I bought a bag of scallops?!
any idea of how I should prepare them!?Www@FoodAQ@Com
Answers:
I like the basics - sauteed in fresh butter and garlic, with a squeeze of lemon over top, till opaque but not overdone!.Www@FoodAQ@Com
Scallops Provencal
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
If you're using bay scallops, keep them whole!. If you're using sea scallops, cut each 1 in half horizontally!. Sprinkle with salt and pepper, toss with flour, and shake off the excess!.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer!. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side!. This should take 3 to 4 minutes, total!. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops!. Add the wine, cook for 1 minute, and taste for seasoning!. Serve hot with a squeeze of lemon juice!.Www@FoodAQ@Com
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
If you're using bay scallops, keep them whole!. If you're using sea scallops, cut each 1 in half horizontally!. Sprinkle with salt and pepper, toss with flour, and shake off the excess!.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer!. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side!. This should take 3 to 4 minutes, total!. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops!. Add the wine, cook for 1 minute, and taste for seasoning!. Serve hot with a squeeze of lemon juice!.Www@FoodAQ@Com
Scallop Casserole
Now this sounds GREAT!!!!
2 12-oz!. packages Fresh or Frozen Scallops
1/4 cup Onion, chopped
2 Tbs!. Butter or Margarine
1 10-oz!. can Condensed Cream of Mushroom Soup
1/2 cup Milk
1 tsp!. Curry Powder
Dash of Pepper
1 cup Sharp Cheddar Cheese, grated
1 1-lb!. can French-cut Green Beans, drained
1 cup Soft Bread Crumbs
2 Tbs!. Butter or Margarine, melted
Simmer scallops in a large pot of lightly salted boiling water for 3 or 4 minutes; drain and reserve!.
Sauté onions in a skillet over medium heat, using 2 tablespoons of butter or margarine, for about 5 to 8 minutes until they are nearly clear and tender, but not yet brown!. Add cream of mushroom soup, milk, curry powder, pepper, and half of the shredded cheddar cheese to the sautéed onions and heat, stirring frequently, until the cheese is melted!.
Meanwhile, slice cooked, drained, and cooled scallops crosswise, and mix with the drained green beans in a 10-inch by 7-inch oven-proof baking dish!.
Pour bubbling soup and cheese mixture over the top of the scallops and green beans, sprinkle the top with the remaining half-cup of grated cheddar cheese and the soft bread crumbs, and drizzle the melted butter or margarine over the top of the casserole!.
Bake in a pre-heated 425-F degree oven for 15 to 20 minutes until bubbling and heated through!. Remove your casserole from the oven and serve after cooling for several minutes!. Goes well with plain pasta or rice and a small side salad!.Www@FoodAQ@Com
Now this sounds GREAT!!!!
2 12-oz!. packages Fresh or Frozen Scallops
1/4 cup Onion, chopped
2 Tbs!. Butter or Margarine
1 10-oz!. can Condensed Cream of Mushroom Soup
1/2 cup Milk
1 tsp!. Curry Powder
Dash of Pepper
1 cup Sharp Cheddar Cheese, grated
1 1-lb!. can French-cut Green Beans, drained
1 cup Soft Bread Crumbs
2 Tbs!. Butter or Margarine, melted
Simmer scallops in a large pot of lightly salted boiling water for 3 or 4 minutes; drain and reserve!.
Sauté onions in a skillet over medium heat, using 2 tablespoons of butter or margarine, for about 5 to 8 minutes until they are nearly clear and tender, but not yet brown!. Add cream of mushroom soup, milk, curry powder, pepper, and half of the shredded cheddar cheese to the sautéed onions and heat, stirring frequently, until the cheese is melted!.
Meanwhile, slice cooked, drained, and cooled scallops crosswise, and mix with the drained green beans in a 10-inch by 7-inch oven-proof baking dish!.
Pour bubbling soup and cheese mixture over the top of the scallops and green beans, sprinkle the top with the remaining half-cup of grated cheddar cheese and the soft bread crumbs, and drizzle the melted butter or margarine over the top of the casserole!.
Bake in a pre-heated 425-F degree oven for 15 to 20 minutes until bubbling and heated through!. Remove your casserole from the oven and serve after cooling for several minutes!. Goes well with plain pasta or rice and a small side salad!.Www@FoodAQ@Com
There are 1430 recipes for cooking scallops:
http://www!.cooks!.com/rec/search/0,1-0,ho!.!.!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/search/0,1-0,ho!.!.!.Www@FoodAQ@Com