Tuesday, February 26, 2013

Scallops with double carrots


I've liked scallops for as long as I can remember. When I was little, my dad would make the smaller bay scallops, cooked in a scampi style with butter and garlic and served over rice. I developed quite a taste for them at a young age, which is funny, looking back--how many kids who don't live in France shovel in mouthfuls of scallops soaked in butter and wine?

I thought the little ones were special enough, but when I got older and was introduced to the majestic sea scallop, the bay scallop's bigger and more elegant cousin, I wondered why I'd been deprived for so long.

These days, I don't cook scallops too often, and not just because they are expensive. They're rich, and, I suspect, not too good for you. But here's the funny thing: we've got a little scallop luck at our local market. Two times in a row now, the husband has gone to pick up a few scallops. The first time, we were doing surf 'n' turf and so only needed four scallops to go alongside our steak. The butcher gave him six--then charged the wrong price by half.

The second time, the scallops were the main event. The husband asked for 8. Once again, the butcher--a different one this time around--gave him more--10!--at half the price.

(Although a scallop lover, I do not need to eat five. And so, as you might guess, Sophie, the farm dog from Idaho, got her first taste of scallops that evening. Her eyes transformed into spinning scallops and have not stopped since.)

While for the moment we are scalloped out, I wanted to share this unusual recipe, courtesy of Dorie Greenspan, so that you too might indulge your scallop love. It's from her French book and is called Monkfish with Double Carrots.

"Hey, dummy, monkfish isn't another name for scallops," you're saying. Totally.  I actually know that. But, monkfish isn't available in my market--or maybe even in California. I have no idea. I just know I never see it. Dorie suggested a few other options, including scallops.

This is a lovely recipe, super simple but deceptively refined.  The rosemary adds an herby dimension to keep the carrots from being too sweet but the real star (besides the scallops) is the bacon. As you know, bacon and scallops are the savory equivalent of chocolate and peanut butter. I couldn't find plain carrot juice so I used carrot-orange and I think Dorie would agree no harm was done.

12 comments:

  1. These look AMAZING. Why don't I ever see scallops anymore? I especially love the little bay scallops, and miss them so much. I might try to adapt this for another more readily available fish. Maybe mahi mahi?

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  2. Sue: I'm sure mahi mahi would be great and now I've fixed the recipe link to the correct page (oops!)

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  3. I used to LOVE scallops as a child but I think I ate them once too often and now can't face them. But, I do think the idea of subbing in maui or maybe even ono would be good. It's hard to find ono outside of Hawaii, but on your next trip...

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  4. i've never eaten a scallop. i've foolishly convinced myself that no seafood tastes good to me, so there are a lot of things like that i haven't tried. who knows, maybe my eyes would also turn into spinning scallops! :)

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  5. Zoom: I love ono and it would be delicious with this sauce!

    grace: You must remedy this situation! I highly recommend you try scallops (and other seafood) before ruling them out completely. You are missing out!

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  6. I adore scallops, and I love Dorie's book! I'll have to whip it out and find this recipe. We used to have a fishmonger across the street who sold relatively cheap scallops. Once I bought three kilos, which ended up being 20 once the shells were gone. I learned that 10 is WAY over the limit of what even the most devoted scallop lover can eat at one sitting!

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  7. Yay, I love scallops! Are you sure those scallops weren't multiplying on their way from the store? I mean, it is Lent. ;-) ... I like the versatility of this recipe, looks good for any kind of fish.

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  8. camille: I hope you try it and like it!

    Ben: Ha! And yes, it really would be good with almost any fish (or shrimp).

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  9. I like scallops too...looks like all your readers do. I make the most boring recipe, with lemon. Love Dorie's recipe and of course, the bacon makes the dish. :)
    Haven't seen monkfish lately either. Wonder what's up with that?

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  10. Barbara: I wonder. Over-fished probably...

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  11. I grew up in South Florida where fresh seafood was abundant. I never liked seafood ( hanging my head)...Several years ago, I ate fresh sea scallops wrapped in bacon. I loved it. To this day, scallops are the only seafood I enjoy (sigh).

    Velva

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  12. Velva: I'm glad you've come around to scallops! They are a strange and lovely thing to eat.

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