I can't say enough good things about this recipe for scallops. It is just plain delicious. Hands down, the best cooked scallops I have ever eaten.
However, I can't honestly say they are the best scallops that I have EVER eaten, because the very best were actually raw.
When I was a Masters student, I had a project that saw me snorkeling with divers in the sheltered waters around central Newfoundland and Labrador.
I was mapping seaweed and the divers were conducting acoustic studies. On occasion, the divers would collect scallops for a snack. We would eat them straight away; raw and delicious. The very best.
But if you are more inclined to want to try a recipe that involves heat, I have included the recipe for the ones I made and photographed this past week. The hardest part of the entire recipe is getting your hands on some high quality, local, NL scallops. Good luck with that.
My scallops happened to come in a Christmas package from the in-laws in King's Point. I am a very lucky girl. I suspect the scallops came from an area close to the place where my bottled rabbits once ran free. You have to love Newfoundland and Labrador; lots of opportunities for hunter-gatherers. And I am blessed enough to have some of the very best as friends and relatives!
Both photos shot with studio lighting and my Canon 100mm f/2.8 Macro IS USM.
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