Or about 4½ pounds, purchased from a dragger docked at the Breakwater pier, where the crew of three was busy shucking the morsels from their shells. After dining on these two days straight last Christmas, we agreed we have a new holiday tradition. Unlike ones you would purchase at a market, these have no water added, and that means you can get a lovely sear when sauteing them in a bit of olive oil and butter. Do I need to add they taste heavenly?
2 thoughts on “A half gallon of fresh scallops”
I am so envious that I doubt I could find the words to adequately explain just how envious I am – it almost borders on jealousy.
Spoken like a true connoisseur.