A scallop is an edible bivalve mollusk with a ribbed fan-shaped shell. Ok, well what is a mollusk? A mollusk is an invertebrate or an animal lacking a backbone. Think snails, mussels, and octopuses. Scallops have a soft, unsegmented body and live in aquatic or damp habitats, and most kinds have an external calcareous shell. They swim by rapidly opening and closing their shell valves. Pretty interesting, but do they taste good...yes!
Our favorite way to serve scallops is by making simple scallop kabobs topped with a tangy dressing. If your kids prefer a specific sauce for fish you can provide that for dipping as well.
12 scallops or about 3/4 pound (scallops vary in size- try to pick ones of similar size for even cooking)
1/2 cup white wine (don't worry the alcohol cooks out)
2 tablespoons lemon
1 teaspoon apple cider or white wine vinegar
1/2 cup olive oil
1 medium garlic clove, minced
1 pinch (or two) sugar
salt and pepper
Soak bamboo skewers in water for about 30 minutes.
While they are soaking, make vinaigrette. In a small saucepan over medium-high heat, simmer the wine until it has reduced to about ¼ cup – about 5 minutes. Transfer to a bowl and add the vinegar, garlic, and lemon juice. Slowly whisk in the olive oil, and then season the vinaigrette with sugar, salt and pepper to taste.
Next, brush scallops with olive oil. Then sprinkle salt and pepper over scallops and lace them onto the skewer. Cook on a medium heated grill or grill-pan until just opaque inside and lightly browned on the outside – about 3 minutes per side. Transfer to a platter and pour vinaigrette over and serve. Enjoy!