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What to do with smoked scallops?

e
empecot Mar 18, 2009 02:20 PM

I just came back from Alaska and purchased some frozen smoked scallops at the wonderful 10th and M Seafoods in Anchorage. Smoked scallops sound so interesting, but now I have no idea what to do with them. An interesting salad maybe? With grits maybe? With mashed root veg maybe?
Any thoughts would be much appreciated!
Thanks!

  1. k
    KiltedCook Mar 19, 2009 05:06 AM

    Gratin of Scallops Tomato & Basil with Smoked Fontina instead of Swiss for the cheese...

    1. WCchopper Mar 19, 2009 01:31 AM

      Congee with Chinese sausage and smoked scallops sounds good to me.

      1. s
        salsailsa Mar 18, 2009 08:40 PM

        Interesting. What about in a carbonara pasta instead of bacon?

        1. f
          FriedClamFanatic Mar 18, 2009 03:06 PM

          Defrost

          make some popovers

          Cutoff the tops and scoop them out

          Fill them with sauteed mushrooms and onions and the scallops

          add a tsp or 2 of canned lobster bisque

          top with shredded cheese

          throw back in a 350 oven until hot and cheese has melted

          4 Replies
          1. re: FriedClamFanatic
            alkapal Mar 19, 2009 05:14 AM

            friedclamfanatic, that is truly decadent and delicious. thanks for making my mouth water here at 8:14 a.m., when i have none of this stuff in my house!!

            1. re: alkapal
              f
              FriedClamFanatic Mar 19, 2009 06:01 AM

              Ah, but the day is long and the store is near! Glad you liked it!

              Besides.it's better as an appetizer/starter, so you have the whole day to plan!

              1. re: FriedClamFanatic
                alkapal Mar 19, 2009 06:13 AM

                i still have to make your caramel shrimp, and shrimp is on sale this week! yay!

                1. re: alkapal
                  f
                  FriedClamFanatic Mar 19, 2009 06:20 AM

                  Go for it! It's a Beef marsala night here. I know, not the usual for marsala, but I got a deal on some Braciole and the Italian version of that is not my favorite. i think it gets way overcooked that way. So, there's mushrooms in the fridge, marsala in the booze cabinet, and the usual array of spices and "stuff" in the cabinets and fridge.

                  I might sub red wine, but I do like the taste of marsala. I find I use it more and more. Almost never buy sherry anymore.

                  Oh......and with the shrimp...a multi-colored rice is nice. I make two batches....one with saffron, one plain. Mix them at the end

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