I’m not a really huge fan of seafood. There, I said it.
I’m getting better about it – I’ve grown to love mussels, clams and oysters beyond the salmon-and-shrimp staples. And I do truly love sushi. But lobster and scallops have never really appealed to me. I can’t remember the last time I tried a lobster. Oh, yes I can – I made a face and could barely swallow. So scallops have been kind of a ‘meh’ item for me since childhood.
I liked the idea of a caramel-orange sauce, though. That sounded delicious. I was slightly concerned about my wretched caramel-making skills, but I followed the recipe to the letter (Okay, maybe not to ‘the letter’: I forgot the recipe called for ‘sea scallops’ and opted for the much smaller ‘bay scallops’, and I had no dry white wine on hand, so I used a Gewurztraminer instead. Ooops!) and the sauce came out wonderfully!
I can truthfully say that the last time I had food poisoning was a bad Chicken McNugget experience when I was about 8 years old, so either I have major bacteria-killers in my stomach or it wasn’t food poisoning. I don’t *think* it was food poisoning since I was fine, but…Jon was…feeling really terrible for about 36 hours after that dinner. It’s possible he just found the scallops too rich – my sister suffers from an allergy to lobster & scallops in the same fashion – although he’s had scallops before and not had a problem.
Le sigh. I probably won’t be inviting any more scallops for dinner at my house.