is delicious.
Scallops intrigue me. I’ve never tried them but they look absolutely delicious. I think in a way I’m a little scared of them! Any tips on a first-timer cooking them?
Hartley – Oh, this was incredibly easy. Just like I did with the cod previously, I nestled the scallops in a baking dish, salted them, covered them in olive oil and then put them in the oven at the lowest temperature until they were just cooked through. I think it took 15-20 minutes or so? The oven poaching is working really well for me – we don’t really have a low-heat burner on our stovetop, so it’s a good way to keep a consistent, low temperature to gently cook things.
Marie – I have not tried that but now I very much want to!
Katie – Well, after playing with various methods of cooking these particular scallops, I have to say poaching them was easy and probably foolproof
It really enhanced the buttery, creamy texture of the scallops. Searing is another classic prep, but you have to watch them very carefully, because you want to get a nice bit of caramelization on them without over cooking them. If you try it, let me know how you do!
Sign my name to the love letter, too. Ever since discovering Bomster scallops at a farmers’ market a couple of summers ago, I’ve been in love.
Dees is not Top Scallop!!! (sorry, I couldn’t help myself– I loved Fabio).
“Good scallops” (to borrow a favorite phrase from Ina Garten) are usually out of our normal budget, but I am definitely going to suggest this method for the next time we make them. Our local fish market seems to always have scallops that look like this, and I love simple preparations that don’t overwhelm each scallop. Although I’m sure the husband will want to wield his culinary torch to sear them–perhaps I can propose a compromise…
Lydia – I can’t believe it has taken me nearly a year for me to get the hang of cooking with them! Better late than never, and it’ll hopefully be smooth sailing for me and these scallops from here on out.
Elizabeth – Ha ha! I’ll admit that made me laugh out loud (I also found myself totally charmed by Fabio). I think the poaching really enhanced the creaminess of the scallops, and let their flavor and texture really shine through. I’m looking forward to oil-poaching again and trying out different sides and sauces with them. The possibilities are endless!
Hi Jennifer – I love scallops – these sound so great! How are Bomsters different than other scallops? I’m a novice!
Your oil poached cod & now the scallops made me drool!! I’m not familiar with Bomster scallops…are they like the Digby scallops from Nova Scotia? They appear to be the same. I would love to try this method of preparation. One question…what do you do with the oil after poaching? It seems such a waste to throw it out. As I’m sure some scallop juices leach into the oil, I don’t know how long it would keep unless it was frozen. I was thinking that it would be worth a try. Then it could be thawed & tossed with breadcrumbs to scatter over a Coquille St. Jacque or other seafood casserole??
Hi maris – Bomsters are named for the family who harvest them, and they have a unique way of dealing with them once they get out of the water that really preserves their fresh, sweet flavor. There is a good article about it here.
Camille – We did end up discarding the oil that was left here, but I love your idea of tossing it with a breadcrumb topping. I bet it would be great incorporated into a seafood stuffing, too. I’m going to have to experiment!
This brought a tear to my eye! I’m so happy for you!