Scallops

[mikeyboy]

I know I'm turning this place into my own personal food advice forum, but at least it makes a great resource for others as well. Anyway, as I mentioned in the Whole Foods thread, I bought a pound of scallops for dinner tonight. Any preparation suggestions? Thanks.

[Hottub]

Lemon, Garlic salt and pepper. Skewer them alternation with onion, peppers and zuiccini. Bush with olive oil. They grill up pretty quickly.

[PhishHead]

pan fry them with lots of butter.

[jauble]

What hottub said but you can wrap them in bacon for that too.

Also mikey I love the food questions threads becuase they make me think and then make me hungry and want to make good food. Cheers to you.

[envirogator]

foodtv.com
bonappetite.com
epicurious.com

[jauble]

foodtv.com
bonappetite.com
epicurious.com

Well if you are listing resources then allrecipies.com isnt bad either. I just like seeing how other people do it.

[Knowledged_one]

Make sure you dry them throughly

Otherwise they give off a lot of water and you end up boiling them

[BoondockSaint]

Well if you are listing resources then allrecipies.com isnt bad either. I just like seeing how other people do it.

http://www.recipezaar.com/ is good for that too. Lots of feedback from people who have tried the recipes and how they tweaked them.

[Friday]

http://www.upl.cs.wisc.edu/pix/yuck.gif

[envirogator]

sauteed in a little olive oil for just a couple minutes, take out make a beurre blanc sauce in the same pan

* 2 tablespoons shallots, finely minced
* 1/4 cup white wine or dry vermouth
* 1/4 cup freshly squeezed lemon juice or white wine vinegar
* 4 ounces unsalted butter, cut into pieces
* Salt to taste
* White pepper to taste

simmer the first three ingredients until incorporated, slowly add butter until meted, season and the scallops to heat through...1 or 2 minutes. serve scallops drizzled with sauce blanched and sauteed green beans...

[King Hippos Bandaid]

pan fry them with lots of butter.


lock it up

this is how scallops are done

easy and deelishous

[Thebazile78]

Cooking scallops quickly (searing is good, grilling is good) ensures that they taste best.

I remember there being an episode of Good Eats about scallops (http://www.foodnetwork.com/food/show_ea/episode/0,,FOOD_9956_42967,00.html)....I drooled over the seared scallops recipe. YUM!

[PhishHead]

lock it up

this is how scallops are done

easy and deelishous

lets have a scallops/bacon party hippo!

[King Hippos Bandaid]

lets have a scallops/bacon party hippo!


ooooooh, Ill bring the bacon

[PhishHead]

ooooooh, Ill bring the bacon

I will bring the scallops, butter and frying pans!

[King Hippos Bandaid]

I will bring the scallops, butter and frying pans!

Im not gonna be jumped by Eli , am I

[reillyluck]

just dont make them on an electric grill. Ew.

[drjoek]

Bay Scallops vs Sea Scallops


Who ya got?

I prefer the little bay scallops myself

[reillyluck]

1/2 cup chicken broth
1/4 cup white wine
1/2 lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
1/4 cup butter
1 pound scallops
1 tablespoon olive oil
salt and pepper to taste



DIRECTIONS
Preheat the oven broiler.
In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

if the sauce seems too thin, mix some cornstarch and warm water to make a paste and quickly stir some in. you dont need a lot. Again...just in case its too thin. :smile:

Oh and some people might add less Wine...so use as much as your tastebuds like it.

[jauble]

Is there a ronfez.net Iron chef competition in the near future? We'll tell you more at 11.

http://www.aeroplastics.net/WFOR/art/04_Newscaster_4.jpg

[RAAMONE]

i tried this one night and it was actually really good pretty easy

oil
garlic
angel hair
Large scallops
Smaller Portabella caps


brush the caps with oil (i actually used gazebo room dressing) but oil works
grill or sautee the caps until tender
Fry up the scallops with garlic and oil

place one scallop on top of the cap and serve with the angelhair mixed with the juices from the pan

the mushrooms and scallop went really well together and it even looks kinda fancy

[EliSnow]

Unless mikey starts telling us whether he used the recipes people volunteer, and how they turn out, I say no one gives him recipes any more.

At least grasso told us when he failed on the threesome.

[EliSnow]

Im not gonna be jumped by Eli , am I

As long as you behave and keep your hands to yourself, no.

[drjoek]

If I see a link for a mikeyboy cookbook on the left side of this site Im gonna be pissed


WAIT I just clicked on this one (http://www.spreadtheiris.com/)

[mikeyboy]

Unless mikey starts telling us whether he used the recipes people volunteer, and how they turn out, I say no one gives him recipes any more.

At least grasso told us when he failed on the threesome.

I did. It was just in the Whole Foods thread. I used jauble's recipe for the chicken and it was delicious.

[Chigworthy]

+1 for recipezaar.com, as well as the other sites.

Mikey, did you get the large U10 scallops? U10 refers to there being less than 10 scallops per pound. If they were frozen at one time, they will release a lot of fluid under heat, that's why high-heat searing or grilling works good. Really shitty scallops are treated with potassium, I think, which makes the scallop retain water, thusly ripping off the customer who pays per pound. These potassium scallops will piss all over your pan when you cook 'em. I think these are generally the smaller "bay" scallops, but I'm not sure. You probably wouldn't get these at a quality joint like Whole Foods.

Anyway, another awesome way to have scallops is to wrap them in pancetta, serrano ham, or even bacon. The thinner the pork product, the better, as you want to cook them quick. Pancetta and other cured products are best because you don't need to cook the meat, just crisp it. Also, the thinner cured products will stick right on the scallop, so you won't need to pin it in place with a toothpick or whatever. You will usually have to trim the pork to fit the scallops, so there isn't a "skirt" of meat hanging out all lonely with no scallop to party with.

