Scallops adobo is a simple scallops dish that you can cook for any occasions. the only problem on cooking this dish is the availability or fresh scallops. Scallops are expensive and not available in ordinary wet markets specially in Metro Manila and some parts of Luzon.
Scallops Adobo: A Special Dish for Any Occasion
Growing up, I would always remember my small fishing town in Visayas with seafood always present on the table. To date, I still vividly recall the images of my uncle, Tito Ramon, returning from his voyages at sea with a fresh catch, and the excitement that filled our house. Among the delicacies we longed to taste was scallops. Whenever Tito Ramon had a good haul, my mom would cook this special seafood dish that left us all wanting more. Though not as common as other seafood, scallops bring something truly unique and luxurious to the table, especially when prepared in a flavorful adobo.
The biggest challenge to cooking a dish like this is getting fresh scallops. At the time, we were very fortunate because I would get those through my uncle. Still, for most people – especially here in the city for Metro Manila – fresh scallops are not that readily available. You hardly find them in wet markets, and even supermarkets do not regularly have them; if they do, it comes with a hefty price. I must say I recall when my cousin Lea transferred to Quezon City; she managed to gather scallops that can really compete with those in the place we are from. Honestly, I think this dish reaches and touches my heart in such a special way for the past time being. It’s not something you can have every day, so the next time you do is that much more precious.
A Burst of Flavor in Every Bite
One great thing about this recipe is that its ingredients are simple. It’s not really required to have a cooking genius to toss something magnificent in the pan. When you start with sautéed garlic and onions in a hot pan, the aroma of your kitchen instantly brings back the comfort reminiscent of home. A good mom always said that when a sauté is prepared right, it is the foundation of any flavorful dish. With the tangy tomato sauce and the mixture of the red and green bell peppers, the flavors really start to layer.
But timing is everything when adding the vinegar. My auntie Marites used to tell me that the secret to any good adobo was getting that acidic quality of the vinegar balanced by the savory elements in the dish. When you toss in those scallops, you soak all that flavor up, and in about five minutes, you’re set to serve something special.
A Dish that Unites
Food has always been that dish for me that brings everyone together. When I was growing up, there were no expensive restaurants and fancy meals, but this kind of dish always made our gatherings extra special. Whenever we would cook this dish, everyone in the family would gather around the table because they were all looking forward to tasting that yummy dish. I still recall an incident when my sister, Ana, brought her friends from Manila over to see us. They were not used to such a type of preparation and were shocked by how simple and tasty it was. That day, we served scallops with steamed rice on the side, and you can well imagine that when we sat down to eat, there weren’t any leftovers when we finished the meal.
A Little History about Adobo
Adobo is one of those iconic Filipino dishes that every family has its own version. Traditionally, this dish is prepared using chicken or pork. Adobo, in fact, often forms part of the contention in promoting adobo as the unofficial national dish of the Philippines. One of the reasons adobo may be prepared with almost any protein is because of its base ingredients: vinegar, soy sauce, and garlic. The early renditions of the Filipino dish adobo, which long predates the colonizers, use vinegar and salt for preserving food. The name was later given to the dish by the Spanish colonizers, who derived it from the Spanish word adobar, which means “to marinate.”
The long history of the adobo dish makes it so endearingly loved all over the country, and that just marvelousness is how each region gives it their own twist. Living in a place that’s so full of seafood, scallops were bound to join the party, so to speak.
Cooking with the Heart and Being Patient
The most important lesson I learned from my family regarding cooking is that it’s not always the recipes, but putting your heart into what you are making. Whether you’re using simple ingredients or something as luxurious as scallops, it is the care that you give and the attention that makes the meal memorable. Cooking this dish may seem intimidating at first with its unique ingredients, but trust me; it is way easier than that.
Since it’s a new recipe for most of you, feel free to modify it to suit your taste. If you want a little zing when my mom cooked this recipe, she added more chilies and if I wanted a mite tamer, then my dad felt it was just right. Cooking is an experiment, so personalize this recipe to your liking.
Bringing a Taste of Home to the Table
Even though I live far away from the hometown, the taste remains in me. The preparation of this dish reminds me of the roots, family dinners filled with laughter, and those simple moments that made life special. There’s something comforting about being able to recreate that feeling, even in this fast-pace city miles away from the shores where the scallops were caught.
For a change of pace to your next family gathering, give this scallop recipe a try. It’s rich in flavor, really easy to prepare, and perfectly true to Filipino food culture where simplicity and love meet in every bite.
How to Cook Scallops Adobo
Ingredients
- 1 kilo scallops white part only (the muscle), discard innards
- 5 cloves garlic
- 1 pc big onion sliced
- 1/4 cup tomato sauce
- 1 pc green bell pepper
- 1 pc red bell pepper
- 3 pcs long green chili finger chilies, sliced and deseeded
- 1/4 cup vinegar
- salt and pepper to taste
Instructions
How to cook Scallops Adobo:
- In a very high heat, saute the garlic, onion, tomato sauce, red and green bell peppers and finger chilies for 2 to 3 minutes.
- Add the scallops and vinegar. Season with salt and pepper then cook for 5 minutes. Serve immediately.
Notes
Cooking Tips:
Fresh Scallops Always Provide the Best Results.
Fresh scallops make the dish rich and give it a tender, sweet, and delicate flavor that frozen scallops usually miss. When buying scallops, look for those ones that are firm and have a slightly translucent sheen. In case you cannot find fresh scallops, be sure to thaw frozen ones properly so that they do not lose their texture.Cook Scallops Fast on High Heat
Scallops must be cooked at a high heat for only a few minutes so that they do not overcook. Overcooking turns them rubbery, and you want a light scorch so that all the juices are locked inside. When they are opaque and lightly golden, it is time to remove them from the heat source and serve.Balance the Acidity of the Vinegar
Also, to some, the measure of vinegar may be the already deciding factor on the adobo; adjust it according to your taste buds. For a milder flavor, you may reduce the amount of vinegar slightly and add a pinch of sugar to balance it out. Cooking the vinegar well before adding the scallop ensures that it blended smoothly with the other ingredients, avoiding overpowering that dish.
