What is your favorite "Scallop" recipe ?

Page: 12 > Showing page 1 of 2
Author
Hogbody
Junior Burger
  • Total Posts : 29
  • Joined: 2005/04/10 20:19:00
  • Location: ~*~Snoqualmie Valley, WA
  • Status: offline
2007/01/19 20:41:28 (permalink)

What is your favorite "Scallop" recipe ?

I just LOVE scallops and usually eat them wrapped in bacon & deep fried...then sprinkled a bit with fresh lemon
A good scallop tastes like the sea to me......yum !
Anyone like to share their favorite "Scallop" recipe?
#1

45 Replies Related Threads

    Adjudicator
    Sirloin
    • Total Posts : 5065
    • Joined: 2003/05/20 11:25:00
    • Location: Tallahassee, FL
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/19 20:46:50 (permalink)
    I assume we are talking about "bay" scallops???
    #2
    Sundancer7
    Fire Safety Admin
    • Total Posts : 13480
    • Joined: 2001/07/18 14:10:00
    • Location: Knoxville, TN,
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/19 20:52:50 (permalink)
    Whatever the type of scallops, I like the breaded and fried.

    The best I ever had was at Digby Nova Scotia which is I suppose the capital of scallop fishing.

    I went down to the docks and ask for some scallops. The fisherman replied that they do not sell them ther but if you go to Franks Scallops up the street, you can get them there, so I went there. Frank said what do you want and I said scallops. He said that will be five bucks. I paid him and about five minutes later he brought me enough scallops to last the entire day. Great, huge and tasty.

    Paul E. Smith
    Knoxville, TN
    #3
    Michael Hoffman
    Double-chop Porterhouse
    • Total Posts : 18357
    • Joined: 2000/07/01 08:52:00
    • Location: Gahanna, OH
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/19 21:15:23 (permalink)
    I enjoy scallops, both sea and bay, a number of different ways. I'd have to say my very favorite way is sauteed in olive oil and butter with garlic, a squeeze of lemon and some freshly ground black pepper. Then it would be ceviche. Growing up, though, my favorite was deep fried bay scallops at a placed called Chello's in Guilford, Connecticut.
    #4
    Pancho
    Double Cheeseburger
    • Total Posts : 915
    • Joined: 2004/10/20 11:58:00
    • Location: Madison, WI
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/19 21:21:00 (permalink)
    quote:
    Originally posted by Michael Hoffman

    I enjoy scallops, both sea and bay, a number of different ways. I'd have to say my very favorite way is sauteed in olive oil and butter with garlic, a squeeze of lemon and some freshly ground black pepper. Then it would be ceviche. Growing up, though, my favorite was deep fried bay scallops at a placed called Chello's in Guilford, Connecticut.
    I am with you there, sir. For the former, I like to sear them enough to create a beautiful brown glaze top and bottom. It is very important not to overcook them as you well know. Maybe a little fresh parsley sprinkled on top. I guess though that any scallop is delicous properly cooked and/or uncooked!
    #5
    dholk
    Cheeseburger
    • Total Posts : 107
    • Joined: 2004/10/14 23:13:00
    • Location: Southeastern, CT
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/19 21:48:45 (permalink)
    My mom taught me a seafood 'sauce' that is absolutely wonderful with any mild seafood. By mild I mean "having subtle flavor" (or "not fishy" :)) Good fresh scallops definitely fall into this category.

    The general idea is:

    stick of butter
    1/4 cup lemon juice
    1 tablespoon Worcestershire sauce
    15-20 capers (you can do without these if you have to, but they add a lot)

    This is not an exact recipe but should get you close. You want to put all the ingredients in a sauce pan (or the saute pan you are cooking in) and gently warm until the butter is melted. The bottom line as far as heat goes is not so hot as to separate the butter.

    I normally use this to baste fish that I am broiling. If I had some scallops, I would simmer them in this mixture until done and spoon the sauce over the scallops after plating. If these are good fresh scallops, you should err on the side of underdone(like good shrimp).

    I suggested this for scallops, but I think you'll really like this with broiled fish too. My mom broiled flounder with this when I was growing up in NWFL. I use it when cooking the awesome Cod fillets that are available to me up here in New England.

