When I lived in the US I never saw scallops with their coral or roe.
After we moved to this side of the pond I've never seen scallops without.
I suppose it's what one becomes accustomed to, but I must admit, I don't like the coral.
Which has it's advantages in a country where it's prized. The fishmongers are always happy to find some poor sucker (me) to take the naked scallops of their hands....
And I can buy bags of frozen scallops without coral for much less than the scallops with coral.
I used commercial pesto - not home-made. My herb garden only exists in my mind at this time of year, but I can pretend.
These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd.
12oz (350gr) scallops 350gr, 12.4oz
2 - 3 strips bacon 16gr, .56oz. cooked, drained
1 tbs olive oil 13.5gr, .48oz
3 tbs sherry 45gr, 1.6oz
3 tbs pesto 42.75gr, 1.5oz
Rinse scallops and pat dry. Cut bacon into matchsticks. Heat oil in large nonstick skillet over medium high heat. Add bacon and fry until crisp. Remove bacon. Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay). Reduce heat to low and add sherry, stirring to get up any browned bits. Remove from heat and stir in pesto. Add bacon, stir to combine and serve.
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Entire Recipe / per serving
Calories:
753 / 376.5
Total Carbohydrates: 13 / 6.5
Dietary Fiber: 1 / .5
Total Fat: 38 / 19
Saturated
Fat: 6 / 3
Cholesterol: 136 / 68
Protein: 67 / 33.5
Calcium: 134 / 67
Sodium:
1492 / 746
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
