Love to cook scallops! But what's your favorite way to have them cooked?
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I like them grilled, pan seared, fried, and broiled. I also like them in ceviche. I love lobster, crab, mussels and clams but scallops are my favorite shellfish. I wish I could give you a preperation tip but I am a terrible cook. I may be the closest thing to a male version of Bella Donna on this site.
I like mine seared served with a cauliflower puree and a few sauteed mushrooms around 
Pan-seared. Dry them well on paper towels before cooking and don't cook too many at a time because the liquid that comes out during searing will cause them to become soupy.
You can't beat this. One of our favorite dishes.
Sounds like a good one for tonight! Thanks!!
quote:
Actually had this last month (again.) It's become a family favorite.
Seared Scallops in Ginger Sauce
4 tablespoons butter
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced fresh ginger
1 garlic clove minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion finely chopped
Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.
This recipe is NOT original, and was cut and pasted from Epicurious.com several years ago. Highly recommended.
PH
Seared Scallops in Ginger Sauce
4 tablespoons butter
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced fresh ginger
1 garlic clove minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion finely chopped
Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.
This recipe is NOT original, and was cut and pasted from Epicurious.com several years ago. Highly recommended.
PH
Make sure you report back, I'd love to know what you think.quote:Originally posted by vinosnob:
Sounds like a good one for tonight! Thanks!!
I love grilling scallops with prosciutto & rosemary. You wrap each scallop with a piece of prosciutto and use whole fresh rosemary as the skewer to hold the prosciutto in place (leaves removed from the section skewering the scallop). Season with salt & pepper, drizzle with EVOO and let sit in the refrigerator for 1 hour. Grill for 1-2 minutes per side and you are all set, very quick and easy.
Like Board-O. Just salt and pepper. Why mess with a great thing?
I assume we're talking about big sea scallops, which are far superior to the much smaller bay scallops.
I sometimes sauté chopped apple and Belgian endive with a bit of apple cider vinegar, mound it in the center of the plate, and lean the scallops against it. This is an Alsatian-style recipe, from Jacques Pepin. Great with Alsatian Riesling or Pinot Gris.
I assume we're talking about big sea scallops, which are far superior to the much smaller bay scallops.
I sometimes sauté chopped apple and Belgian endive with a bit of apple cider vinegar, mound it in the center of the plate, and lean the scallops against it. This is an Alsatian-style recipe, from Jacques Pepin. Great with Alsatian Riesling or Pinot Gris.
Weird - I was considering starting a scallop thread myself.
I had king scallops for lunch on Tuesday. Very straightforward, heat the pan to medium heat, a little olive oil and cook on both sides for two minutes until they become a little boingy. Served with stir-fried vegetables and thread noodles.
I had king scallops for lunch on Tuesday. Very straightforward, heat the pan to medium heat, a little olive oil and cook on both sides for two minutes until they become a little boingy. Served with stir-fried vegetables and thread noodles.
That sounds pretty good PurpleHaze. I ate out with some people from work one night and had clams in some kind of ginger sauce and it was great.
Pan seared with a chive cream sauce is the normal way that I do it at home. DnVsMom did scallops NYE in a sun dried tomato/red pepper sauce that was absolutely fantastic....
Excuse me?quote:Originally posted by spo1977:
I may be the closest thing to a male version of Bella Donna on this site.
quote:Originally posted by Bella Donna:Excuse me?quote:Originally posted by spo1977:
I may be the closest thing to a male version of Bella Donna on this site.
I think he means that he think's he's a really, really bad cook.
That's the impression I get, anyway
quote:Originally posted by spo1977:
That sounds pretty good PurpleHaze. I ate out with some people from work one night and had clams in some kind of ginger sauce and it was great.
I have done this basic recipe with shrimp, but not shellfish. I imagine it'd be good with most any mild seafood. Try it! It's really tasty.
PH
Say it ain't so, spo!
I do the pan searing as well (sea scallops) with a little seseme and red pepper.
Skewered then grilled over an open fire, basted with butter.
quote:Originally posted by Bella Donna:Excuse me?quote:Originally posted by spo1977:
I may be the closest thing to a male version of Bella Donna on this site.
Bella, Just a little joke, no intention of offending. I am ok on the grill and a simple sautee in olive oil but other than that...
I have tried to be inventive or innovative with diminished quality being the final result. Now I just keep it simple.Board-O, I say those clams in ginger sauce were excellent!!!
spo, I don't doubt the clams were excellent. My Say it ain't so, spo! comment referred to the following gross exaggeration:
quote:I may be the closest thing to a male version of Bella Donna on this site.
I'm here to report back on what a dumb#ss I am! Had every thing together and some of the biggest fresh scallops,8 to 1.08 lbs., got home had the grilled fired for the steak, green bean cass. in the oven, start rinsing the scallops and realized I left the Madeira at work!! So I changed things up a bit, I just coated with evoo,salt,pepper, fresh garlic and through on the grill, they turned out great but I was set on fixing mwagner's recipe I was disappointed, I now have my Madeira in hand and will be doing another round of scallops this weekend...will report back.
quote:Originally posted by mwagner7700:Make sure you report back, I'd love to know what you think.quote:Originally posted by vinosnob:
Sounds like a good one for tonight! Thanks!!
quote:Originally posted by Board-O:
Say it ain't so, spo!
In one thread it is Shakespeare, now it is "Eight Men Out". Thanks Board-O!!!!!
Maybe we can work some Tennyson in here too.
Guard your roving thoughts with a jealous care, for speech is but the dialer of thoughts, and every fool can plainly read in your words what is the hour of your thoughts....
PH
PH
With apologies to Sammy C.
"The Rhyme of the Niagara Vintners"
Wine, wine everywhere
And all the boards did shrink
Wine, wine everywhere
Nor any drop to drink
"The Rhyme of the Niagara Vintners"
Wine, wine everywhere
And all the boards did shrink
Wine, wine everywhere
Nor any drop to drink
Far be it from me to correct anyone's poetic references, but I think the apology should be directed to Samuel Taylor Coleridge.
Please don't blame me for noticing the gaff. Just charge it to the Light Brigade.
Please don't blame me for noticing the gaff. Just charge it to the Light Brigade.
Oooops! Corrected. The memory ain't what it used to be. Well, at least I remembered the lyrics.
stuff a large diver scallop with a piece of brie, bacon wrap it, and sear well on all sides. top with a sweet and spicy apricot glaze.