It was a Saturday night, and I had a couple of people joining me for dinner. I looked at the time and realized I was cutting it real close to the time they were to arrive. (Sounds like the start of a story right? 😉)
I wanted to be adventurous and make a scallop dish that wasn’t going to take too long and not be very difficult. Scallops, when bought fresh from the supermarket or deli, do not take very long to cook. If you are baking them, about 10 minutes. If pan-seared, then maybe about 2-3 per side.
Shrimp… I would have never thought in a million years I would enjoy it. The texture of shrimp doesn’t settle well with me. I realized how wrong I was after having this dish!! Maybe I had a bad batch, who knows!
Tom Rim, Vietnamese Caramelized Shrimp, looked so appetizing, I had to try it for myself. I did my digging and found a few recipes online. Read each one and went at it!
I was walking through the grocery store and wanted to make some type of seafood. I was thinking either Halibut or Salmon, but then I saw scallops!
Scallops are very delectable and low in both calories and fat. Most people avoid shellfish because they are generally high in cholesterol. They are a good source of potassium (cardiovascular health), magnesium (blood pressure), and phosphorus (important for strong teeth and bones).
One of my friends had come over one night and we decided to have a movie night. We both looked at each other and the first thing that came out of both our mouths were…TACOS! I wanted to make fish tacos a few days before, but never had the chance. What a coincidence that she wanted tacos the same night I did! 😉