If you are on the healthy diet this is not one healthy lunch. One its soaking in butter. Two the garlic is deep fried and drenched in oil. Three you cant help it but finish the whole bunch with heaping amount of piping hot white rice (yes the bad kind of rice). So forget it this is not healthy seafood.
Filipinos are lucky especially the ones living in island provinces, fresh seafood is everywhere. This one was fresh from our town Sunday wet market. At 160Pesos per kilo its a steal compared to the ones in manila.
Let me teach you how to prepare this the RIGHT way, if done hastily scallops can cause you a nasty stomach ache.
Remove the upper shell, clean the scallops thoroughly, remove sand and other foreign objects (things that shouldn't be there, like small fishes,crabs). Set aside. In a kilo of scallop you will need 1 garlic head chopped finely, 1/2 cup of butter (unsalted) softened, 1/2 cup oil and 1/4 cup annatto seeds/atchuete.
Heat oil in medium fire then add the atchuete when the oil turns bright orange strain off the atchuete leaving behind the orange oil... now add the garlic into the oil... fry until golden brown. Put off the fire let it cool. Then add it to softened butter, mix together thoroughly. (orange oil with garlic + butter)
Grilling part. Put the scallops in the grill face up. Let it "sweat" its will cook on its own juices, scallop stores salt water, most shellfishes do. When all the water from the scallop has evaporated add a dollop of your butter mixture, the more the better, just ask the French people. Wait for the sizzle of the butter. Remove from grill. Its done. Enjoy your not so healthy seafood dish.
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