Scallops and Lobster For Wende

When we went on our seafood shop-a-thon a while back, I had wanted to buy lobster tails, but passed at $32/lb, but when I saw them at Kroger’s for $6.99/lb, I decided I had to give them a try – about 5oz each. They may be large crawfish or farm raised in who-knows-where, but for a $25/lb difference I figured they wouldn’t kill me – I also bought some sea scallops.

Since Bev was on vacation and not a big fan of lobster, I invited daughter, Wende, down to share these with me. My original menu idea was lobster tails, scallops, potatoes , and asparagus with everything grilled, but it didn’t work out. First, I wanted to pan fry the scallops but that would still work, then I found a broiled lobster tail recipe I wanted to try from Claudia over at What’s Cooking Italian Style, then the cool weather slowed down the asparagus, so there wasn’t enough.

So, for the lobsters, I put them in boiling water for 2 ½ minutes, split and pulled the meat out, brushed with butter and sprinkled with paprika, and broiled to an internal temp of 145*. The well dried scallops got S&P and a sauté in olive oil – in a properly heated pan of course. I removed them, deglazed the pan with a little white wine and added a couple of tablespoons of butter and a clove of minced garlic for a simple pan sauce – spooned a couple of tablespoons over the plated scallops. Then it was just a baked potato to round out the meal – the green part of the meal was the parsley in the Garlic Butter Wine Sauce for the lobster, but it didn’t show up in the photo.

The last item I bought during our trip to Tellico Grains Bakery was a pecan roll. Since, one of my favorite childhood memories was a grilled pecan roll following the movies in my Northern WV hometown, I knew I had to try one. Since it was pretty large, I knew it would serve two people, so I sliced it horizontally into three slices. I spread a little butter on the slices and grilled in a skillet then cut it in half and served. Wish I had a scoop of vanilla ice cream to top it with.

I'd have to say this was a pretty darn good meal and now I feel more comfortable trying the lobsters on the grill, and this was the most successful I'd been with scallops.  As for the pecan roll, it would have been perfect had they put nuts in the middle as well as on top - I'll have to talk to the family baker about making some who finally returned from her 10 day vacation yesterday.

Have a great day and thanks for stopping by.

One year ago: Pastrami Sandwich and How-to

Larry