Sea Scallops?

Question

My husband and I were at the grocery store the other day and these big good looking sea scallops on sale so I bought two pounds. But I do not know what to do with them. I was thinking about a scallop scampi but my husband has had fried scallops that he loved. What would you do with them? Any recipes would be appreciated.

Answer 1

you can dip them in flour seasoned with old bay and fry them

or you can put a little oil in the pan and sear them to

Answer 2

Here is my favorite recipe. Fried Scallops, not sure if they were deep fried or pan fried. But sauteed scallops are like fried scallops. Just know, you only want to cook a scallop afew minutes per side or they will become tough. Always remove that little piece on the scallop - the membrane.



Sauteed Scallops with Lemon Butter Sauce

1/2 pound sea scallops, or about 12

1 tbs olive oil

1/2 cup white wine

2 tbs butter

1 tbs fresh squeezed lemon juice

The zest of 1/2 a lemon

1 minced garlic clove

1/4 tsp thyme

1/4 tsp oregano

Salt & Pepper





Arrange ingredients. Pat dry scallops,

season with Salt & Pepper.



Place saute pan on stove top, turn to medium-high,

add olive oil, when oil begins to ripple in pan

add scallops, don't move, cook for 2 minutes.



Turn cook for 2 minutes, remove, tent with foil

on serving dish.



Turn heat to medium, add butter & garlic,

saute 2 minutes. Add white wine, lemon juice,

lemon zest. Stir to get the brown bits off

the bottom of pan with wooden spoon.



Add oregano & thyme, stir, let simmer 2 minutes.

Return scallops to pan, turn heat to low,

cover & simmer 2 minutes.



You could also serve a blackened version of this. Use chile powder, black pepepr, onion powder and garlic powder. Very tasty as well.

Answer 3

This is super easy and fast!



PAN-SEARED SCALLOPS



2 teaspoons olive oil

1 1/2 pounds sea scallops

1/4 cup Italian-seasoned breadcrumbs



Heat the olive oil in a large non-stick pan over medium heat. Dredge the scallops in breadcrumbs. Add scallops to the pan, cook 4 minutes. Turn scallops and cook 3 minutes or until done.

Answer 4

Broiled Scallops



Pre-heat your broiler



Salt and pepper the scallops and toss with melted butter



Put on a broiler safe pan (not on grill grates). Give a little space between each scallop



Place pan close to the flame and broil for a few minutes (they should start to brown.



Remove pan, turn scallops, baste with melted butter and return to broiler until the 2nd side begins to brown.

Answer 5

Seared Sea Scallops



INGREDIENTS

1/2 cup all-purpose flour

2 teaspoons seasoning salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 tablespoons lemon pepper

16 sea scallops, rinsed and drained

2 tablespoons olive oil

4 tablespoons chopped fresh parsley

4 teaspoons lemon juice



DIRECTIONS

In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.

Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juiceAwesome Baked Sea Scallops



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.

Answer 6

It's a sweeter seafood. If you love crab and lobster, you'll love scallops. The smaller the sweeter. U-10s are bitter. Bay scallops are the sweetest. The texture is really no different from crab or lobster. It should be easy to chew, if they're tough they're overcooked.

Answer 7

You can always wrap some good smokey bacon around those little buggers and saute them. Bacon and scallops just go well with each other.

Answer 8

Saute lightly like you would do foie gras and then squeeze some lemon juice on and then relish with Philippe Gonet champagne. They should be just a little raw in the middle.

Enjoy!

Answer 9

Baked Scallops with Garlic Sauce

1 1/2 pounds bay scallops, cut in halves

3 cloves garlic, mashed

1/4 cup (1/2 stick) margarine, melted

10 firm white mushrooms, sliced

Light dash of onion salt

Dash of freshly grated pepper

1/3 cup seasoned bread crumbs

1 teaspoon finely minced fresh parsley



Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend. Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops. Sprinkle with bread crumbs











Batter-Dipped Sea Scallops







6 to 8 servings



CRISCO Shortening for deep frying

1 egg , slightly beaten

1/3 cup milk

3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick , melted

1/2 cup all-purpose flour

2 teaspoons sugar

1/4 teaspoon salt

2 pounds scallops

Tartar sauce , if desired

Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan.

Combine egg, milk and melted shortening in medium bowl.

Combine flour, sugar and salt. Add to egg mixture. Beat until smooth.

Dip scallops in batter. Drain off excess.

Fry, a few at a time, in shortening heated to 365ºF. Fry 1-1/2 to 3 minutes (depending on size) or until golden brown.Turn as needed for even browning. Drain on paper towels. Serve with tartar sauce, if desired.











OVEN "FRIED" SCALLOPS

Yield: 4 Servings



15 oz Sea scallops, cut in 1/4's

3 tb Low fat buttermilk

1/3 c Plus 2 tsp seasoned dried

-bread crumbs or seasoned

-crushed corn flake crumbs

1/2 ts Ground thyme



1. Preheat oven to 500F. Spray baking sheet with nonstick spray and

set aside.



2. In a medium mixing bowl, combine scallops and buttermilk, turning

to coat. Let stand at room temperature for 15 minutes to marinate.



3. In small mixing bowl, combine the bread crumbs (or corn flake

crumbs) and thyme. Dredge each scallop in crumb mixture, coating both

sides. Arrange scallops on baking sheet.



