September 27, 2005 - Joanne

Singing Pink Scallops

1 Tbsp Butter
1 Tbsp Olive Oil
1 Tbsp Chopped Shallot
1 bunch Lemon Thyme leaves only (about 1 tbsp)
1c Dry White Wine
25 Scallops in Shell

Add butter and oil to a deep pan set over med heat. When butter foams add shallots and swirl. Add thyme and then wine. Cook for 1 minutes add Scallops – don’t over lap. Cook until done to your taste 1-2 minutes more.

Serve with broth from the pan.

Jack note: We've had these guys twice in the last week. Both came from B.C. Although the shells are really beautiful, the meat of the scallop is on the small-medium side, and the taste is very good, but not fantastic.

And yes, Singing Pink Scallops is what this type of scallops are called. I believe they are native to the Pacific Northwest.

The Singing Pink Scallop with a Monogram!

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