One of the best things about living on Canada’s East Coast is the abundance of fresh seafood we have available. This winter, the sea scallops have been particularly good, so good in fact that a few weeks ago I bought a large supply and froze them in portion sizes. Scallops freeze well and do not lose their freshness, taste, or texture when frozen.
Most often, my favorite way to cook scallops is to simply pan-sear them in a bit of butter. I like the uninhibited natural taste of scallops. Sometimes, however, I like to experiment a little and go outside my comfort zone with the cooking. A lot of times, I take a scan of the refrigerator to see what’s there and then I go in search of a recipe to use up those ingredients. Yesterday, I discovered some asparagus and baby carrots and I noticed some champagne left over from Valentine’s Day so I went on the hunt for a recipe that would combine these ingredients and use scallops. I found a recipe that is called Champagne Scallops & Asparagus.
This recipe is found on the website “My Recipes” and is attributed to “I Can’t Believe it’s Not Butter” spread. I found the recipe simple to prepare and not lengthy (scallops don’t take very long to cook). The ingredients did not diminish the taste of the scallops which so often happens to a primary ingredient when so many other ingredients are added to the dish. This is a recipe I would make again.