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Live scallops in the shell...what do I do now?

I was able to pick up 4 beautiful live scallops (with roe!) at Wegman's this afternoon. I got a quick lesson on how to clean them. So, now what? Any recs?

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  1. Have you never made sea scallops before? I'd keep it relatively simple - dry them really, really well, put a skillet on the stovetop and heat on medium-high heat for a couple of minutes. Add a bit of butter, then add the scallops. Season the tops with a pinch of salt and pepper, and let them sit undisturbed for a couple of minutes until the bottom gets nice and browned. Using tongs, flip them over and let that side brown. Remove them to a plate and keep warm.

    For a sauce, you can add a bit more butter, minced shallots, some vermouth or white wine, and some lemon zest - maybe a bit of fresh herbs if you have them. Let that reduce a bit, then add the scallops back to the pan (you can turn off the heat) and spoon the sauce over top of the scallops to rewarm them.

    Serve the scallops and sauce over rice.

    Ahh - that's right - you also have the roe. Perhaps something like this?

    http://fritosandfoiegras.com/2011/05/...

    1 Reply
    1. re: LindaWhit

      I should have been more specific. Yes, I've made sea scallops many times before, pretty much exactly the way you suggested. I've never been lucky enough to get scallops with roe and thought there might be another preparation which would highlight the flavor of both. I read in another thread the suggestion that the scallops be returned to the shells with garlic butter/wine and run under the broiler. The girl at the seafood counter suggested grilling them in the shells once cleaned.

      Thank you for the link. It'll be my backup if nothing else catches my eye.

    2. If they are very fresh, consider yourself lucky. Cook them any way you have most enjoyed scallops, but keep it very simple.

      1. Which wegmans? I am in nj and would love some.

        3 Replies
        1. re: SimonSaysWoof

          I too would love to know which Wegmans has this delicacy. Most likely not mine here in VA (although they do get some mighty impressive seafood on a regular basis).

          1. re: Bacardi1

            Hunt Valley, MD...about 5 miles north of the Baltimore Beltway.

            1. re: Christina D

              Thanks!! That's just close enough where our Wegmans down here might actually carry them. Will have to give them a call.

        2. I ended up mixing butter with some pressed garlic, dry vermouth and scallions. I put a dollop of this on the shell and topped with the scallop/roe. Added a little more butter on top, some fresh bread crumbs, and then ran it under the broiler.

          It was sublime.

          My 15 yr old even ate the roe, which surprised me. My 13yr old daughter wasn't quite adventurous enough for that yet, so the hubby and I were happy to help out.

          DH just ran to Wegman's in search of sausage casings. I wonder if we won't be having scallops, part deux tonight. ;o)

          2 Replies
            1. Steam them in champagne and herbs!

              1. Slice 'em and eat 'em raw with the roe. Drop or two of rice vinegar and/or wasabi paste can be a fine accompaniment.

                See: http://chowhound.chow.com/topics/846553

                1. We bought some from wegmans too! In Baltimore just had sliced paper thin carpaccio Style. Sweet and delish!