Welcome to What’s Cooking Wednesday, hosted by Tales from the Fairy Blogmother. Today is a redux edition – you may remember how much I loved the Chile Shrimp I made in winter. Soon after I had made the recipe two more times, I started thinking how good it might be with scallops instead of shrimp. And then I was at Costco and got frozen scallops for an incredibly good price.
To make Chile Scallops, just substitute defrosted scallops (be sure to let excess moisture drain out and pat them dry) for the shrimp in the Chile Shrimp recipe. Cooking time was about the same The only downside to the plan was that the scallops did make the sauce a bit watery, but it all got soaked up by the rice anyways. I also left out the brown sugar when I made the Chile Scallops, just to see how it changed the flavors, and I liked how the spiciness was less tempered.
And be sure to check out the home ofWhat’s Cooking Wednesday, over at Tales from the Fairy Blogmother. Picture by City Girl.
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