A surprising marriage of seafood and pizza dough
When friends invited me over for a scallop pizza, I though it was a weird autocorrect. Scallop pizza? Although my favorite food on earth may be a big, juicy scallop, I never pictured them on pizza.
At our way small gathering, the grilled scallop pizza may be the best pizza I have ever tasted. Everything I like is on it and some of the ingredients, including the focal point scallops, have history as aphrodisiacs.
When I posted this photo on social media the next day, everyone went gaga over how decadent it looked–and it tasted exactly the same way…a combination of flavors that are memorable and work well when melded together as a simple, yet extraordinary pizza.
Some interesting history and nutrition of scallops
Scallops and their shells have history as a symbol of good luck and the bivalve shell as a symbol of femininity. They were sold to visitors for good healthy when visiting the tomb of St. Jacob in Santiago de Compostela, a popular place even today.
Scallops are scientifically proven to increase sexual function in men and keep sexual levels increased over time. (Read more on the scientific study that helps support this centuries old claim.) In Asian countries, scallops are believed to increase male potency. They are also good sources of nutrients including Omega-3 and Omega-6 polyunsaturated fatty acids.
The Scallop Pizza recipe also includes tasty pine nuts which are full of zinc. (Zinc is believed to aid in testosterone production and stimulates libido.) Since the medieval times, people have been grinding pine nuts into love potions but they are equally effective tossed on a salad or pizza.
Scallop Pizza and wine pairing
We drank Shannon Ridge Sauvignon Blanc which complemented the fresh saltiness of the scallops. The Shannon Ridge High Elevation Chardonnay or a crisp Italian wine would work well, too.
Savor this pizza and keep the recipe around to impress and amaze friends….even explain how sexy this pizza is and how it may help to make the night a bit more interesting. Or keep it in your back pocket for a last-minute romantic dinner for two.
- Olive oil
- 6 large scallops
- Your favorite prepared pizza crust Boboli thin crust will work
- 1/3 cup your favorite pesto sauce
- 1/3 cup sun dried tomatoes in oil sliced into bite-sized pieces
- 1/4 cup pitted Kalamata olives
- 1 oz pine nuts
- 1/2 cup Parmesan cheese shredded
- Preheat the oven to 450 degrees.
- Toast the pine nuts by placing them in a dry skillet. Toast, stirring frequently over medium-low heat, until they begin to turn golden. Remove from heat and set aside.
- To prepare the scallops, remove the small side muscle, rinse with cold water and pat dry.
- Coat the sauté pan with olive oil and heat on high. Lightly salt the scallops on both sides and place in the hot pan, cooking for 45 seconds to 1 minute per side. (Scallops should be undercooked.) Do not crowd the pan. The scallops should not be touching.
- Remove from heat. Let the scallops rest for a few minutes before cutting each in half.
- If you're using a pizza stone, put it in the preheated oven for 8-10 minutes to warm.
- Brush your crust with olive oil. Top with pesto, sun dried tomatoes and scallops.
- Cook the pizza in the oven five minute.
- Remove it from the oven to top with olives, pine nuts and Parmesan.
- Return it to the oven for five minutes, until the cheese just starts to bubble.
- Let the pizza rest for 5 minutes before serving.
- Serve with a crisp white wine like Shannon Ridge Sauvignon Blanc.
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