Seafood for Dinner
The Foodie Boyfriend* wasn't over on Saturday,
so it seemed a perfect time to have
shrimp and scallops for dinner.
the Foodie Boyfriend is allergic to shrimp.
Seared bacon-wrapped scallops and
shrimp, some bacon-wrapped and some plain,
are drizzled with an Orange Whiskey Barbecue Sauce.
White rice, cooked and then mixed with a bit of
Half-and-Half and sugar,
is served with the seafood.
A fresh salad of Romaine lettuce,
sugar snap peas,
and shaved Parmigiano-Reggiano cheese
accompany the meal.
before wrapping the scallops and a few of the shrimp
with fully-cooked bacon,
securing with toothpicks.
She mixed the ingredients to taste -
a little of this,
a little of that -
until the sauce had the desired consistency
cooking, I got to work on the seafood.
As the scallops take longer to cook,
I started on them first.
A bit of olive oil in a hot pan,
some sea salt and freshly ground black pepper
were the only seasonings.
developing their natural sugars.
This is called caramelization.
When they were just barely done
(and preferably just shy of that point),
I took them out of the pan and placed them
in a warm oven
before turning my attention to the shrimp.
The shrimp needed only a couple of minutes on the first side
and perhaps just a minute more on the second side.
Do not overcook seafood.
It will become dry and rubbery.
Definitely not good eats.
Remember, it is better for these to be just a bit underdone.
The sauce was light and flavorful.
although I really didn't think that the bacon
added all that much to the experience.
All in all, this was a very satisfying meal.
And that was good eats.