Love to cook scallops! But what's your favorite way to have them cooked?
Original Post
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.
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.
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
quote:
Originally posted by vinosnob:
Sounds like a good one for tonight! Thanks!!
Make sure you report back, I'd love to know what you think.
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.
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.
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....
quote:
Originally posted by Bella Donna:
quote:
Originally posted by spo1977:
I may be the closest thing to a male version of Bella Donna on this site.
Excuse me?


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. Smile

PH
quote:
Originally posted by Bella Donna:
quote:
Originally posted by spo1977:
I may be the closest thing to a male version of Bella Donna on this site.
Excuse me?


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... Red Face 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!!! Razz

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