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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! :)

            2. You'll get a better result is you lightly dust the ends of the scallops with tapioca starch before searing them. Details in the old post below.

              Link: http://www.chowhound.com/topics/show/...

              2 Replies
              1. re: Melanie Wong

                Thanks for the tip!

                1. re: Melanie Wong

                  Your tip worked well on my calamari steaks last night. I was wondering how I'd use up the tapioca starch since it was a bit gummy as a gravy thickener and I returned to corn starch.

                  The calamari steaks (towel dried) lightly dusted in tapioca starch resulted in a much more tender steak than simply pan fried. Great tip, Ms. Wong.

                  I'm anxious to try it on scallops.

                  Been trying to get them as tender as were made at Vertical and the Studio. Was thinking of buying a small tagine after I had halibut prepared in a tagine at Seablue that was the most tender - like "Kobe" halibut (I know that's not possible!)

                  Maybe I can now. Thanks for the lightly dust scallops with tapioca starch tip.

                2. I like mine fresh if possible (Day Boats), season, saute with grape seed oil in a hot pan until caramelized on each side medium rare. Slice them in thin rounds, set in timbale of sliced grilled Yukon Golds with crispy oyster mushrooms, a drizzle of mushroom/shallot vinaigrette, and garnished with some chives.

                  1. I like this recipe, which I originally found in Amanda Hesser's "Cooking for Mr. Latte", which is actually a Mario Batali recipe. I'll also sear scallops using the method detailed in the recipe, and serve it atop risotto.

                    Link: http://www.foodnetwork.com/food/recip...

                    1. There is a recipe at epi for Crisp Scallops with Horseradish Lime Sauce. It is is unusual and delicious. The scallops get breaded, oddly enough, with crushed graham cracker crumbs. It works brilliantly. I did find that using packaged graham cracker crumbs coat the scallops more evenly than crushing your own. The sauce is also a delight.

                      1. when i can, i get it with the coral roe still attached. i am a sucker for the bacon/scallop combo, but i hate it when it's wrapped--the bacon never cooks correctly and the scallop is tough. frying hte bacon first and using some of the bacon fat to sear the scallops is unbeatable. degalze with sherry or marsala, finish with butter and whatever fresh herb i have.

                        for a more eventful sauce, i deglaze with lime juice and add minced habaneros and reduce. add the butter, salt, and pepper, and pour over the scallops.