If you like scallops, there is none better than the sweet bay scallops harvested in the panhandle of Florida. The open harvest season for the public is in the summer months but scallops are available all year. Bay scallops are white with a sometimes pinkish cast while sea scallops are larger, creamy white with an orange tint in color. The entire flesh of the scallop is edible, and in Europe, most always are they eaten in their entirety like oysters. In many parts of the world, the shell muscle is the only part eaten, especially of the sea scallop and commonly used is this cut-out white cylinder of flesh that many know as scallops.
The Chinese Pod Pea is also known as Snow Pea and Sugar Pea. These are flat-pod peas that are hand picked, are available fresh or as a frozen vegetable, and used in many dishes.
These two ingredients are a perfect paring, along with a few added vegetables, and make a fine meal any time of the year. This recipe brings the two together in a subtle way, is very flavorsome yet does not overpower the delicate sweetness of scallops. Enjoy!
Sweet Bay Scallops with Vegetables
4 to 6 servings
1/2 cup dry white wine
1/2 teaspoon salt
1 1/2 pounds fresh bay scallops or frozen sea scallops
1/2 pound fresh mushrooms, sliced - optional
3/4 cup sliced green onions, 1-inch sections
1/4 cup sliced celery
1/2 cup sliced red bell pepper, 1/2-inch sections
3 tablespoons butter
6 ounces Chinese pea pods or frozen and thawed
1/4 teaspoon ground ginger
1 tablespoon soy sauce
2 teaspoon lemon juice
2 tablespoon cornstarch
1/4 teaspoon white pepper
1/8 teaspoon red pepper sauce (Tabasco)
Add butter, sauté mushrooms, onions, celery and bell pepper until tender. Stir in the pea pods.
Add remaining ingredients to the reserved liquid. Mix well and stir into the vegetables. Cook over medium heat stirring constantly until sauce is thick and smooth. Add the scallops and cook just enough to warm thoroughly. Serve over a bed of rice.