Anyway, you should use a raised grill that can sit in a cookie sheet, that way they don't sit in the jizz that renders out of 'em. Roast 'em in the oven at pretty high heat, until the scallops are just barely done and the pork is crispy. I would say 400 to 450 degrees for 3-7 minutes. They can get overcooked quick, so check 'em at the 3-minute mark.

Quality scallops can be eaten raw, so you're just cooking them long enough to achieve the textures you want (unless using uncured bacon). If you don't have the little grill insert for a cookie sheet, you can use metal skewers. Skewer a few scallops, leaving a decent amount of space betwixt 'em, then rest the skewer on the raised edges of the cookie sheet.

These bad boys are great apps, as well as a main course. We sometimes put a single drop of Rooster sauce (Sriracha) right on the middle of the scallops to give 'em a kick. I've squeezed lime and lemon wedges on them as well, but wasn't too impressed.

[jauble]

Note to self: when cooking seafood new to me check in with chig.

[EliSnow]

I did. It was just in the Whole Foods thread. I used jauble's recipe for the chicken and it was delicious.

Don't I feel sheepish.

[reillyluck]

Unless mikey starts telling us whether he used the recipes people volunteer, and how they turn out, I say no one gives him recipes any more.

At least grasso told us when he failed on the threesome.

he used my pork tenderloin recipe. :wub:

[mikeyboy]

he used my pork tenderloin recipe. :wub:

That went over so well that I've already made it a second time.

[mikeyboy]

Cooking scallops quickly (searing is good, grilling is good) ensures that they taste best.

I remember there being an episode of Good Eats about scallops (http://www.foodnetwork.com/food/show_ea/episode/0,,FOOD_9956_42967,00.html)....I drooled over the seared scallops recipe. YUM!

i tried this one night and it was actually really good pretty easy

oil
garlic
angel hair
Large scallops
Smaller Portabella caps


brush the caps with oil (i actually used gazebo room dressing) but oil works
grill or sautee the caps until tender
Fry up the scallops with garlic and oil

place one scallop on top of the cap and serve with the angelhair mixed with the juices from the pan

the mushrooms and scallop went really well together and it even looks kinda fancy

If anyone cares, I'm torn between these two recipes.

[ibanez23]

i tried this one night and it was actually really good pretty easy

oil
garlic
angel hair
Large scallops
Smaller Portabella caps


brush the caps with oil (i actually used gazebo room dressing) but oil works
grill or sautee the caps until tender
Fry up the scallops with garlic and oil

place one scallop on top of the cap and serve with the angelhair mixed with the juices from the pan

the mushrooms and scallop went really well together and it even looks kinda fancy
I should know better than to read food threads.Now I have to go down the street and get scallops at the fish market.And then a trip to another market for portabellas.(I will also add fresh parsley and lemon).
Thanks Rammone.I think

[EliSnow]

If anyone cares, I'm torn between these two recipes.

Feeling like a fool?

Trying both of them would be breaking all the rules.

[mikeyboy]

Feeling like a fool?

Trying both of them would be breaking all the rules.

I was actually considering breaking the rules.

I'm gonna Iron Chef this bitch up.

[ADF]

I'd lean toward the pasta, but maybe leave out the mushrooms and put in some asparagus and dried pepper flakes for a bit of heat.

[King Hippos Bandaid]

As long as you behave and keep your hands to yourself, no.




Bacon Scallops and Phishy


Thats a Threesome that is worth dieing for

[Landblast]

Try this recipe from ROUXBE. (http://www.rouxbe.com/recipes/79) Takes seconds to sign up, tons of video recipes in HD.

[mikeyboy]

i tried this one night and it was actually really good pretty easy

oil
garlic
angel hair
Large scallops
Smaller Portabella caps


brush the caps with oil (i actually used gazebo room dressing) but oil works
grill or sautee the caps until tender
Fry up the scallops with garlic and oil

place one scallop on top of the cap and serve with the angelhair mixed with the juices from the pan

the mushrooms and scallop went really well together and it even looks kinda fancy

When frying up the scallops, any suggestion as to how much garlic and oil I should use?

[King Hippos Bandaid]

maybe you could have picked up a recipe during the whole foods tour

[jauble]

Not too much oil usually for that sort of thing just coat the bottom of the pan and garlic goes a long way so maybe just a clove.

EDIT: slice it real thin ala good fellas and put that in the pan. A little cilantro and lime wouldnt hurt either but for the two year old it might be a bit much.

[Chigworthy]

I would sear first, then add garlic towards the end.

[mikeyboy]

Update time. I couldn't decide between the seared scallops recommended by Thebazile and the grilled scallops with angel hair pasta recommended by Raaamone, so I decided to buy an extra half pound of scallops and make both. It was good that I did, because when I opened the packages, I realized that they were pretty damn big, and a pound and a half of scallops was only 10 scallops. The pound that I originally bought would have only been six scallops, and three scallops would have looked silly sitting on a mound of angel hair pasta. Both came out delicious. I'm going to have to do this again.

[sailor]

Bay Scallops vs Sea Scallops


Who ya got?

I prefer the little bay scallops myself

i was shocked how many people offered advice without asking this. and it sounds like they were sea scallops, which i'd recommend searing and serving over orzo.

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[nate1000]

Hot curry powder, coconut milk, red yellow and green peppers diced for color, salt, pepper, sugar to taste (you want a balance of hot and sweet) sear the scallops (fat hamburger patty size) first- just flashed on a really hot pan, then finish in curry sauce. serve over angel hair or a bed of jasmine rice.