4. Bake carefully turning scallops over until browned on all sides,

about 5 minutes.



Source: Weight Watchers Healthy Life Style Cookbook



Each serving provides: 3 proteins, 1/2 bread, 5 optional calories



Per serving: 139 calories









Ten-Minute Scallops

4 servings





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1/4 cup (1/2 stick) butter, melted

1/4 cup Italian-flavored bread crumbs

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1 teaspoon minced garlic

1 pound sea scallops

1/4 teaspoon black pepper



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Preheat the broiler. Coat a large rimmed baking sheet with nonstick cooking spray; set aside.

In a small bowl, combine the butter, bread crumbs, parsley, oregano, and garlic; mix well. Sprinkle the scallops with pepper and place on the baking sheet.

Spoon the bread crumb mixture evenly over the scallops and broil for 8 to 10 minutes, or until the topping is golden and the scallops are cooked through.



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PREPARATION TIP: Watch the scallops carefully, because, in seconds, the broiler can take them from golden to brown to burned.

Answer 10

I sautee them in butter or oilve oil and serve them on top of garlic and butter vermicelli or angel hair pasta, or I make seafood alfredo with them and add shrimp..

Answer 11

fry them its so good i recommend Washington seafood batter or saute them in teriyaki sauce

Answer 12

dip in egg,shake and bake,fry lightly in olive oil.

Answer 13

Scallop Mousse

Recipe courtesy Alton Brown, 2005

Show: Good Eats

Episode: Shell Game IV (Scallops)









1 pound wet sea scallops, muscle removed, rinsed and patted dry

2 egg whites

1 teaspoon kosher salt

1/4 teaspoon white pepper

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon lemon zest

1/2 teaspoon chopped fresh parsley leaves

1/4 cup heavy cream, very cold

35 to 40 mini phyllo shells

Preheat the oven to 350 degrees F.

Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.



Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.







Seared Scallops

Recipe courtesy Alton Brown, 2005

Show: Good Eats

Episode: Shell Game IV (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.



Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy Tyler Florence

Show: Food 911

Episode: Mexican Fiesta





1 1/2 pound large scallops

1/2 pound thin-sliced bacon

Extra-virgin olive oil

Sea salt and freshly ground black pepper

1 cup good quality mayonnaise

1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)

1 lime, juiced

2 tablespoons chopped cilantro, plus more for garnish

2 heads Bibb lettuce, washed

3 avocados, sliced

Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.



To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.





Taylor Bay Scallop Ceviche

Recipe courtesy The River Cafe

Show: Giada's Weekend Getaways

Episode: New York City









For the Marinade:

4 tablespoons tomato juice

4 tablespoons fresh orange juice

4 tablespoons fresh lemon juice

4 tablespoons fresh lime juice

1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration

1 red onion, peeled and sliced

4 tablespoons ketchup

1 jalapeno chile, seeded and chopped

Dash hot red pepper sauce

Salt and fresh ground black pepper

For the garnish:

1 vine ripe tomato, peeled, seeded, and uniformly small diced

20 small pieces sea beans, see Cook's Note*, blanched in boiling water and refreshed in ice water

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

Sea salt and fresh ground pepper



For the Scallops:

20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)



In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.

In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.



Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.



*Sea beans are an edible plant which grows along some European coastlines, also known as; samphire, pousse pied, or sea pickle.







Sea Scallops

Recipe courtesy Cat Cora

See this recipe on air Tuesday Jun. 10 at 4:00 AM ET/PT.

Show: Kitchen Accomplished

Episode: Young Cook's Kitchen





16 medium diver scallops, cleaned

1/8 cup extra-virgin olive oil, plus more for searing



2 teaspoons minced garlic



1 tablespoon finely chopped thyme



1 teaspoon kosher salt



1/2 teaspoon freshly ground black pepper



2 cups field greens



In a medium bowl, marinate the scallops with olive oil, garlic, thyme, salt, and pepper. Let them marinate for 20 minutes.



Heat enough olive oil to lightly coat the bottom of a medium saute pan over medium-high heat. Add the scallops. Cook quickly in each side until golden brown, about 1 to 2 minutes per side. Remove from the heat and place 4 scallops around a mound of greens. Repeat.







Hot Mayonnaise-Glazed Scallops

Recipe from Every Day's a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Show: Emeril Live

Episode: Emeril Kicks Up the Holidays

This recipe is available for a limited time only. Why?





For the Mayonnaise:

1 large egg*

1 teaspoon Dijon mustard

1 tablespoon homemade pepper sauce, or store bought

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1 cup olive oil

For the Scallops:

12 large scallop shells (available at gourmet shops)

24 large sea scallops, each cut horizontally in half

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped green onions or scallions (green part only)

Preheat the oven to 400 degrees F.

In a blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire, salt, black pepper, and red pepper flakes. Process until smooth, about 30 seconds. With the motor running, pour in the oil in a slow, steady stream. The mixture will thicken. Refrigerate until ready to use.

Put the scallop shells on a baking sheet. Season both sides of the scallops with the salt and black pepper. Place 2 scallops in each shell and spoon about 2 tablespoons of the mayonnaise over them. Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes. Garnish with the green onions and serve hot.