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Scallops are not my favorite sea food and cream sauces are something I usually pass on. It looks very good but I doubt I will try this. Fishmongers use various practices to keep bay and larger scallops "plump" (Adding water) the only Scallops worth eating are "Diver" Scallops. Caught and sold within one or two days and expensive as can be, especially with the quantities I can eat.
However, I used to indulge occasionally and this is one of the Scallop Recipes I made:
Grilled Scallop Spiedini with Pancetta
Opened Cappesante, or Scallops
Cappesante, or Mediterranean Scallops, opened at the market.Never, ever, saw a Scallop in its shell in my markets
Fishmongers commonly open scallops, and if you buy frozen scallops you will usually just get the scallop, without the shell. What to do with shell-less scallops? You could spit them with pancetta the way they do in Vittorio Veneto: To serve 4:
For the Spiedini (Skewers):
12 shelled scallops
12 slices flat pancetta
A sprig fresh thyme
A red bell pepper
A small onion
Salt and pepper
Wrap the scallops in the strips of pancetta and spit them, three to a spit. Cook them over a brisk flame, in a skillet in a little olive oil, for 5 minutes, turning them to brown all sides.
To make the side dish, boil the potatoes, peel them, dice them, and sauté them in a skillet with a little olive oil and the thyme, turning them to brown all sides of the cubes. Peel the shallots and sauté them in a separate pan with butter; when they have browned and softened add a little sugar and some vinegar to glaze them, and cook them until tender, adding broth or water as necessary and checking seasoning.
To make the sauce, finely slice the onion and sauté it in olive oil until translucent. Peel the potato, and dice it and the pepper. Add them to the onion, cook a few minutes longer, add some broth or water, and cook until the potatoes are tender. Blend and check seasoning. Arrange the scallops on serving dishes with the vegetables, sauce them, and serve.