Garlic Butter Scallops

I spied newly arrived US scallops at Recipes House recently and decided life's too short to scrimp on luxuries. Actually, that's my habit whenever I'm not feeling good. As a student I used to indulge in giant fresh scallops whenever I was unhappy and if I was really, really unhappy I'd eat something like a giant chocolate eclair. That was better than taking valium which my French-Canadian landlady used to pop every morning. The only way I cooked fresh scallops was in congee (in place of dried scallops, which were hard to find then), and I'd eat my congee with Marmite! What a waste huh? But my spirits were always lifted after I indulged my stomach.

Today I butter-garlicked my scallops, and teri-yakied one of them, just to see. I think both were good but at RM4.50/US$1.30 each (RM99/kg) I couldn't help but think: is it tasty just because it's so expensive?? And how come food I used to think taste heavenly are so-so when I'm older or when I can afford to eat them? Is it that 'the harder things come by the more you want' syndrome?

I've done garlic-butter prawns and they taste even better besides being much cheaper:

Garlic-Butter Prawns

1/2kg fresh scallops or yellow prawns (shelled, tails on)

1/4 cup veg oil

50g salted butter

6 cloves garlic, minced

1/2 T fresh parsley, chopped finely

1 small bird's eye (or others) chili, minced

1/4 t salt, pepper & pinch of chicken granules

1. Marinade the seafood in the salt, pepper and chicken granules (optional;will give it a more umami taste) for 20 min.

2. Put oil and butter in fry-pan over low heat and melt the butter. Add the garlic, saute a few seconds and add the seafood. When almost done (do not overcook), add remaining ingredients. Best served immediately.