Almost 20 years ago, I had fresh scallops in Peru. They were served on the half shell with the roe still intact. At the time, I didn’t appreciate just how good they were.
For my 40th birthday, my wife ordered me fresh scallops from a local seafood market (in Texas, you can only get scallops in the shell by special order). The picture to the left shows how they arrived (minus the wine), of course.
Now, I recall the scallops in Peru as being baked, with only parmesan cheese. But that just seemed a little naked.
So, we added a little wine and some italian parsley, then baked. We were cooking for 12, so our cooking times were a bit off (probably cooked them about 1 minute to long). Nonetheless, WOW. Super fresh, a hint of sea, and all around delicious!
Scallops, still in the shell
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