What's for dinner? Scallops
- rabaja Apr 23, 2008 10:57 AM
Thinking about making scallops tonight. I have some nice big ones in the freezer that I need to use up, and I'm looking for some inspiration.
I cruised through previous posts and saw some pan searing ideas that sound good, and an interesting red curry stir-fry. Anyone have any other ideas?
I try not to fry too often or use a lot of cream, but I am open to all suggestions, and I know my bf would love something decadent. Something over angel hair seems fitting.
Or, I could be good and cook up some brown rice...
Thanks for your ideas! I'm running errands this afternoon, so I could pick up whatever.
Scallops Provencal from Barefoot Contessa on the Food Network website are delicious. Because scallops have such a sweet and delicate flavor, I would not mask flavor with a curry dish or any sauce that overwhelmed the scallops. Seared in butter and finished with lemon and parsley would be nice.
Pan sear in butter and evoo. When close to done, add garlic, salt, pepper. when the spices have heated to give the dish flavor, add a shot of gin. Finish with another dollop of butter, and a decent splash of cream w/ a tiny bit of fresh squeezed lemon. Serve on brown rice with parsley. ( I also like a pinch of some sort of spicy pepper)
First off I'm jealous of your dinner, I'm habving grilled cheese. :-( Whatever you decide scallops are one of my favorite things to eat.
I typicall prepare scallops with a very simple preperation, either pan searing, or tossing them on the grill with a little olive oil, salt and pepper, and finish with a squirt of lemon juice & adding some fresh parsley. Cooking them until they are just done.
I typicall serve with some wild rice, white rice, or thin pasta, and savor the taste.
enjoy your dinner.
Smiling because I just put sea scallops on my grocery list for Thurs, store is having a sale. Here are some ideas that have worked well in the past:
- Saute shallots in some butter/EVOO, add garlic, well drained/dry sea scallops, sear well, salt & pepper, saute shrimp for 2-3 min as well. Deglaze pan with sauteed mushrooms, red/green/yellow bell peppers and splash of white wine or sherry. Serve with pasta or rice.
- Dry scallops very well. Season with little salt and pepper. Wrap 1/2 slice of bacon around each sea scallop, broil 2-3 min, turn over, another 2-3 min.
- Dry scallops well. Heat some EVOO, sear scallops, add a little chopped garlic and ginger. Splash with teriyaki sauce or make your own.
nice and simple.dip the scallops in egg whites and dredge in sesame seeds.don't use toasted seeds as they will burn.black seeds make a nice presentation but white are fine.do them in the pan with some olive oil but don't overcook them.serve over a big salad of fresh greens,grape tomatoes,roasted red peepers,artichoke hearts and a little diced red onion.we like to add a portabello mushroom filled with a layer of goat cheese baked high at about 450 until the cheese just starts to get some color.this same dish works with grilled shrimp or seared tuna instead of the scallops.for the tuna,we use a coating of white peppercors,coriander seed and fennel seed ground course in a coffee grinder.yum yum! dressing of your own choice.some foccacia on theside with some seasoned dipping oil is a nice touch along with a good white wine.
Pan sear the scallops. Once those are pulled, toss in some chopped garlic (I like bigger hunks for this). Toss around for a bit. Deglaze with ice wine. Cook for another minute or so. Chiffonade some lemon-y basil. Toss sauce with pasta and serve with scallops on top. Add some basil for colour and extra flavours.
This recipe is simple and delicious:
Scallops With Asparagus
1 lb medium asparagus
2 tablespoons olive oil
1 lb large sea scallops (tough ligaments removed from their side, if attached)
salt and pepper to taste
1/4 cup dry white wine
2 teaspoons white-wine vinegar
1-2 Tbs. unsalted butter, cut into tablespoon pieces
Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
Heat 1 tablespoon oil in a heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate and cover it to keep it warm.
Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 3 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
Just had scallops on Tues. night- made a different type of breading and it turned out terrific. I sauteed shallots/onions, a tiny bit of yellow pepper and garlic until just softened. Put into bowl. Added bread crumbs, salt/pepper and then put the scallops into a casserole dish and topped with breadcrumb mixture- and a squirt or two of lemon juice. It gave a nice added something to the baked scallops dish. I will do it again when wanting a bit something else other than broiled scallops.
I served scallops for breakfast ...
pan seared, arugala bed with poached eggs, hollandaise, toast: an obvious and delectable riff .... miss the large shells ringed with coral crying for a light poach.