How do i make scallops?!
How do i make scallops?
Answers:
I love mine seared! Well, actually I love them a lot of ways! lol! But this is great...squeeze a little fresh lemon juice over them, before serving, if you'd like!
Seared Scallops
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
And while we're at it, I will give you my favorite ceviche recipe! It is one of Emerils, and it is divine - I have made this a few times now...
Ceviche
1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin
Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.
Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.
Enjoy!!
Williams Sonoma has very good recipes
Stir-Fried Spicy Scallops:
1/4 cup [60 mL] soy sauce
2 teaspoons [10 mL] sesame oil
4 teaspoons [20 mL] vinegar
1/2 teaspoon [2.5 mL] red pepper flakes
1 1/2 tablespoons [22.5 mL] cornstarch
2 tablespoons [30 mL] peanut oil
1 onion, chopped
1 sweet red pepper, cut into 8 wedges
1/2 pound [227 g] snow peas, trimmed
1 pound [454 g] sea scallops, halved horizontally
1 teaspoon [5 mL] freshly grated ginger
3 cloves garlic, minced
In a bowl, combine soy sauce, sesame oil, vinegar, red pepper flakes and cornstarch; set aside.
Heat peanut oil in a wok.
Add onion; stir-fry over medium heat until soft, 3 to 4 minutes.
Add red pepper; stir-fry until tender, 5 minutes.
Add snow peas; stir-fry for 2 minutes.
Mix in scallops, garlic and ginger; stir-fry until scallops are opaque, about 5 minutes.
Pour in soy sauce mixture; stir-fry briefly, until thickened.
You can cook them with some butter and lemon juice, you could cook them in a frying pan, hit them with some scotch, then put in a mixture of white sauce and Dijon mustard, you could put it over pasta with some garlic butter or with a sauce...possibilities are endless. The important thing with scallops no matter how you cook them is to not over cook them or they will get rubbery.
Scallops are pretty easy - the most basic way is to cook them with a non-stick pan on medium heat.
Season the scallops with salt, pepper, garlic, and a little olive oil. Spray the pan with non-stick spray or a little olive oil. Place the scallops on the pan and cook about 2-3 minutes on each side for medium sized scallops. Cook according to how well done you like the scallops but don't overcook and only turn them once. Make sure the pan is hot so as to sear the scallops and seal in the taste and moisture. This will also give you a nice gold coating.
I love to marinade the scallops in vermouth for at least half an hour. Pat them dry on paper towel. Get some butter and garlic heated in a non stick skillet, dip the scallops in finely crushed bread crumbs and sautee them until done.
It is quick, easy, and the vermouth flavor is great!
i make them these 2 ways. wrapped in bacon- season scallops with salt and pepper. stretch out a few slices of bacon and cut in half or thirds depending on the size of your scallops. wrap each scallop in a piece of bacon and secure with a toothpick. broil on low for 15 minutes. grilled-lightly coat each scallop with oil. season scallops with salt, pepper, garlic powder, onion powder, and lemon zest. place on hot grill, using tongs flip each one after 2 minutes. cook an additional 2 minutes on the other side.
Got a simple easy way to make them. Jus preseason them with a lil garlic salt, pepper and lemon. let soak for about 45 minutes or so. when u are ready, pat dry and toss with flour. (Or flour then egg batter) Have a pan with melted butter ready. Throw ur scallops in and fry em up about a minute half on each side on med high. Take em out and ur ready to go.
Another variation would be to preseason the same way. Then when ready, pat dry and flour them. Melt some butter into a pan. When the butter is melted and bubbling throw a lil white wine in let simmer for about 2 to 3 minutes. add a pinch of capers simmer for another 2 minutes or so then throw ur sacllops in. cooking for about a minute half to 2 minutes on med high on each side. then when done throw the scallops and all the sauce together and enjoy.
Hope these help. They are quick. The seasoning part takes about 5 minutes or less. cooking time for both is under 10 minutes or so.