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May 15, 2014 01:04 PM

what to do with kosher "scallops" help please!

Recently my husbnd and I wre in Baltimire and shopped at 7 Mile Market and he wanted to buy a packge of frozen sea scallops. Ok the faux type as they are a kosher product. I now have a frozen package in my freezer. What do I do with them? The faux crab I know what to do with - I make a super yummy crab slad and have used then in a stir fry - yum and thy make a good snck, but what to do with these white frozen glabs? Any ideas? Thanks in advance!

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  1. Use them as you would regular scallops but they are best, IMHO, breaded and deep fried. They don't have the subtle sweetness of natural scallops so I would use them in a very flavorful dish like scampi or something hot & spicy.

    3 Replies
    1. re: zackly

      Thanks. Sadly these are small like pencil erasser sized so breading them is out. A scampi cpuld be yummy- nice idea:)

        1. re: zackly

          Pan fry with some harissa and garlic. That seems to go over real well in our house with any kind of surimi

    2. The original comment has been removed
      1. Are these faux scallops made of the same "stringy" fish that you find in imitation crab and shrimp? If so, I find that it does better in cold preparations and isn't so great heated up. Although I would be tempted to try a seafood chowder, maybe something like this:
        Chances are the flavor isn't as good as a real scallop, so you aren't going to want a recipe where the scallops are the star of the show.

        1. The original comment has been removed
          1. I have used these faux scallops to make an Americanized Kosher Coquille St Jacques.

            The recipe I use calls for 1 1/2 lbs of faux scallops. This equals 2 12 oz frozen packages, thawed and drained. You can cut the recipe in half.

            I have also used foil individual scallop shells instead of the ceramic ramekins if serving 1 or 2 per person as the fish course/appetizer followed by a full meal.

            “Coquilles Saint Jacques”
            A Kosher twist on a French classic – fake bay scallops in a creamy wine sauce, topped with breadcrumbs, cheese, then browned under a broiler.
            1.5 lb faux bay scallops (these are the tiny ones that look like pencil erasers)
            1 cup dry white wine
            ¼ cup chopped fresh parsley
            ½ teaspoon salt
            2 tablespoons butter
            6oz white button mushrooms, sliced (2 cups)
            2 shallots or green onions, finely minced (2 to 3 tablespoons)
            3 tablespoons butter or margarine
            3 tablespoons all-purpose flour
            ½ cup half-and-half
            ½ cup shredded Swiss cheese (2 oz) (Gruyere is traditional, but any Swiss will work)
            1 cup soft bread crumbs ( or ¾ cup dry commercial bread crumbs)
            2 tablespoons butter, melted

            • Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
            • In 3-quart saucepan, place faux scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 3 minutes or until scallops are white.
            • Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
            • In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
            • In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, faux scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
            • In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide faux scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
            • Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 minutes or until crumbs are toasted.

            3 Replies
            1. re: bagelman01

              To keep it kosher they can't use the scallop shells they need to use the ramekins.

                1. re: paprkutr

                  What about the word "FOIL" makes these NOT kosher?

                  I also use FOIL Clam shapes shells for faux stuffed Klams made with tuna fish.