Dry Scallops

I went to a program a week or so ago put on by the New York Women's Culinary Alliance. It was held in a fish store in Soho called Fresh Catch, where we compared steamed thawed frozen shrimp (which is usually the only kind of shrimp available -- even if it's not frozen when you buy it) and steamed fresh, never-been-frozen shrimp. Big difference between the two. The fresh shrimp was much sweeter, and the texture was very firm. The frozen shrimp was mushy.

We also tasted "wet" scallops and "dry" scallops. Wet scallops have been treated with something to make them stay fresh longer, and also to bulk them up with water so they're more profitable. Again, a huge difference. The wet scallops had a chemical taste – just why I've never liked scallops. But the dry scallops were incredible: sweet, milky, perfect.

So Monday Ira goes to Citarella to get dry scallops. Problem is, he comes back with a pound of bay scallops (the small ones), when I really wanted sea scallops. Oh well. He did a good job cooking them:

Pasta with Bay Scallops

Lightly flour 1 pound dry scallops, then cook quickly in olive oil in a very hot pan. Remove the scallops, then sauté some chopped shallots and garlic in the pan. Put the scallops back in, add cooked thin spaghetti, and toss. Add a bit of chopped parsley, if you have it.