The Boat Galley – May/June Edition
The Boat Galley
By Carolyn Shearlock
Hi! I'm Carolyn Shearlock. My husband and I have been cruising over 11 years and 10,000 miles, first on a Tayana 37 monohull and now on a 34' Gemini catamaran. Along the way, we sold pretty much everything we owned (twice!), gained a great boat dog, had a bunch of wonderful times and some adventures . . . and learned a ton about what does and doesn't work!
Quick & Easy Linguine and Scallops Recipe
Early in our cruising, I learned that it is very easy to ruin scallops. We had helped a fisherman who was out of gas and as a thank-you gift, he gave us a dozen beautiful scallops that his son had just gathered. Although I carefully followed a recipe, I ended up with something that more resembled hockey pucks than a seafood delicacy.
Then our friends Robin and Martin invited us aboard their trawler, The Cat’s Meow, for dinner . . . scallops. Robin’s scallops – tossed with pasta – simply melted in my mouth. How did she do it?
Robin explained that basically you don’t want to “cook” a scallop, as they get tough very easily (yeah, I knew that!). Instead, she said, “You just want to introduce them to warmth.”
Even better, Robin had a virtually foolproof technique for keeping them tender.
Cook the other ingredients in the dish, then turn the heat off and add the scallops to the pan. Toss everything . . .
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