Scallops

Scallops are considered the safest shellfish to eat raw. Most of the danger in eating raw shellfish stems from the fact that shellfish filter large amounts of sea water to obtain nutrients. Toxins, bacteria, and viruses tend to accumulate in this filtration apparatus. The filtration apparatus in scallops is, however, discarded; only the scallop's abductor muscle, where few toxins accumulate, is eaten.

Personally I prefer mine cooked in white wine.


Scallops in White Wine

Ingredients
1 Tbs olive oil
1/2 cup shallots, minced
1 lb bay scallops
3/4 cup white wine
1 Tbs lemon juice, freshly squeezed
1/4 tsp Tabasco sauce
1/4 tsp salt
1/8 tsp black pepper, freshly ground

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes until lightly browned. Add scallops; sauté 30 seconds.

Add white wine; cover and cook 2–3 minutes until scallops turn opaque. Remove scallops from pan with a slotted spoon, reserving wine mixture in pan.

Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for 2 minutes, until sauce is reduced by about one half.

Return scallops to sauce and cook just until heated through.