    Dave
    #6
    porkbeaks
    Double Chili Cheeseburger
    • Total Posts : 2216
    • Joined: 2005/05/06 09:05:00
    • Location: Hoschton/Braselton, GA
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/19 22:02:47 (permalink)
    When the scallops are fresh, nothing is better and I'll eat them in all the ways listed above. For special occasions, I like to make Coquilles St. Jacques. Sometimes I add some crabmeat but then, I suppose, it wouldn't be Coquilles St. Jacques. -pb
    #7
    RubyRose
    Double Chili Cheeseburger
    • Total Posts : 2189
    • Joined: 2003/05/07 16:26:00
    • Location: Lehigh Valley, PA
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/20 08:36:13 (permalink)
    I like scallops too and usually sautee them like Michael Hoffman described. Sometimes I bake them like this:

    SEASONED SCALLOPS

    1 Tbs. olive oil
    2 Tbs. melted butter
    2 Tbs. lemon juice
    1/ 4 cup packaged breadcrumbs
    3 Tbs. grated parmesan cheese
    1 clove finely minced garlic
    2 tsp. finely minced fresh parsley
    1 /2 tsp. salt
    1/ 4 tsp. pepper
    1 pound sea scallops

    Mix oil and butter in a shallow baking dish (I use a glass pie plate). Add remaining ingredients except scallops and mix. Add scallops; toss to coat with mixture. Bake uncovered, at 350 degrees for 20 minutes or until scallops are done.

    My favorite way to make bay scallops is this salad. Sometimes I make it the night before and take to work for lunch (pack greens in a separate baggie or container so they don'e get soggy).

    MARGARITA SCALLOP SALAD

    3 Tbs. fresh lime juice, divided
    2 Tbs. minced fresh parsley
    1 Tbs. minced fresh basil (or 1 tsp. dried basil)
    1 pound sea scallops
    1/ 4 cup chicken broth
    2 Tbs. olive oil
    1/ 4 cup fresh orange juice
    1 Tbs. tequila
    1/ 4 tsp. salt
    1/ 4 tsp. freshly ground black pepper
    1 1/ 2 cups cherry or pear tomatoes, halved
    1/ 2 sweet onion, halved and thinly sliced
    1 cup thinly sliced cucumber
    1 1/ 2 cups fresh corn kernels (or frozen corn kernels, thawed)
    2 cups mixed salad greens

    In a bowl, combine 2 Tbs. of the lime juice, the parsley and basil. Add the scallops, tossing to coat. Let stand at room temperature for 10 minutes. Meanwhile, in a large bowl, combine remaining 1 Tbs. lime juice, broth, oil, orange juice, tequila, salt and pepper. Add the tomatoes, onion, cucumber and corn, tossing to coat. Preheat the grill. Thread the scallops on 8 skewers. Spray the rack – off the grill- with nonstick cooking spray. Place the skewers on the rack, cover and grill at medium, or 6 inches from the heat, turning once, for 4 to 6 minutes, or until the scallops are just opaque throughout. Place tomato mixture on top of greens and then top with scallops. Serves 4.
    Note: If using fresh corn, I usually blanch it first.
    #8
    Hogbody
    Junior Burger
    • Total Posts : 29
    • Joined: 2005/04/10 20:19:00
    • Location: ~*~Snoqualmie Valley, WA
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 11:39:33 (permalink)
    Great ideas...thanks for sharing.
    Wow "Sundancer" sounds like you got them fresh as can be
    Yum !!! Teri
    #9
    Scarlett
    Cheeseburger
    • Total Posts : 402
    • Joined: 2003/09/20 12:32:00
    • Location: Albemarle, NC
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 12:11:48 (permalink)
    In reply to porkbeaks Coquilles St. Jacques.. to me, too, that is the best 'special occasion' scallop dish. I love them fixed ANY way.


    #10
    the ancient mariner
    Filet Mignon
    • Total Posts : 3987
    • Joined: 2004/04/06 21:00:00
    • Location: st petersburg, florida
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 12:36:02 (permalink)
    Peconic Bay, in between the fancy South Fork and the getting fancy North Fork of LOOOOOOOOOONG Island
    NY in noted for it's scallops. When I was younger, a long time ago,(you may be still able to) you could drive up to the platform of the wholesalers warehouse just outside Greenport and buy scallops right out of the bay. There was a little 3 or 4 seat shed on the parking lot that served 'em sauted in butter and oil while listening to music of the big bands, on tape----BYOB and no dancing allowed (they didn't have a cabaret licence).

    The scallops were fantastic and as Mr Hogbody says----they taste like the sea to me too, especially when you are looking at the bay and smelling the salt air. Bon Apetit Julia, RIP.

