I just love fresh seafood. So, when Ed’s parents brought home some shellfish from Maine, I was happy to disrupt the meal plan for the week. A live, 2-lb lobster for Ed (I’m allergic) and fresh sea scallops. I froze most of the scallops, but cooked enough for tonight and lunches tomorrow. Scallops are my absolute favorite seafood, especially when they’re so fresh! I couldn’t wait to share these recipes!
Mom Marie’s Steamed Maine Lobster
Put about 2-3 inches of water in the bottom of a large pot. Cover and bring to a boil. Carefully remove the bands from the lobster’s claws, and drop head first into the boiling water and cover. When water begins to boil again, set timer for 20 minutes. Serve hot.
I reserved the cooking water and shells to make lobster stock, too.
Garlic and Bacon Crusted Sea Scallops
- 2 strips thick bacon, chopped in large pieces
- 3 garlic cloves, minced
- 1/2 stick butter, softened
- 1 cup panko breadcrumbs (other breadcrumbs would be fine, too)
- dash of salt and pepper
- 1 Tbsp olive oil
- 1 1/2 lbs sea scallops, cleaned
- lemon slices, to serve
Brown bacon in a frying pan, adding the garlic into the pan for the last minute or two of cooking. Drain on a paper towel and allow to cool slightly. Preheat oven to 400°F. Coat the bottom of a pie tin or baking dish with the olive oil. Remove the tough part from the edge of the scallops and arrange them in the pan. Combine the butter, bacon, garlic, breadcrumbs, salt and pepper by mashing together with a fork. Top the sea scallops with the butter mixture, and bake for 10-12 minutes until scallops are just cooked through.