A simple scallops recipie?

Question

Ok so I've got some scallops. I'd like to make them tomorrow. I've never made scallops before.

Anyways, I'm looking for a recipe that does not involve the use of oil/margarine/butter of any sort. I'd prefer something baked. I also have a George Foreman grill, so I could also use that. I was actually thinking of just coating them in egg and putting it on the grill. But since I've never made scallops, I don't know if that'll work.

As simple as possible, ingredient wise. Prep/cooking doesn't have to be.

Answer 1

I like them best grilled. They tend to release a lot of moisture as they cook so if you bake or fry them they won't get browned or a coating is way soggy.

Answer 2

Season the scallops liberally with salt and pepper. If you are averse to oil you could lightly spray a pan (I would actually use a tsp of olive oil) and saute over medium heat for about 4-5 minutes on each side or until you have achieved a golden brown crust and they are firm-tender (give a little spring back when you touch them) in the center.



If you must bake them, rub a dab of oil and season them before setting them in a baking dish where they will be done in about 15 minutes at 350 degrees. You will not get the desirous color this way. The George is too tough/hot for the scallops, they will likely stick to the top.



Either way, serve with simple wilted, garilcky spinach and risotto if you're feeling fancy.

Answer 3

BROILED SCALLOPS



1 lb. sea scallops

1/2 tbsp. butter

1/2 c. seasoned bread crumbs

1/3 c. white wine

Salt and pepper



Preheat the oven to broil. Wash and drain the scallops and place in an oven- proof pan. Thinly slice the butter and place on top of scallops. Sprinkle with bread crumbs. Season to taste with salt and pepper and gently pour the wine around the edge of the pan. Broil for 10-12 minutes, until the scallops are opaque. Serve hot. Serves 2.



you need the butter or olive oil. Just try and brush it.



good luck.

Answer 4

Simple Saute Scallops

Recipe #102311 | 20 min | 5 min prep | SERVES 4





So simple, fast, and tasty. Cook time is for Sea scallops (the large ones) if using the small Bay scallops reduce heat and cook time accordingly.



Ingredients

1 lb scallops

1 tablespoon olive oil

2 cloves crushed garlic

1 finely chopped shallot

1 teaspoon paprika

Directions

1heat saute pan, add oil.

2saute garlic and shallot until tender.

3add scallops sprinkle with paprika.

4cook over med heat approx 15 min (depending on size of scallops) turn mid way.

5Enjoy!





Scallop Bisque



A creamy scallop bisque recipe.



INGREDIENTS:

1 pound sea scallops

1 tablespoon finely chopped onion

3 tablespoons butter

2 tablespoons flour

2 cups milk

1/4 teaspoon salt

1/4 teaspoon pepper

1 small clove garlic, crushed and very finely minced

1 bay leaf

PREPARATION:

Rinse scallops, chop into 1/2-inch pieces. Melt butter in medium saucepan; sauté onion until softened. Blend flour into butter mixture and gradually add milk, stirring constantly. Continue cooking and stirring until thickened.







Seared Scallops Recipe



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.

















How To Cook Scallops

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Scallop Recipe

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Add salt, pepper, garlic, and bay leaf and scallops. Cook over low heat for another 15 minutes. Remove bay leaf and serve.

Serves 4.

More Recipes with Scallops

Scallops with Vegetables

Scallops with Garlic

Savory Scallops

Bacon Wrapped Scallops

Scallop Stew

Creole Scallops and Rice

Scallops with Lemon Butter

Seafood Pecan

Light Seafood Sauce

Answer 5

INGREDIENTS:

16 sea scallops, rinsed and drained

5 tablespoons butter, melted

5 cloves garlic, minced

2 shallots, chopped

3 pinches ground nutmeg

salt and pepper to taste

1 cup bread crumbs

4 tablespoons olive oil

1/4 cup chopped parsley

lemon wedges for garnish (optional)



DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C).



Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine.



Transfer to a casserole dish.



In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.



Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.







Baked Scallops



INGREDIENTS:

4 tablespoons butter, melted

1 1/2 pounds bay scallops, rinsed and drained

1/2 cup seasoned dry bread crumbs

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon dried parsley

3 cloves garlic, minced

1/4 cup grated Parmesan cheese



DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).



Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.



Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.



Bake in pre-heated oven until scallops are firm, about 20 minutes.

Answer 6

1)

20 buttery round crackers, crushed

black pepper to taste

1 teaspoon garlic powder

1 pound sea scallops, rinsed and drained

1/2 cup butter, melted

1/4 cup dry white wine

1/2 lemon, juiced

1 tablespoon chopped fresh parsley, for garnish



Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.

In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.

Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.



2)

1/4 cup butter

1 medium green pepper, seeded and diced

1 cup finely chopped onion

1/2 lb fresh button mushroom

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon lemon pepper

2 1/2 cups half-and-half cream

3 tablespoons grated parmesan cheese (Parmigiano Reggiano cheese preferred)

1/4 teaspoon paprika, Hungarian paprika preferred

1/8 teaspoon ground nutmeg

1 lb fresh scallop, rinsed

2/3 cup dry white wine

1/2 cup fine dry breadcrumb

1/2 teaspoon italian seasoning mix



Directions

1 Preheat oven to 450°.

2 In a large heavy bottom frying pan; add 1 tbsp of butter green pepper and onion over medium heat for 3 minutes.

3 Add sliced mushrooms and cook for 3 minutes.

4 Add 1 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.

5 Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.

6 Return to heat and on medium-high heat return to boiling, stirring constantly.

7 Reduce heat to low and cook until mixture is thick and smooth stirring frequently.

8 Remove from heat, stir in scallops and wine.

9 Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.

10 In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.

11 Sprinkle bread crumb mixture over scallop mixture in each dish.

12 Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.

13 Serve immediately.

14 If scallops are large, cut into smaller chunks before adding to mixture.

Answer 7

Wrap in bacon, put a toothpick through and grill. Yummy.

Answer 8

http://www.fishex.com/recipes/scallops/bacon-wrapped-scallops.html



http://www.fishex.com/recipes/scallops/oven-fried-scallops.html



these look good, no butter, oil or margarine :)