    #11
    Foodbme
    Porterhouse
    • Total Posts : 10199
    • Joined: 2006/09/01 14:56:00
    • Location: Gilbert, AZ
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 13:37:17 (permalink)
    I've found that many times what resraurants and stores sell as scallops really aren't scallops. How do you tell the difference between the real and the imitation scallops without tasting them??
    #12
    porkbeaks
    Double Chili Cheeseburger
    • Total Posts : 2216
    • Joined: 2005/05/06 09:05:00
    • Location: Hoschton/Braselton, GA
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 18:34:33 (permalink)
    quote:
    Originally posted by Foodbme

    I've found that many times what resraurants and stores sell as scallops really aren't scallops. How do you tell the difference between the real and the imitation scallops without tasting them??


    This is from the New York Seafood Council:

    Q: Are skates really used to make "imitation" scallops?

    A: The long-held myth that skate wings are often cut into pieces to be sold as scallops is one of those "believe it or not" stories that was never a common practice. The unusual bands of muscle fibers in skate wings would make it very difficult to produce a product that remotely resembles a scallop. In addition, this process would probably be so labor intensive that the resulting product could make the product cost almost as much as the real scallop that it was intended to imitate. Although the myth is untrue, it does pay homage to the sweet and appealing shellfish-like taste of skate.
    #13
    CajunKing
    Sirloin
    • Total Posts : 6382
    • Joined: 2006/07/06 19:49:00
    • Location: Live at Saint Clair
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 19:28:32 (permalink)
    Paprika Scallops

    3/4 cup seasoned bread crumbs
    1 TBSP paprika (I like the smoked paprika better then sweet paprika)
    1/4 cup flour
    2 pounds bay scallops
    4 TBSP butter
    1/2 cup scallions, chopped
    2 TBSP parsley, chopped

    Combine the bread crumbs, paprika and flour in a mixing bowl

    Add the scallops and toss to thoroughly coat

    Melt the butter over medium high heat in a large frying pan

    If you do not a pan big enough to fry the scallops in one layer do them in 2 batches

    Add the scallops and cook for 5 minutes stirring gently

    let them brown nicely, add the scallions and parsley and cook about 2-3 minutes longer

    Serve with short grain brown rice
    #14
    CajunKing
    Sirloin
    • Total Posts : 6382
    • Joined: 2006/07/06 19:49:00
    • Location: Live at Saint Clair
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 19:29:54 (permalink)
    Baked Flounder with Scallop Dressing

    Scallop Stuffing:
    1/2 cup butter
    2 cloves garlic, minced
    1 small onion, finely chopped
    1/2 pound bay scallops, chopped
    salt & black pepper
    dry white wine
    fine bread crumbs
    6 (6-8oz) flounder fillets
    1/4 cup butter, melted
    1/2 cup hot water

    White Sauce:
    2 TBSP butter
    2 TBSP flour
    1 cup milk
    salt & pepper
    dry white wine

    In a 10 inch skillet, melt the 1/2 cup butter

    Add garlic and onion and saute until onions are translucent

    Add scallops and cook 2-3 minutes

    Season with salt, pepper and white wine to taste

    Add sufficient bread crumbs to a moist stuffing

    Place each flounder fillet dark side up on a flat surface

    Place the stuffing in the center of each fillet, dividing evenly between the fillets

    Fold both ends of each fillet over the stuffing, overlapping the ends

    Pour melted butter and hot water into 9x13 baking dish

    Transfer the stuffed fillets to the baking dish and bake 20 minutes in a 350 degree oven

    In a small saucepan, melt the butter

    Whisk in the flour, cook over low heat 2-3 minutes whisking constantly

    Then add milk, salt, pepper & white wine

    Increase the heat to medium whisking constantly until thickened

    When the flounder has baked 20 minutes, pour the white sauce over the fillets

    Return to the oven and briefly heat until the sauce begins to bubble
    #15
    CajunKing
    Sirloin
    • Total Posts : 6382
    • Joined: 2006/07/06 19:49:00
    • Location: Live at Saint Clair
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 19:31:50 (permalink)
    Scallop Fried Rice

    4 cups bay scallops
    1/2 cup oil
    4 eggs, slightly beaten
    2 (4oz) cans mushrooms (drained)
    2 tsp salt
    Black pepper
    8 Cups cooked rice
    1/4 cup Soy Sauce
    1 Cup green onions, chopped

