Cooking sea scallops for the 1st time?!
Any ideas for cooking scallops!? I've never even tasted one much less cooked them!. The bag says to do a mixture of bread crumbs with salt, garlic powder & parmesan cheese & then bake it!. I don't know!. Doesn't sound that good!.Www@FoodAQ@Com
Answers:
That does sound gross! LOL Make one of these -- all 3 are winners!
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!.
--Ina Garten
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Sauteed Scallops
1?2 pounds bay scallops
? cup all-purpose flour
kosher salt and pepper to taste
3-4 Tbsp!. olive oil
2 garlic cloves, minced
lemon wedges
chopped fresh parsley for garnish, optional
Wash scallops and pat dry!. Put flour in a shallow bowl and season w/ salt and pepper!. Roll scallops in seasoned flour!. Heat olive oil over medium heat; add scallops and cook for 3 to 4 minutes, stirring occasionally!. Halfway through cooking, stir in minced garlic!.
Stir in parsley and serve with lemon wedges!. Serve with pasta or rice!.
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Scallops Charleston
-Paula Deen
1 ? pounds fresh sea scallops
Salt and pepper to taste
? teaspoon garlic powder
? teaspoon paprika
? cup finely chopped fresh basil
Flour for dusting
? cup sherry or dry white wine (I used Zinfandel white wine)
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup grated Gruyére cheese
Season scallops with salt, pepper, garlic powder, paprika, and basil!. Dust scallops with flour!. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil!. Cook scallops on both sides until browned!. Remove scallops from pan!.
To the drippings in the pan, add the win, shallots, and mushrooms, cook for approximately 3 to 4 minutes!. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour!. Mix well and cook for 2 minutes over low heat, stirring constantly!.
Pour shallots, mushrooms, and liquid from scallops into flour mixture!. Mix well!. Stir scallops into sauce!. (If too thick, you can think with clam juice or chicken stock)!. Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned!. Serve with wild rice, salad and crusty bread!.
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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!.
--Ina Garten
------------------------------
Sauteed Scallops
1?2 pounds bay scallops
? cup all-purpose flour
kosher salt and pepper to taste
3-4 Tbsp!. olive oil
2 garlic cloves, minced
lemon wedges
chopped fresh parsley for garnish, optional
Wash scallops and pat dry!. Put flour in a shallow bowl and season w/ salt and pepper!. Roll scallops in seasoned flour!. Heat olive oil over medium heat; add scallops and cook for 3 to 4 minutes, stirring occasionally!. Halfway through cooking, stir in minced garlic!.
Stir in parsley and serve with lemon wedges!. Serve with pasta or rice!.
------------------------------
Scallops Charleston
-Paula Deen
1 ? pounds fresh sea scallops
Salt and pepper to taste
? teaspoon garlic powder
? teaspoon paprika
? cup finely chopped fresh basil
Flour for dusting
? cup sherry or dry white wine (I used Zinfandel white wine)
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup grated Gruyére cheese
Season scallops with salt, pepper, garlic powder, paprika, and basil!. Dust scallops with flour!. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil!. Cook scallops on both sides until browned!. Remove scallops from pan!.
To the drippings in the pan, add the win, shallots, and mushrooms, cook for approximately 3 to 4 minutes!. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour!. Mix well and cook for 2 minutes over low heat, stirring constantly!.
Pour shallots, mushrooms, and liquid from scallops into flour mixture!. Mix well!. Stir scallops into sauce!. (If too thick, you can think with clam juice or chicken stock)!. Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned!. Serve with wild rice, salad and crusty bread!.
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I love scallops & my all time favorite are grilled scallop kabobs!. I take each scallop & wrap with a piece of applewood smoked bacon, then secure with a toothpick!. Thread onto kabob skewers ( if using wooden ones, soak for about 20 - 30 minutes in water so they don't burn), then brush with homemade garlic butter!. Grill over medium coals til bacon is done & scallops turn opaque!.!.!.!.!.about 3 - 4 minutes per side!.!.!.!.!.!.Serve with extra garlic butter for dipping!.!.!.!.!.!.!.!.Yummy!Www@FoodAQ@Com
Ugh! I hate them fried and breaded!. Cook them with butter, garlic, and lemon on the stove, or bake them wrapped in bacon!. You'll know by the consistency when they are done!.!.!. the sides will split and they will become slightly firmer!. Don't over do it!.!.!. they'll get rubbery!.Www@FoodAQ@Com
That does sound good!.
You can also grill them on a skewer - brush them with oil first and cook them over a medium heat, turning often!.
I also cook them in a skillet in a little butter and olive oil with chopped shallots and garlic (scampi style!.) Delicious!Www@FoodAQ@Com
You can also grill them on a skewer - brush them with oil first and cook them over a medium heat, turning often!.
I also cook them in a skillet in a little butter and olive oil with chopped shallots and garlic (scampi style!.) Delicious!Www@FoodAQ@Com
Juliet's skillet method is a good one for your first time with scallops!. You can't go wrong with it!. I like to brush them with olive oil and sprinkle them with lemon pepper then put them on the grill!.Www@FoodAQ@Com
The very best way to cook them is with crushed saltines and vegetable oil!. If they are large cut them into half dollar size about 1/2 inch!.Www@FoodAQ@Com