Broiled Scallops with Sauteed Garlic Baby Spinach
Since immigrating to the United States in 1987, I have visited 30 of the 50 states. Outside of my current home state of California, New York ranks number one on my most visited list. Whenever I visited a state for the first time, I would always try to learn facets of the state’s history, culture and symbols, among other things. U.S. states have adopted various insignia – ranging from state bird to state flower. Some states have even adopted their own state shell! New York’s state shell is the scallop shell, an insignia that reminds me of two places I have lived in the past – the Philippines and Hawaii.
When I had scallops for the very first time, I didn’t know that it was a shell fish. But I certainly enjoyed –and still do –its meaty content. Two types of meat, as a matter of fact: its white and meaty adductor muscle and its red or white and soft roe or coral. I have, since then, tasted a wide variety of gourmet dishes with scallops as the main ingredient, especially at upscale seafood restaurants and 5-star hotel settings.
But guess what? Scallops can easily be part of one’s home cooking. Broiled scallops, for instance, can be prepared in as little as 5 minutes!
8 diver scallops or New England wild jumbo scallops (If using frozen scallops, make sure they are fully thawed)
2 tbsp grated Parmesan cheese
1 1/2 tbsp bread crumbs
1 1/2 tbsp olive oil
1 tbsp thyme flakes
Sea salt and freshly-ground black pepper to taste
Turn on broiler on oven
Place scallops on scallop shells, one per shell
In a small bowl, mix the Parmesan, bread crumbs, oil, thyme flakes, salt & pepper and divide among the scallops
Broil until scallops turn slightly brown, no more than 3 minutes
Serve immediately with your favorite greens (For this recipe, I used sauteed baby spinach and garlic)
(Makes 8 servings)