Scallops & Roe

I love cooking seafood. I’m not sure why, maybe it’s because there’s no preparation work needed for it to be tasty. No cutting meat, no marinating, no remembering to take stuff out of the freezer. I have a fish market store close enough to my house I can just pick stuff up the same day I want to cook it.

A few months ago a friend of ours brought us some lobsters from Halifax, Nova Scotia. They were frozen and we kept them frozen until just recently. Because they were frozen, I had a feeling they would have a fishy taste, so I decided to make a garlicky sauce to go with them. It was so delicious that we ate the 2 lobsters with about 1/4 cup butter each. It was so filling it was the only thing we ate.

I have since made that butter sauce for scallops (see Fish & Seafood recipes). I have scallops maybe once every couple months and they are by far my favorite seafood. Today when I went to get some at the fish market, I noticed they had a few bottles of fish roe. I have had some before with sushi but haven’t had any since I started SCDiet. So I decided to buy some and top off my scallops with them. It was delicious! If anyone is looking for a way to enjoy fish roe, this is a good one. It’s making me want to experiment more too.. I’m thinking scallops dipped in a bit of rice vinegar, wrapped in nori and topped with roe. Maybe I’ll try that next time.

Note: Make sure to read the ingredient labels of fish roe, most of them have SCD illegals. Try to find one without gums and colorings.