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Sea Scallops - inspired me 'Hounds!

I've been craving seared scallops for days now and it's high time to act on it. I've searched the boards and haven't found any inspiration. In fact, very few recent threads. What is your favorite method and recipe. I don't want pasta and was thinking my cast iron skillet would be best for searing the scallops. Bacon? Balsamic reduction maybe? Help me plan a casual family meal.

Thanks 'Hounds!

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  1. I just made this recipe recently for the second time - it's really delicious:
    http://www.foodnetwork.com/recipes/in...

    A few changes, though. The recipe calls for the scallops to be sliced into half thickness - I didn't do that becauseI wanted them thick and was afraid of overcooking. And second, I seared them quickly on both sides, but then removed them from the pan before adding the shallot, wine, etc. Made the sauce then tossed the scallops back into the pan briefly to coat with sauce and warm through. Served it with risotto into which I had stirred baby spinach leaves. It was all devoured. Very simple and good.

    My scallops were frozen so I defrosted on several changes of paper towel to absorb excess liquid. This is important - often scallops are so waterlogged that they don't sear properly.

    6 Replies
    1. re: Nyleve

      Thanks Nyleve. This recipe looks good (the link was bad, but I found the recipe). Yea, I will avoid the phosphate-soaked scallops. I live only 2.5-3 hrs from the coast but we have limited seafood purveyors here. Hell, even when on the coast there is limited stuff available - weird.

      1. re: lynnlato

        Would you mind posting the correct link?

            1. re: Nyleve

              Thanks, got it. And I agree that you would not want to cut the scallops in half and definitely remove them while you are making the sauce. If I can find a decent place in Hoboken to get scallops (not that likely), I will try this.

              1. re: bnemes3343

                I hear ya on the scallops. I live in rural Ontario so my chances of getting decent fresh scallops are about the same as a Mexican finding good maple syrup at the local market.

                I picked up some nice frozen sea scallops at Costco. The bag said there was no water added and there didn't seem to be anything else added either (at least nothing that was declared on the package). Like I said, I defrosted them on several changes of paper towel, which absorbed a lot of liquid. Maybe this was scallop juice, maybe it was water - but at any rate, they turned out very nice and not at all soggy.

      2. scallops & bacon are certainly a traditional pairing.

        i have a great recipe that you might want to try, and though it doesn't contain bacon, i think that would make a wonderful addition. i like to serve it with roasted or mashed potatoes...

        GHG’S SMOKY SEARED SCALLOPS WITH CREAMY LEEKS & MUSHROOMS
        Serves 4

        4 teaspoons extra-virgin olive oil, divided
        10 ounces crimini or white button mushrooms (or a combination), sliced
        2 cups thinly sliced leeks, white and light green parts only
        ¼ cup plus 2 tablespoons reduced-sodium chicken broth
        2 tablespoons sherry vinegar
        3 tablespoons reduced-fat sour cream
        1 tablespoon chopped fresh parsley
        ½ teaspoon salt, divided
        ¼ teaspoon smoked paprika
        Freshly ground pepper to taste
        1 pound large dry sea scallops (cleaned, muscles removed)

        1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add broth and vinegar; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, ¼ teaspoon salt and pepper to taste. Cover and set aside.
        2. Pat scallops dry and sprinkle with the smoked paprika, remaining ¼ teaspoon salt, and a little fresh pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side.
        3. Place some of the leek-mushroom mixture on each plate and top with scallops.

        if you want to try it with bacon, omit the oil in step 1 (you can probably omit the salt as well), render some bacon in the pan first, and cook the mushrooms & leeks in the bacon fat instead. that should work.

        3 Replies
          1. re: goodhealthgourmet

            yum! i'm making this tonight for dinner. I was thinking of serving with a cauliflower puree. It sounds wonderful, thank you for sharing!

            1. re: goodhealthgourmet

              GHG, I made this tonight for dinner, only I used shrimp instead of scallops. I know, I know, it was my thread and I wanted scallops but my grocer didn't have anything but frozen. I followed your recipe, but used bacon and the bacon fat and served over creamy gruyere cheese grits (I had the some leftover gruyere to use up). It was delicious. Thanks so much! BTW, I also used balsamic in place of sherry vinegar.

            2. I like this one:

              Seared Scallops with Cauliflower, Capers and Raisins
              http://www.foodandwine.com/recipes/se...

              1 Reply
              1. re: bamgordon

                This looks REALLY good also. Thanks, Bam. I think I'll cook on Friday. I'll post back when I decide which of these delicious recipes to make. I may not make it 'til Friday...

              2. I make a wonderful scallops casino. I start with about 3 or 4 strips of diced bacon. Cook until fat is rendered and bacon is crisp. Remove bacon, set aside, reserve half of fat in a separte small bowl. Warm up bacon fat until almost smoking and add about 4 or 5 whole scallops let sear for at least two minutes, and flip to sear opposite sized. Add additional fat and sear remaining scallops.

                Once all scallops are seared, remove and set aside. Add a pat of butter and saute chopped shallots and add garlic for last minute. Now deglaze pan with at least a cup of white wine and a sprig of thyme, reduce wine and add two TBS of butter and the juice of half a lemon. Add bacon back to pan an let incorporate into sauce and add a tbs of chopped parsley. Add scallops to sauce and warm for a minute.

                I serve on a bed of basmati with chives or green onion, parsley and dill.

                1. Make sure you buy dry or diver sea scallops. If they don't have one of those two words in them, they are going to have water added to them to plump them up, and they won't sear when you put them in the pan. Just a word of warning.