Cooks dilemma...small scallops, what is the best cooking method?!
Cooks dilemma...small scallops, what is the best cooking method?
I'm find cooking normal sized scallops, but for reason I always over cook the small scallops, either boiling, sautéing them, or broiling them I always over do them.
I’m also stuck with several pounds of small scallops as well, any suggestion so I do not repeat this or under cook them?
2 days ago
fine* not *find* sorry for the typo there*
Answers:
2 days ago
fine* not *find* sorry for the typo there*
One of my favorite cooking methods for bay scallps (the small ones) is to quick fry over high heat in a mixture of butter and olive oil- if you have a lot of scallops do in two or three small bunches and pour off any water that accumulates in the pan. When they are just browned add 2-3 cloves of garlic or one big spoon of the prechopped kind. Turn the heat to med low and stir the garlic and scallops for one minute, add one small jar of apple jelly- let it melt and if you like it hot add some thai chili garlic sauce to taste. These are a nice mixture of hot sweet and salty.
Source(s):
35 years of getting dinner on the table
One idea is to make a ceviche with them. Here is a nice recipe. Since you are letting the acid cook the scallops, they will not get overcooked or tough.
http://www.epicurious.com/recipes/recipe...
try this recipe
Sesame Asian Aura Noodles
Ingredients
1 bottle Asian Aura Dressing?, divided
1 1/2 Tbsp. Garlic Garlic?
1 chopped red bell pepper
1 bunch scallops, chopped
5 oz. bag spinach leaves
16 oz. prepared, hot spaghetti pasta
2 - 3 Tbsp. soy sauce
4 - 6 Tbsp. toasted sesame seeds
Directions
Heat 2 tablespoons Asian Aura Dressing? in a large skillet; add Garlic Garlic?, red bell peppers and scallions. Sauté until peppers are tender; set aside. Place spinach leaves in a large serving bowl; top with hot pasta. Toss pasta with spinach leaves; add warm Garlic Garlic? mixture, remaining Asian Aura Dressing and soy sauce. Toss to blend; garnish with sesame seeds. Serve warm or at room
temperature. Makes 6-8 servings.
http://tastefullysimple.com/web/dgoodacr...
I usually cook them in a shallow pan, covered with a sauce mixture of butter, garlic, lemon juice, a little mustard powder and parsely in my broiler until they are soft. I've never had a problem overcooking the smaller ones with this method.
Just sautee them in some Extra Vigin Olive Oil. Serve with rice.
BAM!