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Bay Scallops

I just got some awesome looking wild bay scallops. Not sure how to cook them. I am, though, in possession of some great quality thyme-y bread crumbs. Can anyone suggest a relatively healthy preparation?

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  1. I wouldn't be inclined to bread them - just to saute them in a little olive oil (after seasoning) until you get a nicely seared "crust" on either side. The Bercy sauce I made for these was fantastic, but involves far too much butter to be considered healthy.

    http://www.chowhound.com/topics/50509...

    5 Replies
    1. re: MMRuth

      Yeah, but I don't do butter at home.

      And i gotta use up these danged breadcrumbs....

      1. re: Jim Leff

        Well, you could freeze the bread crumbs ... they tend to freeze well.

        1. re: MMRuth

          how hot would you sautee? and how long? and would you rinse or soak?

          1. re: Jim Leff

            No rinsing or soaking if they come from a good source (but I tend to be pretty cavalier on such issues). I'd just pat the dry with paper towels and salt and pepper lightly. Heat some olive oil or other oil in a saute pan for a minute or two, until hot but not smoking - maybe over medium high. Then cook the scallops for a minute on each side, and check to see if they are done to your liking. If they are absolutely fresh, I like them slightly "not cooked through". If you need to cook them longer, I'd turn down the heat a bit, and maybe cover, but I suspect a minute on each side would do the trick. What is their diameter/thickness?

            And, taking a cue from Kate's post below, you could then remove the scallops, sautee some finely chopped shallots, deglaze with some white wine, and pour the on top of the scallops to serve.

            1. re: MMRuth

              Close to how I do scallops... sear in olive oil (and butter combo usually) and seasoned with salt and pepper, remove them from heat, then deglaze with white wine and lemon juice. Add a little non-fat evaporated milk, a splash, and some tarragon. Return scallops to pan to coat. Simple and delicious served with asparagus.

    2. Hey Jim..
      Agree with MMRuth on not breading the scallops..
      Are wild bay scallops bigger than bay scallops?
      I cook with diver scallops quite a bit and I like to dust them with a curry or Garam Masala spice and sear them on high heat in extra virgin olive oil..scallops are naturally sweet.
      With the bread crumbs, I would get a couple of chicken breast and pound the heck out of them and bread crumb those bad boys up.
      Beach Chick

      1. I'll try to help without telling you not to bother!

        I'd put them in small ramekins, give them some salt, pepper, a healthy squeeze of lemon, top them with the breadcrumbs, and bake them in a high oven very quickly. If you want to get more interesting, saute some shallots, deglaze with wine, etc. and mix the bread crumbs into that before baking - but be careful not to overpower the flavor of the scallops. And don't overcook!

        3 Replies
        1. re: katecm

          Well, I just overcooked AND overseasoned. And the bread crumbs were a mistake! :)

          But live and learn. They were still pretty good, actually! But I can see that this is a fussy ingredient requiring respect, not necessarily my forte (I mostly cook like an eleven year old....basically a sloppy hasher-together)

            1. re: Jim Leff

              In a way, it's a non-fussy ingredient, but indeed one that requires respect. Less is more, so to speak, when preparing scallops.

          1. Bay scallops are delicate, delicious and quite $$$ little lovelies.

            I would not be inclined to use either bread crumbs or thyme on them.

            I'd season, dust them lightly with flour and sautee in some butter or olive oil.

            1. olive oil, salt and pepper and on the grill or grill pan, high heat. They caramelize so nicely this way (if you don't touch them) - sooooo sweet!!!!

              But I do something like a scallop pie with the tiny bay scallops/ with br crumbs.