This is one of those recipes where the wording and translation is a bummer. In our family, we loved scallops, and our favored way of cooking them was simply sautéed with garlic. We called it Escalopes con Ajo. It makes sense, “scallops,” escalopes. Then I discovered that escalopes could be a Spanglish translation. Spanglish was, and is, the argot that Puerto Ricans invented when they came to the mainland back in the 1950s.  To navigate the strange waters in New York, they added Spanish idioms to everyday words. Thus a mop became el mapo, the back yard became la yarda, the grocery bag became el chopping bag, and (I love this one), later on to “rap” (as in rap music or rap dialogue) became to rapiar. It seems the same thing happened to “scallops.” In traditional Spanish, scallops are translated as vieiras. To us Nuyoricans, that word would have seem strange. In confuse the situation even more, there is a popular  scallop stew called callos de hacha. I have no idea  how that came about.

Whatever. The recipe stands on its own for its taste and simplicity in preparation. Now, we get to the scallops thing.  The most common types of scallops are sea scallops and bay scallops. Sea scallops are the ones you most often see on restaurant menus. They are traditionally cooked seared or thinly sliced. Bay scallops are smaller and sweeter. In the recipe given, both types can be used, though bay scallops are preferred. If you can find bay scallops from New England or the Carolinas, then you have it made. Still, given this recipe, whatever type you use, you’ll love the results. As long as you don’t overcook the scallops (they’re done when their usual ivory color turns opaque),  and the garlic will infuse a terrific flavor enhancement

As an accompaniment to this recipe, I’ve included potatoes with rosemary. You can use regular potatoes or red potatoes, your choice. It marries well with the scallop dish. You can cook both dishes at the same time. The game plan is thus: cut the potatoes (don’t peel), place in water and cook. Chop garlic and parsley. Finish off potatoes and quickly cook scallops.  Serve and enjoy.

ESCALOPES CON AJO
(Scallops with garlic)

Ingredients

3 tablespoons olive oil
3 cloves garlic, finely minced
1 pound scallops
2 tablespoons bread crumbs
2 tablespoons chopped parsley
Salt and ground black pepper to taste

Instructions

1. Heat olive oil in a large nonstick skillet. Add garlic and sauté for 30 seconds.
2. Add scallops and stir-fry until they became opaque. Depending on size, this will take 5-7 minutes.
3. Add bread crumbs and cook 30 seconds, stirring constantly.
4. Add parsley and cook 20 seconds. Remove from heat and serve immediately.

POTATOES WITH ROSEMARY

Ingredients

1 1/2 pounds potatoes, cut into chunks
2 tablespoons olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried
Salt and ground black pepper to taste

Instructions

1. Place potatoes in a pot of water to cover. Bring to a boil and cook until tender, about 10-15 minutes, depending on size of chunks.
2. Remove from heat, drain. Add olive oil, rosemary, salt and pepper, and toss gently.
Yield: 4 servings.