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How do you prepare scallops

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And what do you serve it with?

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  1. I prepare Scallops a la Plancha a lot - and serve them over a salad or lentils ...

    (cut and pasted from my blog)

    "The scallops were prepared from a recipe the I use from Mark Bittman's book "The Minimalist Cooks Dinner" and is very simple. You do nothing more than toss scallops with crushed garlic, small amount of olive oil, sherry vinegar, salt and pepper. Let sit for 5 minutes and then cook in a very hot dry pan - about 30 seconds to 1 minute on each side. I love them prepared this way."

    Link: http://fogcity.blogs.com/jen/2004/09/...

    1. I use a recipe for Seared Scallops with Lemon and Dill.

      I do double the sauce recipe, and tweak down the lemon juice a slight bit.

      I usually serve it with cous cous or kasha.

      Link: http://www.epicurious.com/recipes/rec...

      1. I serve them with a green salad, on top of a risotto, merely sauteed in butter until they caramelize. If they are good, they don't need any extra flavoring.

        1 Reply
        1. re: Sir Gawain

          I agree. They do need a little salt and pepper, that is all. Should get dry packed scallops if possible. Have had some great ones from St George's Bank this year.

        2. Pan sear in olive oil and deglaze with a little orange juice. Dry toast black lentils in a pan with a little EVOO. Serve scallops over the bed of lentils drizzled with deglazed mixture and a little parsley oil.

          1. I only use jumbo scallops.

            For a starter, I like to serve w/ sliced fennel salad--variation #1 pictured below. My two variations on this salad: 1) fennel, sliced apple, chopped bacon or 2) fennel, orange segments, shaved radish. Simple vinaigrette for both: champagne vinegar, lemon juice (orange juice for #2), EVOO, S&P.

            For a main, I serve atop angel hair pasta w/ light, oil-based "sauce"--EVOO, finely diced roasted red pepper, capers, fresh basil.

            Image: http://i2.photobucket.com/albums/y45/...

            3 Replies
            1. re: Carb Lover

              Excellent caramelization!

              1. re: Pablo

                Thanks, Pablo! Hate wimpy caramelization...

                Have done this enough times now, and I personally like a combination of EVOO and butter for pan searing scallops.

                1. re: Carb Lover

                  That's what I used do in SF, but we used grapeseed oil instead with butter at the end to finish. You should have seen the brioche/pancetta/chicken liver/sage stuffing I used to make for the roasted chickens. I would pan fry the brioche croutons in peanut oil and butter! :)