My friend Maureen turned me on to this new kitchen tool… a shrimp / scallop pan. This pan goes in the oven, and had little divots for the shrimp or scallop to hold the garlic butter or other flavor agents. It’s true I own a lot of kitchen gear and tools. (I just can’t help myself.) These days however I have to think twice before buying more gear.
I just got through making a batch of Madeleine’s (you know the little shell shaped cake-like cookies), with my special Madeleine pan. When Maureen showed me this pan online, I thought maybe I could get another use out of my single-use Madeleine pan. So I thought I’d try her baked scallops…. and while I was at, why not play in the kitchen.
So I made a variety of different versions – 2 each, one for myself and my husband.
We had fun with combinations like:
- jalapeno butter
- chile sauce + mayo
- garlic, parsley, lemon butter
- tomato, yogurt, salsa verde
- chili oil, cilantro
- BBQ spice
- yogurt, chili
The fun part was I could have done all kinds of other combinations I thought of afterward. They were fun to make… and to eat.
So… what did I think of the pan idea? Truth is, it was kinda cool and very fun.
The part I didn’t like was I lost all those great juices when I transferred them to my serving spoons, as I didn’t want to serve in the pan. If I tried to pour the juices out, I lost all the scallops.
So instead, I wound up with no juice / dry scallops. My favorite combinations were those where the juice ‘stuck’, like the yogurt based ones. I’d definitely try it again, as I thought it was fun… but next time I’ll just bake them in my spoons. (I wonder if they are oven proof?).