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Bay Scallop Recipes

h
hto44 Mar 3, 2011 05:26 AM

Anyone have one they can share that is not the typical casserole? I usually just do some melted butter and seasoned breadcrumbs. I would like to try something new. Thanks!

  1. marthasway Mar 3, 2011 05:56 PM

    This thread reminded me of a dish I haven't made in ages for some reason. My original notations, dated July '92; I noted that it was "easy, elegant, and scrumptious". It came from Philadelphia's Frog Commissary Cookbook. I served it as a first course and an entree back in the day when I entertained.

    Linguine with broccoli and bay scallops

    4 cups broccoli flowerets and stems, sliced 1/4" thick
    3/4 pound fresh linguini or 1/2 pound dried linguini
    3/4 cup butter (my notes say 4Tbsp, divided use is fine)
    2 tsp minced garlic
    1 pound bay scallops
    2 tsp salt
    1 tsp pepper
    2/3 cup grated Parmesan cheese, or more to taste

    Peel broccoli stems and cut into 1/4" slices. Blanch broccoli in salted water, drain, refresh under cold water, drain, and set aside. Cook the linguini until al dente, drain, and toss with 1 tbsp of butter. Heat remaining butter in large skillet. Add the garlic and sauté until softened. Add the scallops, salt, and pepper. Sauté 3 minutes or until scallops are just opaque. Add the broccoli and heat 1 minute. Add the pasta and heat through. Add the cheese and serve at once.

    1. EricMM Mar 3, 2011 11:42 AM

      What is the source of the bay scallops? If its the frozen farmed ones from China or Mexico, or South American "wild" ones, or calico's, use them as an ingredient in any dish you like.....or fry them...just don't use them minimally broiled or sauteed, as you'll be disappointed. If they are fresh wild bay scallops from Peconic Bay or Nantucket, if they are still in season, then only simply broil or saute them (or any other simple, minimal dish) as they are too good to waste in a dish that would hide their sweetness.

      8 Replies
      1. re: EricMM
        h
        hto44 Mar 3, 2011 12:22 PM

        Will double-check pretty sure they are Nantucket Bay. I am in MA. If that is the case, I will just do a quick saute with some garlic-lemon butter.

        1. re: hto44
          hotoynoodle Mar 3, 2011 12:38 PM

          hot pan, less than 1 minute total cooking time. then dress with the butter. fresh right? not frozen? not soaked?

          1. re: hotoynoodle
            h
            hto44 Mar 3, 2011 12:58 PM

            "wild caught, previously frozen, no preservatives"

            Does that change your recommendation?

            1. re: hto44
              EricMM Mar 3, 2011 01:16 PM

              Possibly....I find that previously frozen scallops have a different texture. Try it though...if they were properly frozen and vacuum sealed, they may still be really good. Where did you buy it? I have gotten frozen bay scallops with the exact same information, but closer reading says that they are from Chile (or maybe Argentina). If that is the case, go back to the casserole type idea.

              1. re: hto44
                hotoynoodle Mar 3, 2011 01:20 PM

                i doubt they're local. i live in mass. too and it would be criminal to freeze nantucket bays. were they outrageously expensive? i never saw them for less than $35/pound this year.

                make sure you pat them very very dry, before putting in the pan. better yet, test one and see how it fares with just a flash sear. if the texture and flavor aren't magnificent gussying up might not be a bad idea.

                1. re: hotoynoodle
                  h
                  hto44 Mar 3, 2011 02:03 PM

                  They are Foley's from Roche. Know any background on where they come from? I can always ask when I go to pick them up.

                  1. re: hto44
                    hotoynoodle Mar 3, 2011 04:07 PM

                    i know foley's reputably supplies lots of restaurants, but i can't say where your scallops are sourced.

                    1. re: hotoynoodle
                      h
                      hto44 Mar 3, 2011 04:35 PM

                      Thanks! I will check with the seafood dept. and see if I can get some more info. Looks like I may be making a casserole dish after all.

        2. s
          sparkareno Mar 3, 2011 10:07 AM

          In the Chopstix cookbook by Hugh Carpenter there is a recipe I have made several times. It is bay scallops in a tangerine sauce that you can eat in a lettuce leaf. It might be available on the interwebs if you search. Very yummy.

          1. n
            nsstampqueen Mar 3, 2011 08:58 AM

            I make a "ceviche" style shrimp and scallop cocktail that the family raves about!

            I am too chicken to do the raw thing with my family so I lightly cook scallops and shrimp in a touch of butter in a hot pan for a minute or two. I take a very large bowl, I like to use a trifle bowl, add a bit of ice, then pour in some Clamato juice. I make a batch of pico de gallo (with shallots) with lots of lime juice and pour that in there, add some chopped red onion and the shrimp and scallops, and add salt to taste. Serve it with tortilla chips - delicious!

            I also occassionaly do an "alfredo sauce" type pasta dish with scallops, shrimp, leftover lobster, etc. whatever I have on hand. Never have leftovers of this one!

            1. chowser Mar 3, 2011 08:54 AM

              This might be a "typical" casserole but I like Emeril's Coquille St. Jacques.

              http://www.foodnetwork.com/recipes/em...

              1. hotoynoodle Mar 3, 2011 07:03 AM

                true bay scallops do best with minimal cooking, and i wouldn't casserole them, by any means. a quick turn on each side in a hot skillet, pour over a squeeze of lemon or orange, salt, pepper, butter or evoo. done. better still i like them raw, with fresh squeezed tangerine juice and togarashi.

                1. h
                  hazelhurst Mar 3, 2011 06:01 AM

                  Not much of a variation but the old Locke-Ober recipe from Boston is to coat scallops in flour (seasoned if you wish), shake well and brown them very fast in hot oil. Reserve on warm plate while you melt butter, add lemon and sherry..I think it may have had parsley added at the end. Sometimes you could go on to blacken the butter. Just pour that over the scallops and there you are. I ate it all the time in the old days and still replicate it in Louisiana from time to time but I cannot get first rate scallops. The butter makes up for that, though.

                  Theyhad a recipe with bacon, too..I bet you could find that..tTey put out a cookbook but mine is in a box in storage just now.

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