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Jun 6, 2014 02:52 PM

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?

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  1. I've been on a vatapa kick lately. You easily subsitiute scallops for the shrimp.

    3 Replies
    1. re: mike0989

      What an interesting suggestion. I'll investigate. Never heard of it. I googled a bit, and it appears to have many variant forms. What recipe do you employ?

      1. 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:

        Fresh ginger
        Scotch Bonnet (you can get away with any fresh hot pepper)
        Orange Juice
        Bay leaf
        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.

        1. re: mike0989


          I actually do have dried shrimp, too, as a Thai cooking aficionado.

    2. 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!

      2 Replies
      1. re: jbsiegel

        I have 8-10 large individual scallops. That's twice or more what I usually east between my son and self. We could eat that much protein, but it just isn't our norm.

        1. re: Bada Bing

          Got it. Can you defrost half of the package? I buy frozen and they come in a resealable package.

          (I realize this probably too late since your original post says "I'm defrosting", but thought I'd suggest it anyway.)

        1. 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.

          1. My absolute favorite way to fix scallops is a bound breading with tons of clarified butter and fresh lemon.

            6 Replies
                1. re: linguafood

                  well thank YOU miss researcher. you are a real wunderkind.

                  1. re: alkapal

                    Borderline gifted, actually.

                    You're welcome!

                  2. re: linguafood

                    This is it, lingua food... but I like to use freshly made breadcrumbs. They get nice and buttery-crunchy.

                    My recipe actually came from the 70s Joy. Scallops Meuniere , I believe they call it.