Madeleine Scallops

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.

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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.

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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.

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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?).

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