    Fry scallops in oil, in large pan for 2 minutes, stirring constantly

    Add eggs, mushrooms, salt & pepper fry over medium heat for 5 minutes

    stirring constantly, add rice and soy sauce fry for 5 more minutes

    stirring frequently

    mix in chopped green onions
    #16
    CajunKing
    Sirloin
    • Total Posts : 6382
    • Joined: 2006/07/06 19:49:00
    • Location: Live at Saint Clair
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 19:33:04 (permalink)
    Scallop Saute over wild rice

    3 TBSP butter
    3 TBSP olive oil
    8 ounces fresh mushrooms, sliced
    1 bunch green onions, chopped
    2 pounds fesh scallops, rinsed & drained
    2 TBSP lemon juice
    1/2 tsp salt
    1/2 tsp black pepper
    1/4 tsp white pepper
    1/2 tsp cayenne pepper
    dash of tabasco
    Wild Rice

    In large skillet or saute pan, het butter and oil until it sizzles

    Add mushrooms, and onions saute about 5 minutes

    Add scallops and saute and additional 5-6 minutes

    Add lemon juice and seasonings

    Remove from heat and serve over the wild rice

    #17
    CajunKing
    Sirloin
    • Total Posts : 6382
    • Joined: 2006/07/06 19:49:00
    • Location: Live at Saint Clair
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 19:35:48 (permalink)
    Scallops & Grits

    2 pound, bay scallops
    1 tsp salt
    2 cups cooked grits
    1 (6 oz) tube garlic cheese
    1 tsp butter
    1 tsp ground white pepper
    6 slices bacon, diced
    2 cups sliced fresh mushrooms
    1 cup sliced scallions
    4 cloves garlic, peeled and minced
    2 TBSP chopped fresh parsley
    6-8 tsp lemon juice
    Salt & Pepper


    Combine salt, grits, cheese, butter & bacon in top of a double boiler, keep warm over simmering water.

    Saute bacon, until done but not crisp, remove bacon from pan

    Drain drippings reserving 2 TBSP in skillet

    Return bacon to skillet

    Add scallops, and saute until beginning to turn opaque.

    add mushrooms saute 2-4 minutes or until scallops are firm

    add scallions and garlic, stirring well

    add parsley, lemon juice salt and pepper to taste

    Spoon grits evenly onto 4 serving plates

    spoon scallop mixture over grits and serve immediately
    #18
    CajunKing
    Sirloin
    • Total Posts : 6382
    • Joined: 2006/07/06 19:49:00
    • Location: Live at Saint Clair
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/21 19:38:00 (permalink)
    Not that I LOVE scallops mind you.

    Port St Joe, Florida usually has a scallop festival at the end of August, I go down and sample ALL the delicious things they have to offer, and then bring back a hundred pounds of bay scallops.
    #19
    V960
    Double Chili Cheeseburger
    • Total Posts : 2429
    • Joined: 2005/06/17 09:25:00
    • Location: Kannapolis area, NC
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/22 10:24:46 (permalink)
    quote:
    Originally posted by Michael Hoffman

    I enjoy scallops, both sea and bay, a number of different ways. I'd have to say my very favorite way is sauteed in olive oil and butter with garlic, a squeeze of lemon and some freshly ground black pepper. Then it would be ceviche. Growing up, though, my favorite was deep fried bay scallops at a placed called Chello's in Guilford, Connecticut.

    I've started using orange juice squeezed over the bay scallops to finish them...the sweetness and acidity is interesting.

    For diver scallops...quickly seared or grilled.
    #20
    Ashphalt
    Double Chili Cheeseburger
    • Total Posts : 1644
    • Joined: 2005/09/14 11:31:00
    • Location: Sharon, MA
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/22 10:46:07 (permalink)
    As a kid I liked scallops best the way I first had them. Deep fried, preferably plate after plate at the annual scallop festival in New Bedford. Of course, at home we just broiled them with butter and drizzled a little butter on them. That worked, too.

    Now, we have two regular scallop dishes. One is in a cream sauce with mushrooms and leeks. It's sort of a version of Coquille St. Jacques but we like it over rice rather than served in a shell.

    Our other return-to scallop dish is scallops in Thai red curry, usually with some snow peas and water chestnuts, although the veggies can vary.

    A third dish we don't make as often any longer is seafood risotto, which we typically make with just mussels and scallops.

