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Reply With QuoteHeat butter until foaming in a frying pan, add scallops, pepper with fresh pepper and cook one side 2 minutes, turn, cook 1 minute. Serve. Delicious!
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Yee-haw, through a contest on another web-site, I won $150 worth of seafood from this company:
Buy Fresh Seafood - Fresh Fish Online
I'm going to get one order of albacore steaks, and the rest in scallops.
Now, who knows a reliable way to cook them on indoor equipment? (I don't have a grill) I'm thinking bacon-wrapped scallops. I don't want to ruin them! Any cooking tips?
Senior Member
Heat butter until foaming in a frying pan, add scallops, pepper with fresh pepper and cook one side 2 minutes, turn, cook 1 minute. Serve. Delicious!
Senior Member
They are great in a stir fry too, with garlic and ginger, along with your favorite veggies.
Live your life and love your life. It's the only one you get.
Senior Member
I'm not really worried about seasonings, just the actual cooking process! I've never cooked scallops before.
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sear them, be sure not to over cook. I actually prefer mine slightly under cooked. You have to account for carry over cooking too. Make sure to oil the pan up and get it real hot before throwing them in.
Senior Member
edit: I can't read. Hurrr.
Last edited by petriquor; 08-15-2011 at 08:14 AM.
Senior Member
I had them raw in Maine this summer, quite good. Also had them broiled w/ a honey sauce that caramelized nicely on the tops.
Wheat is the new tobacco. Spread the word.
Senior Member
I prepare mine in a cast iron skillet; super hot with bacon grease, pepper and sea salt. Just 1.5 - 2 minutes per side depending on the thickness. Just watch out of the smoke (it's worth it).
Member
Assuming these are sea scallops, pat dry the scallops with paper towel, place in heated skillet cook on med high temp 1-2 minutes per side they should be opaque on inside, do not over cook. I use butter, lemon, minced fresh garlic, a little sea salt and 2 sprigs fresh rosemary in the skillet. For a dipping sauce we use thai garlic chili sauce mixed with homemade mayo.
Senior Member
So...sounds like the rule of thumb is DO NOT OVERCOOK! Got it. As much as I love stir-fries, I have that all the time, so I'm thinking of just cooking up a mess of scallops, some with bacon and some without, and having that be the entire meal.
