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Thread: Scallops anyone?

  1. #1
    Join Date
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    Scallops anyone?

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    I have a bag of wild Bay Scallops thawing out in my fridge and have no idea what to do with them.
    Georgette

  2. #2
    canio6's Avatar
    canio6 Guest
    I like them in spaghetti sauce instead of ground beef or whatever. Or you could do them like shrimp scampi (only with scallops) - lots of butter, garlic, and some white wine

  3. #3
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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."
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  4. #4
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    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.
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  5. #5
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    They're on the small side. Could I still fry them up with bacon though or would scampi style be better?
    Georgette

  6. #6
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    May 2010
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    both sound awesome. flip a coin.

  7. #7
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  8. #8
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    Wrap them in bacon and skewer them with vegetables. Grill or roast. So easy & super delicious!
    --Trish (Bork)
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  9. #9
    Quote Originally Posted by Dr. Bork Bork View Post
    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

  10. #10
    Join Date
    Feb 2011
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    North Central Florida
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    This is the official recipe:

    1 pound fresh bay scallops
    Salt
    Pepper
    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.

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