Quotes & Sayings About Scallops

Shrimp and scallops are also healthy forms of seafood low in toxins and high in good quality protein and minerals. — Rick Warren

Sustainable scallops with a mirepoix of carrots, celeriac, shallots, and bell peppers and a sesame oil dressing. The recommended accompanying beverage is pinot gris. — Graeme Simsion

They talked about fishing, food, winds and stonework; about growing tomatoes, keeping poultry and roasting lamb, catching crayfish and scallops; telling tales, jokes; the meaning of their stories nothing, the drift of them everything; the brittle and beautiful dream itself. — Richard Flanagan

In the golden tent of early morning when the sky has turned its back when the sky has turned its back and isn't listening when the scallops stand upright on their hinges ... — Andre Alexis

November is chill, frosted mornings with a silver sun rising behind the trees, red cardinals at the feeders, and squirrels running scallops along the tops of the gray stone walls. — Jean Hersey

In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have a heartier appetite. On a dozen Gardiner's Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island Duck, he might have written a masterpiece. — A.J. Liebling

I've never eaten scallops, but he tells me they're his favorite. They have the texture of a tongue, and I briefly consider that he's sending me a message. — Tarryn Fisher

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster. — Alain Ducasse

Now I have to think about whether I shoved the condoms in the fridge with the scallops. — Tawna Fenske

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste. — Christina Baker Kline

Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet. — Adrian Peterson

Let a woman learn only a handful of basic finishes for her meat, and she will become a cook instead of a housewife. Butter and cream, for example. What chicken is there - what veal, what pork - indeed, what shrimp, scallops, oysters, or clams, that will not come to a glorious end if, five minutes before they leave the stove, they are graced with a lump of butter and as many tablespoons of cream as can be spared? — Robert Farrar Capon

Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class. — Jeff Smith

I picked up scallop shells in diverse colors and sizes - warm reds and yellows; cool, stippled grays - and reflected on the diversity of God's creation, and what might be the use and meaning of his making so many varieties of a single thing. If he created scallops simply for our nourishment, why paint each shell with delicate and particular colors? And why, indeed, trouble making so many different things to nourish us, when in the Bible we read that a simple manna fed the Hebrews day following day? It came to me then that God must desire us to use each of our senses, to take delight in the varied tastes and sights and textures of his world. — Geraldine Brooks