Tonight will be a simple, short post on the journey I ensued upon with scallops. When I came home from work tonight, I saw a bag of bay scallops thawing in water on our counter, meaning this is what husband decided we'd eat tonight. All is fine with me because I love scallops. Typically, I follow one of two of Ina Garten's (can you tell she's my fav?) recipes for a scallop dish. Tonight, I embarked on my own creative adventure.
I had seen before scallops paired with a lime on a kebab. So, I started with that basic idea. I quartered some lime slices, chopped an onion, and prepared my scallops. Then, I, with the help of my husband, artfully arranged the ingredients on skewers. Since there were only two of us, we used three skewers. I made sure that the scallops were sandwiched by a lime wedge and an onion each time they were added to the skewer. We grilled them for about ten minutes. In the meantime, I cooked up some basmati rice and corn. The corn recipe is from my mother-in-law, although I don't know if we use the same herbs or not. Basically, I cut the kernels off of two fresh pieces of corn and sauteed them with some fresh thyme and basil. I also created a "white wine" sauce for the scallops that consisted of, well, white wine, a splash of heavy cream, butter, and dried basil.
Once the scallop kebabs were grilled, I emptied them into a bowl, discarding the limes. I placed the scallops and onions over a bed of rice and covered them with the wine sauce. My creative adventure proved to be a delectable meal.