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I just give them a quick saute in ghee or bacon fat until the middle is just translucent.
"You can demonstrate the purpose and limits of human digestion with a simple experiment: eat a steak with some whole corn kernels, and see what comes out the other end. It won’t be the steak."
I live in the land of scallops. The BEST way to make them are to fry up some bacon in a pan, then sear/cook them in the pan, on each side for a few minutes. I just cut one in half to see if they are done. Serve with the bacon. My husband and I will cook these up as a treat! LOVE LOVE LOVE them!
Oh, I should probaly ask what size they are? They are good like this if they are over the size of a quarter, any smaller and they don't really have much flavor, those I throw into soups or stews.
Oh, and make sure to rinse and take off the connecting muscle. Along the side there is a white, rubbery flap of meat, remove that before cooking. Its blech.
Rough start due to major carb WD.
MWF: 1 hour run/walk, 1.5 hours in the gym - upper/lower and core
Sat/Sun=Yard/house work, chasing kids, playing
Family walk every night instead of everyone vegging in front of the TV
Personal trainer to build muscle mass & to help meet goals
Wrap them in bacon and skewer them with vegetables. Grill or roast. So easy & super delicious!
Bay scallops are too small for this, I think
I would just let them sit in some white wine and lemon juice for a little bit (and maybe some garlic, salt, and pepper), then throw them in a very hot pan with a good amount of butter. Only takes a minute or so to cook the little bay scallops
1 pound fresh bay scallops
2 tablespoons butter (divided into two pieces)
1 teaspoon olive oil
2 tablespoons minced shallot
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon chopped thyme
Rinse scallops and pat dry. Sprinkle with salt and pepper.
Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.
Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.
This is how I do it:
I use bay scallops. Put them in all at once, saute about 2-4 minutes. Remove scallops, leave the juice, add the wine, lemon juice and chopped up whatever fresh herb I have. I have done mint, rosemary, thyme- all kinds of things. I skip the shallots. I have also used a rose wine- and I'm sure it would be fine without wine, too. It is _so_ easy and delicious.
A half pound is _pretty_ filling, but I always feel like eating more. They reheat in the microwave just fine.
I'm hoping to get this up on my food blog eventually. There's one somewhat non-Primal ingredient, white miso paste, but it only really calls for a tablespoon, so I consider it as part of my 20% (which is really more like 5%, but whatever). Have you ever been to a Japanese hibachi-style grill and gotten scallops in an egg-yolk based sauce? I've been trying to duplicate it for a while, and I think I'm pretty close. The key is to use neutral flavored oils when making the mayonnaise, which is kind of hard to find--olive oil throws the flavor off completely. I think the best bet is walnut oil with a splash of sesame thrown in for flavor.
1 pound scallops, patted VERY dry
1 cup of homemade mayonnaise
3 egg yolks
1/2 tbsp tamari
1 tbsp white miso paste
Mixture of butter and neutral-flavored oil for frying
In a skillet, heat an equal mixture of butter and neutral-flavored oil. While the oil is heating to medium-high, blend together the mayonnaise, egg yolks, tamari, and miso paste until smooth, and put it in the fridge. Sear the scallops for two minutes, then flip, reduce heat to medium-low, and top the scallops with the egg yolk sauce. Cover the pan and cook for 3-4 minutes on medium-low, until the edges of the sauce start to turn golden brown. Serve with stir-fried veggies.
Newly primal mama. Taking my family along on the walk to a healthy, strong and happy primal life.
Losing fat, building strength, having fun.
My journal is here (please ignore my excessive use of exclamation points and smilies, I just can't help myself! )
This is one of my favs and I'm hope I'm not breaking any rules, but you can find this on "Everyday Food"
Scallops with Hazelnuts and Brown Butter
Serves 4 | Prep time: 25 minutes | Total time: 25 minutes
In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.
Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula (see note, below), about 2 minutes total.
Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.
Lemon Green Beans
Serves 4 |Prep time: 10 minutes |Total time: 25 minutes
Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes.
Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.
Stats: 5' 4 1/2"
Been on an off PB.
March 10th-- starting PB combined with WW (no comments from the peanut gallery!)
Current weight (March 10): 169 lbs
Goal weight: 135
Steamed some brocolli and brussel sprouts. In a separate pan, I melted some butter and garlic added the scallops. Put the steamed veggies in a bowl. Added white wine to the scallops and let that cook for a minute. Scooped the scallops out, put in some HWC into the sauce and added some parmasean and asiago cheese to the sauce. Let it reduce then topped the veggies and scallops with the sauce. AMAZING!!!