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Favorite Scallops Dish

abs28 Sep 12, 2012 07:32 PM

I've developed a love for scallops lately and so far the best ones I've eaten are at Craft. The scallops with miso at Blue Ribbon Izakaya are amazing too. What are some of your favorite places for scallops?

  1. s
    swannee Sep 12, 2012 08:05 PM

    Scallops with XO sauce either at Oriental Garden or NY Noodle Town. The former is obviously far fancier, but both are great.

    1. alkonost Sep 12, 2012 09:24 PM

      I prefer raw scallops to cooked- provided that you can get them fresh enough. I really enjoy the live scallop 3 ways at Yuba. If that's not on special they usually have scallop sashimi/sushi that is extremely fresh. To be honest I have a hard time going back to cooked scallops now.


      105 East 9th Street
      NY, NY 10003

      1. h
        H Manning Sep 13, 2012 07:05 AM

        I've enjoyed the scallops at Jean Georges, Le Bernardin, Marea, Junoon, Lincoln, Jean Claude, and Ed's Chowder House.

        Szechuan Gourmet's crispy scallops with black peppercorn sauce is my favorite Asian preparation.

        8 Replies
        1. re: H Manning
          strangemd Sep 13, 2012 09:13 AM

          Extrapolation on this question: for those of you who cook, how do you get that crunchy , caramelized effect on the outside of the scallop without overcooking the thing? I've never been happy with my experiments.

          1. re: strangemd
            alkonost Sep 13, 2012 10:38 AM

            Try searing them for a shorter time on higher heat. Make sure you've got a good pan or cast-iron that holds heat very well and don't crowd too many on the pan.

            1. re: strangemd
              sr44 Sep 15, 2012 10:07 AM

              And be sure you have dry scallops, not soaked in chemicals to preserve "freshness", and well blotted to boot.

              1. re: sr44
                MVNYC Sep 16, 2012 08:27 AM

                This is the key,you need "dry"scallops that have not been treated. You also need to dry them as best you can with a towel.

                I have also found that having a fat with a high smoking point is key. I usually use bacon grease or lard depending on what I have on hand. Yesterday I happened to have left over roast duck from NY Noodle town which had a lot of congealed fat. I used this to sear about 8 scallops. I use a cast iron that I allow to get very hot. When you put the scallops in do not move them at all until you are ready to flip with tongs. Also important is to not overcrowd the pan. You should begin to see the caramelization creeping up the sides. When it gets to the appropriate level turn them. Cook for 30 seconds or so on the other side and take out to rest.

                Yesterday I then let the cast iron cool down and sauteed some thinly sliced shiitakes with ginger along with some of the pieces of duck without much meat left over them. I then deglazed with a little sake, mirin and soy and finished w sesame oil and scallion greens. Turned out really nice.

                1. re: MVNYC
                  strangemd Sep 16, 2012 11:30 AM

                  Thank you all very much! You were correct: drying really obsessively was key. Cast iron pan and bacon fat produced a delicious result.

                  1. re: strangemd
                    sr44 Sep 16, 2012 02:05 PM

                    We were also talking about buying "dry" scallops in the first place, and then obsessively drying them. "Dry" scallops are less uniformly colored than the soaked ones. It sounds as if you had them, but be sure to ask the next time.

                    1. re: sr44
                      strangemd Sep 16, 2012 02:31 PM

                      I did not know that, and think I was merely lucky.
                      Next time I'll be sure to ask. Thank you!

                    2. re: strangemd
                      MVNYC Sep 16, 2012 10:41 PM

                      Glad to help. Once you figure it out it is easy. No need to ever order scallops out. Except for live scallop sushi

            2. LeahBaila Sep 13, 2012 09:19 AM

              I LOVE the scallops at BLT Fish.

              1. f
                foodwhisperer Sep 14, 2012 09:19 PM

                I like the scallops at Blue Ribbon Izakaya also. Neta has a good scallop dish too. Scallop sashimi at 15 East I love as well. This time of year bay scallops from East hampton if you get them fresh are amazing. I know thats a long way from manhattan, but those are the best scallops I've ever had.

                1 Reply
                1. re: foodwhisperer
                  debinqueens Sep 15, 2012 09:51 AM

                  American Seafood, which is based out in Hampton Bays, sells incredibly fresh scallops -- and other items -- at various greenmarkets around town (i buy from them in jackson heights). the folks at the booth are sometimes actually from the boats, sometimes not, but they are always up on just when things were harvested, which helps a lot.

                2. s
                  Simon Sep 15, 2012 03:59 PM

                  i buy them often at the Union Sq green market and cook them at home: often just w/ garlic and olive oil and rock salt and lemon...but occassionally i'll do a Spanish riff on that and toss in some tiny portions of diced carrot, chorizo, shallots, and a little roasted red pepper...(it's a nice and easy crowd-pleaser at small dinner parties, or as a midnight snack w/ a friend)...

                  The scallop sashimi and sushi at my fav three sushi places (Ushiwakamaru, the sushi bar at Brushstroke, and 15 East) are yummy too...

                  2 Replies
                  1. re: Simon
                    drumwine Sep 15, 2012 09:55 PM

                    my fave is at Triomphe---seared sea scallops, porcini mushroom with foie gras butter.....a masterpiece!

                    1. re: drumwine
                      foodwhisperer Sep 17, 2012 12:37 PM

                      I also enjoyed the scallops at Triomphe

                  2. daffyduck Sep 16, 2012 02:00 PM

                    spicy scallop hand roll or roll at sushi seki.

                    1. b
                      BuildingMyBento Sep 17, 2012 11:31 AM

                      If there's anywhere I can feast on a grilled scallops and pumpkin plate, I'd want to visit post-haste.

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