    Of course, a fried scallop roll at any good clam shack works, too.
    #21
    Michael Hoffman
    Double-chop Porterhouse
    • Total Posts : 18357
    • Joined: 2000/07/01 08:52:00
    • Location: Gahanna, OH
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/22 10:54:09 (permalink)
    quote:
    Originally posted by V960

    quote:

    I've started using orange juice squeezed over the bay scallops to finish them...the sweetness and acidity is interesting.

    For diver scallops...quickly seared or grilled.

    Orange juice sounds interesting. I'll try that.

    I can't get diver scallops where I am.
    #22
    ann peeples
    Sirloin
    • Total Posts : 8323
    • Joined: 2006/05/21 06:45:00
    • Location: West Allis, Wisconsin
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/22 11:39:31 (permalink)
    Soak em in beer,then dip in seasoned flour and deep fry-serve with tatar sauce and remoulade sauce.Simple and wonderful!!
    #23
    desertdog
    Double Chili Cheeseburger
    • Total Posts : 1946
    • Joined: 2006/05/24 19:03:00
    • Location: Scottsdale, AZ
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/22 11:46:33 (permalink)
    Scalloped potatoes.
    #24
    ann peeples
    Sirloin
    • Total Posts : 8323
    • Joined: 2006/05/21 06:45:00
    • Location: West Allis, Wisconsin
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/22 11:56:55 (permalink)
    LOL,desertdog..
    #25
    Sundancer7
    Fire Safety Admin
    • Total Posts : 13480
    • Joined: 2001/07/18 14:10:00
    • Location: Knoxville, TN,
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/22 17:28:57 (permalink)
    The only way I have ever had them was fried. I dip them in flour and some spices and let them rip for a few minutes until they brown and enjoy.

    Paul E. Smith
    Knoxville, TN
    #26
    Sonny Funzio
    Double Cheeseburger
    • Total Posts : 907
    • Joined: 2006/02/13 15:21:00
    • Location: Detroit, MI
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/22 20:55:11 (permalink)
    Definitely the classic recipe, Coquilles St. Jacque


    Coquilles St. Jacque

    INGREDIENTS
    1/2 cup dry bread crumbs
    5 tablespoons melted butter
    6 ounces shredded Gruyere cheese
    3/4 cup sour cream
    1/3 cup mayonnaise
    1/3 cup dry white wine
    1 tablespoon chopped fresh parsley
    1 pound sea scallops, quartered
    1/2 pound button mushrooms, sliced
    1/2 cup finely chopped onion

    DIRECTIONS
    1. In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.

    2. In another small bowl, combine the cheese, mayonnaise/sour cream, wine and parsley; mix thoroughly and set aside.

    3. In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.

    4. Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.

    5. Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.


    When I used to serve it at the restaurant, I added partially cooked broccoli florets as well. This was at the restaurant P.J. Clarkes in Birmingham, MI in the 1970's... the broccoli idea came from our New York P.J. Clarkes location.



    #27
    mollydingle
    Cheeseburger
    • Total Posts : 221
    • Joined: 2005/10/14 15:30:00
    • Location: Lawrence, MA
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/25 12:37:13 (permalink)
    Re porkbeaks. I have been told by old time fishermen in both Maine and Massachusetts, that 'tongues and sounds'(flesh near the gills) is frequently sustituted for scallops. A good way to tell is size. Anything that looks too consistent with no individual variation or a less than creamy taste is probably fake. You want a mild flavor, not too chewy or overpowering.
    Fried with a cold beer and a warm sunny deck overlooking the water. can you tell it's cold here today?
    #28
    mollydingle
    Cheeseburger
    • Total Posts : 221
    • Joined: 2005/10/14 15:30:00
    • Location: Lawrence, MA
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/25 12:38:16 (permalink)
    Or lightly grilled with ginger soy sauce...
    #29
    Top
    Cheeseburger
    • Total Posts : 222
    • Joined: 2004/10/25 12:41:00
    • Location: Norridgewock, ME
    • Status: offline
    RE: What is your favorite "Scallop" recipe ? 2007/01/25 13:02:24 (permalink)
    Fried is good, broiled is good, but St Jacques would be my pick.
    There are three different versions in Howard Mitcham's 'Provincetown Seafood Cookbook', and I pick bits from each depending on what's in the pantry.
    Top
    #30
    Page: 12 > Showing page 1 of 2
    Jump to:
    © 2014 APG vNext Commercial Version 5.1