Seafood of all kinds has become a larger part of my diet since my 2012 angioplasty, but sometimes I get tired of making fish like salmon, tuna, swordfish, trout, walleye and others I’ve written about here.
Scallops are great for when I want just a taste of the sea without drowning in it. True, they are very expensive, at least in my Midwest world. So they’re definitely not something to pig out on. But they are nice add-on to a pasta dish, which is how my wife and I had them recently.
If you’ve watched Hell’s Kitchen, you’ve seen wanna-be chef after wanna-be chef crumble at the challenge of searing scallops. My wife said she was up to the challenge, even after I told her we would not be using melted butter, as a recipe we found called for, but only olive oil in the frying pan.
At first, it didn’t look like the scallops were browning at all, but slowly they came around, taking a little longer than the minute per side or so in the recipe we found, and were delicious with a plate of multigrain angel hair pasta and my homemade low-salt Italian tomato sauce.
I would definitely add scallops to your low salt, low sugar, low fat menu options.