sea scallops

Hi does anyone have a simple scallop recipe?  How about baked scallops?

One of my favorite is to just sear them in browned butter. Make sure they're diver or "dry" scallops to get a good sear on them. 

agnesrob


One of my favorite is to just sear them in browned butter. Make sure they're diver or "dry" scallops to get a good sear on them. 

Absolutely!  And PLEASE sear them in a good European butter --- Kerrygold Irish Butter is our choice for searing scallops, dipping lobster, drizzling on King Crab legs or as an accompaniment with any FINE seafood.
 
Enjoy. 

agnesrob


One of my favorite is to just sear them in browned butter. Make sure they're diver or "dry" scallops to get a good sear on them. 

lightly dusting the flat sides in rice flour helps get a good sear, too.

blue heaven


Hi does anyone have a simple scallop recipe?  How about baked scallops?

the problem with a baked dish is they're soooo easy to overcook. better to sear and then sauce if you want. buerre blanc is great, with enough fat and tartness to make the scallops happy.

appycamper

blue heaven


Hi does anyone have a simple scallop recipe?  How about baked scallops?

the problem with a baked dish is they're soooo easy to overcook. better to sear and then sauce if you want. buerre blanc is great, with enough fat and tartness to make the scallops happy.

I totally agree.  I have never, repeat NEVER, had a "baked" scallop dish that I really liked. 

Somehow, scallops only seem to work by searing in a cast-iron skillet, or using in chowders.
 
But, HEY!, that's just my opinion   .

Doc, your opinion is fine with me, cause it just so happens to co-inside
with my opinion.  Scallops are big ( well, except bays which are small) on Long Island where I hail from----just sear them.  Easy and dee- lich-ous !!!!!

We picked up some scallops once that were not dry. (A mistake not made twice)
I dipped them lightly in brown sugar and sauteed in butter. Tasted just fine but I set off my fire alarm!

Hi guys SEARED IN BUTTER IT IS!  I couldn't agree more think I will add a little fresh tarragon to the browned butter simple bu delicious!

And, may I add, I have the method for searing in cast iron, along with a couple of 'food porno' type photos on my website. 

I'm not sure it such a post is legal (if not, moderators, PLEASE delete it) but I am SOOoo adamant about properly preparing these wonderful sea scallops, that I have often featured them on my site.

Carrion, please.

Coquilles St Jacque is a delicious baked scallop dish. You can use sea scallops ( even the "wet' ones will work just fine ) quartered in this dish. But the more expensive bay scallops work best -   $19/lb the last time I bought some a few weeks ago. The dish is very rich, so, a pound can easily serve three people. (well, maybe not three typical "Roadfooders".) 

Be careful to not overcook the scallops - most recipes call for 10-12 minutes in the oven, but I think about 8 minutes is just about right.

Cheers, John 

Too rich for my blood John-------I have had them as an appetizer which is enough for me------same with Alfredo, too rich ------us old sailors are used to the more simple tastes.  Plain scallops seared in butter can't be beat, by yumpin yimminy.

By the way, Mary and I visited the Floridian on Treasure Island.  Your recommendation.  We were headed for the Viennese Hot Dog Joint next door but
I thought of your comment that they made excellent Cubans-----and I agree. We really enjoyed them.  Thanks for the good advise. 

I've been enjoying dipping them into pesto and
grilling.

And the Floridian's black beans are great too.

We love the woman who runs the hot dog joint and the way she fusses over every order.

Cheers, John 

And how do you tell a "dry" scallop? I'm serious here, because I've had a lesson from a scallop pro. A "little" soaking is hard to tell. Some Chinese scallops are almost all water. You know, of course, when you cook them, but to be able to tell in the fish store display, especially if frozen, is very hard. My friend's advice was to trust your fish store. He knew the biz, as he was the largest dealer in dry scallops in the USA.

Be careful when buying bay scallops. Over most of the United States when one tries to buy bay scallops one is actually getting those terrible little Southern calico scallops. And they're paying the bay scallop price.

I like searing them and topping them with bearnaise sauce!! Yummy!

DocChuck


And, may I add, I have the method for searing in cast iron, along with a couple of 'food porno' type photos on my website. 

I'm not sure it such a post is legal (if not, moderators, PLEASE delete it) but I am SOOoo adamant about properly preparing these wonderful sea scallops, that I have often featured them on my site.

Carrion, please.

You've referred several tmes to "Your Web Site". What is the Address???

Other than the traditional Battered and deep fried from Clam Shacks and other rustic locations (our favorite preparation), We encountered a dish in the Norfolk/Williamsburg, VA area that goes by several names...Seafood Imperial, Crab Imperial, Crab Norfolk etc etc. It is a thick, very rich, creamy sauce full and I do mean full of  Crab, Scallops, Clams and Oysters. Much thicker and less 'soupy' than any Chowder I have ever had. We really liked it, but found that it was so "rich" that we could only consume small amounts.

Al, while it may be true that the delicate and lovely Janet may only be able to consume small amounts, we all know somewhat differently about you...

And, by the way, that variable dish you refer to is something related to crab imperial , but never, crab Norfolk, which is an incredible richness of lump crabmeat and butter with suitable sesonings...

Cheers, John 

Foodbme

DocChuck


And, may I add, I have the method for searing in cast iron, along with a couple of 'food porno' type photos on my website. 

I'm not sure it such a post is legal (if not, moderators, PLEASE delete it) but I am SOOoo adamant about properly preparing these wonderful sea scallops, that I have often featured them on my site.

Carrion, please.

You've referred several tmes to "Your Web Site". What is the Address???

 
Not allowed to post URL here.  But I think you can click on name "DocChuck", go to the 'info' page, then click on "Home page" which should take you to my blog.  Oh, and by the way, I posted a pretty decent recipe (and photos) for Maryland Crab Imperial just a few days ago.  Must be liked by someone - it has been 'hit' 78 times in the last two days.


PS - I NEVER post "Comments" except from registered MySpace 'friends.'
 

The forum software won't allow posters who have less than a certain # of posts (I forget number) to post links. This is done to keep people from signing up to post spam, but as in this case, sometimes keeps people from innocently posting links to personal pages. 

Too rich for my blood John-------I have had them as an appetizer which is enough for me------same with Alfredo, too rich ------us old sailors are used to the more simple tastes. Plain scallops seared in butter can't be beat, by yumpin yimminy.

the ancient mariner


Same here for me, Mr Mariner ----