Cooking and preparing scallops...?!
I have just bought 3 scallops to use as a starter for tonights meal!. The fishmonger told me to fry them in a little oil or butter for no more than a minute but i never thought about preparing them!. Do I need to clean them!? Should I fry as whole or slice!? Am I better to use the orange bit or throw it away!? Am i ok to serve with a small side salad and lemon or should I squeeze the lemon on while they are cooking!?
Sorry, I know there are a few questions but I really want them to be great-my hubby's favourite but i have never cooked them!.
Thanks!Www@FoodAQ@Com
Sorry, I know there are a few questions but I really want them to be great-my hubby's favourite but i have never cooked them!.
Thanks!Www@FoodAQ@Com
Answers:
My husband loves his scollops wrapped in streaky bacon and fried in a little hot butter not to much because fat will come out of bacon keep turning until all sides of bacon are slightly crispy, I do remove orange bit but it can be eaten it is the roe!. I serve with a fresh tomato and onion finely chopped and mixed with oil and lemon and seasoned, sometimes a little farfallini pasta (very tiny bows) cooked cooled and mixed with the tomato & onion mix!. EnjoyWww@FoodAQ@Com
here ya go! scale down and adjust to taste
SUMMER SALAD CARMELIZED SEA SCALLOPS
SWEET HERB VINAIGRETTE
4 SERVINGS
SALAD MIX
2 HEADS ROMAINE HEARTS (Washed cut 1 1/2 ")
1/2 PT!. YELLOW GRAPE TOMATOES (WASHED CUT IN 1/2)
1/2 PT!. RED GRAPE TOMATOES (WASHED CUT IN 1/2)
4OZ!. RED RADISHES (grated)
2 HEADS LOLA ROSA (WASHED AND Cored)
2OZ!. FRESH CHERVIL (NO STEMS)
2OZ!. FRESH CHIVES (2" STICKS)
2OZ!. FRESH BASIL (LEAVES ONLY)
4OZ!. ARUGULA
1 VIDALLIA ONION (SLICED THIN)
VINAIGRETTE
1 LEMON (JUICED)
1/2 CUP CHAMPAGNE VINEGAR
1 1/2 CUPS COLD PRESSED EXTRA VIRGIN OLIVE OIL
1/4 CUP DIJON MUSTARD
SEA SALT & FRESH PEPPER TO TASTE
Mix all ingredients together
SCALLOPS
16 U-10 FRESH SCALLOPS
1 LEMON (JUICED)
1/2 CUP GOLDEN SOY SAUCE
SEA SALT AND FRESH PEPPER
1/4 CUP GRAPESEED OIL
CLEAN SIDE MUSCLE FROM SCALLOPS
IN A BOWL ADD LEMON JUICE, SOY AND SEASONING!.
IN A SAUTE PAN SEAR SCALLOPS ON HIGH HEAT UNTIL GOLDEN BROWN REDUCE HEAT AND CONTINUE TO COOK UNTIL SCALLOPS ARE MEDIUM RARE!.
TOSS SALAD MIXTURE AND ARRANGE ON A LARGE PLATE!. ADD SCALLOPS TO PLATE AND SERVE!.Www@FoodAQ@Com
SUMMER SALAD CARMELIZED SEA SCALLOPS
SWEET HERB VINAIGRETTE
4 SERVINGS
SALAD MIX
2 HEADS ROMAINE HEARTS (Washed cut 1 1/2 ")
1/2 PT!. YELLOW GRAPE TOMATOES (WASHED CUT IN 1/2)
1/2 PT!. RED GRAPE TOMATOES (WASHED CUT IN 1/2)
4OZ!. RED RADISHES (grated)
2 HEADS LOLA ROSA (WASHED AND Cored)
2OZ!. FRESH CHERVIL (NO STEMS)
2OZ!. FRESH CHIVES (2" STICKS)
2OZ!. FRESH BASIL (LEAVES ONLY)
4OZ!. ARUGULA
1 VIDALLIA ONION (SLICED THIN)
VINAIGRETTE
1 LEMON (JUICED)
1/2 CUP CHAMPAGNE VINEGAR
1 1/2 CUPS COLD PRESSED EXTRA VIRGIN OLIVE OIL
1/4 CUP DIJON MUSTARD
SEA SALT & FRESH PEPPER TO TASTE
Mix all ingredients together
SCALLOPS
16 U-10 FRESH SCALLOPS
1 LEMON (JUICED)
1/2 CUP GOLDEN SOY SAUCE
SEA SALT AND FRESH PEPPER
1/4 CUP GRAPESEED OIL
CLEAN SIDE MUSCLE FROM SCALLOPS
IN A BOWL ADD LEMON JUICE, SOY AND SEASONING!.
