Large number of large scallops?
I'm defrosting a package of frozen, large "dry" sea scallops. Maybe 8 or 10. It occurs to me that I have not cooked that many at once before. I have tended to sear and sometimes oven-finish them in smaller quantity as a protein aside for risotto or the like.
Any recipes that make good use of a large number of scallops? Maybe a soup? Anything Thai or Indian?
re: Bada Bing
I've been using a variation of Norman Van Aken's from his cookbook. I've omited the dried shrimp, as they can be difficult to find. The other ingredients as I recall are:
Scotch Bonnet (you can get away with any fresh hot pepper)
Coconut Milk (Coconut cream adds a bit more richness)
Ground nuts - He calls for peanuts and cashews. I've also used macadamia
You can make up the broth in advance, then add your fish at the last minute. He also uses chicken in his in addition to the shrimp.
Do you mean you have 8 or 10 scallops, or that they are 8-10 ct.? I don't really view 8-10 as a large number. I was expecting you to say you had 50 of them!!
I haven't seen large scallops big enough that 8-10 wasn't more than a serving and a half or two. I like them skewered, brushed with oil, sprinkled with sea salt and grilled. Fast, easy peasy!
Use a few for ceviche
Scallops can overcook very easily in soup and turn into gummy eraser texture.... Although a spring pea soup with a few seared scallops added in the center just before serving could be nice.