Australian Scallop

Oh boy... I'm drooling as i type this entry...the fantastically succulent and aromatic scallops i cooked a few days ago still lingers in my memory.

My precious wife summoned me to the kitchen, showed me these scallops and said bluntly, "I bought these Australian scallop, it's only RM13 each (my gosh...my wife is rich). And I don't know how to cook. You cook lah, for our dinner."

They're a bit larger then my palm. First time seeing scallop in such 'giant' size. Luckily, being a skillful cook (chewaaah), i knew exactly what i should do. I cracked open the shell with a knife, push open the shell wide enough to allow clear vision of the adductor muscle (that's what we normally called scallop), cut it off from the shell before opening up the shell fully.

The scallop is entirely edible, but two major parts are preferred: the adductor muscle (round, white and meaty) and the roe (the orangish eggs).

Fuyooo.... i was excited.

Before we cook them, the internal organs got to be removed. Marinate them with a bit of white wine and minced young ginger.

To cook them, I heated up the pan, and sauteed the scallops with butter for three to four minutes. It cannot be overcooked or it will be tough and chewy. Seconds after the scallops turned from translucent to whitish, it's cooked.

To serve, put them back to the shells which we'd thoroughly washed and boiled. Garnish them with greens from my garden. And Tadaaaaaa............. butter sauteed scallops.

Oooooo...... salivating..... But i don't think i can afford to have these often. But don't know lah, my 'rich' wife may buy some more.