IN A SAUTE PAN SEAR SCALLOPS ON HIGH HEAT UNTIL GOLDEN BROWN REDUCE HEAT AND CONTINUE TO COOK UNTIL SCALLOPS ARE MEDIUM RARE!.
TOSS SALAD MIXTURE AND ARRANGE ON A LARGE PLATE!. ADD SCALLOPS TO PLATE AND SERVE!.Www@FoodAQ@Com
The orangy thing is called the coral, and is very tasty, but remove it from the white part as it does not take as long to cook and if you cook both together it will go a little tough, just flash fry them with a little oil and season with salt!. pepper and alittle lemon juice, if you like you can also add a little cayenne pepper they are beautifulWww@FoodAQ@Com
The Best way to prepare a good scallop is to get the frying pan very hot, take off the "Yellow bit" and fry in a little olive oil for about a minute (30 Seconds a side,) and then squeeze on some lemon juice in the last 10 seconds of cooking time!.
serve with a small side salad with a squeeze of lemon as a dressing!.
Fry The Coral (Orange Bit) In a tremendously hot pan, with a bit of Olive Oil, they take absolutely no time to cook at all, 20-30 seconds!. Enjoy
Your Friend
MattWww@FoodAQ@Com
serve with a small side salad with a squeeze of lemon as a dressing!.
Fry The Coral (Orange Bit) In a tremendously hot pan, with a bit of Olive Oil, they take absolutely no time to cook at all, 20-30 seconds!. Enjoy
Your Friend
MattWww@FoodAQ@Com
Here you go, a recipe that should help you have a fabulous starter to dinner (see sources below)!. These would be very nice over a small simple salad!.
Keep them whole, and remove the orange thingy, and yes you should probably give them a good rinse!.Www@FoodAQ@Com
Keep them whole, and remove the orange thingy, and yes you should probably give them a good rinse!.Www@FoodAQ@Com
you have to remove the orange thing and season with s&p then quickly sear them whole in little butter & oil - they should have a nice brown crust on each side
remove add to salad then add lemon - if you add lemon to quick it will cook the fish and make it toughWww@FoodAQ@Com
remove add to salad then add lemon - if you add lemon to quick it will cook the fish and make it toughWww@FoodAQ@Com
A really good way to cook them is to put just 1 clove of finely chopped garlic in some olive oil, and lightly fry them in this!. Serve with just the lightly flavoured oil on them - not even any garlic bits!. No lemon juice!. Less is more!.Www@FoodAQ@Com
Take them out of the shell!. Use just the white meat!. Cook in a little oil a couple of min!. If you want you can roll them in some seasoned bread crumbs and fry!. Serve with a slice of lemon!. Good luckWww@FoodAQ@Com
Videojug it>L00000k, link below!. Lovely, i made them!. mmmmWww@FoodAQ@Com
Rinse them, Sautee in butter & lil garlic or garlic salt!. only for a few minutes!. Do not slice them!. squeeze lemon on them and they are done!. very easy to make!. Just do not over cook!.Www@FoodAQ@Com
Wash them with water, and then make sure you pat them totally dry, fry whole, yes a side salad would be awesome with themWww@FoodAQ@Com