recipe for bay scallops?

Question

i am looking for a recipe on how to cook bay scallops in a frying pan. i sort of want a butter/lemony/garlic sauce recipe. anything will do. :)

Answer 1

CITRUS BAY SCALLOPS

Dish Type: lowFat

Ingredients:
1 lb Bay Scallops
1 orange
2 Tbsp soy sauce
¼ tsp ground ginger
1 clove garlic, crushed
¼ tsp cayenne pepper


Directions:
1. Juice the orange. Finely grate the rind.
2. In a medium bowl, blend juice, grated rind, soy sauce, ginger, garlic and pepper.
3. Blend in scallops.
4. Marinate in the refrigerator for 30 minutes.
5. Remove scallops from marinade. Cook over medium-high heat for 3-4 mintues.

Notes:
You can add shrimp to this also.

Answer 2

Start with a stainless steel frypan on med-hi heat.
Add 2 Tbls canola or vegetable oil.
Salt and pepper the scallops and remove the hard muscle on the side of the scallop.
Saute scallops just 1 minute on both sides and remove from pan. I like to put on paper towel lined plate. Discard the oil from the pan.
Reduce heat to medium and to the same pan add 2 more Tbls olive oil and finely diced onion or shallot if you can locate.
Salt and pepper to taste(pinch of red pepper flakes). Cook until transluscent, not browned.
Add 2 garlic finely minced or through garlic press.
Immediately add 1/4 cup white wine (dry vermouth is good)
Remove pan from heat and add the juice of 1/2 lemon and 1 teaspoon lemon zest and 2 Tbls unsalted butter.
Add the scallops back into the pan and cover under no more heat for 5 mins.
Serve with chopped parsley

Optional: brown bacon in pan and use 2 Tbls bacon grease instead of the vegetable oil before sauteing the scallops. Then add bacon crumbs to the final dish.

Answer 3

Bay Scallops in Wine

A nice, simple to make way to fix scallops. I like to use a wok for this, but a large frying pan works, too.

2 lbs bay scallops
1 cup flour
1 teaspoon salt
1 teaspoon pepper
4 tablespoons oil
6 green onions, chopped
2 cloves garlic, crushed
1 cup vermouth
2 tablespoons tarragon
4 tablespoons parsley

Dredge scallops in flour, salt and pepper.
Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
Add onions and garlic to oil and stir.
When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
Return the scallops to the sauce and cook for 30 seconds.
Serve with rice or noodles.

Answer 4

well this is my own recipe:

1 lbs bay scallops
1/2 cup flour
salt & pepper
1/2 quart butter
small amount green onions, chopped(optional)
2 cloves garlic, crushed
1/2 small onion, chopped
1 lemon
2 teaspoon of white wine
2 teaspoon of oyster sauce (could be found at the asian food market)

Direction:

1. clean the scallops and pat dry. springle salt and pepper on the scallops.
2. pour them into the flour.
3. preheat the pan on high with butter, drop the scallops on the frying pan and let each side cook for about 3 minutes, and flip to the other side and let it cook for another 3 minutes until they turn to a nice golden color.
4. scoop up the scallops on a dish.
5. add the remaining butter into the empty pan(put it on medium), put the garlic, and onions into the pan and let them cook for about 2 minutes until the onions turn clear. then put the scallops into the pan with the garlic and onions and let them cook for another 2 minutes.
6. finally, add white wine, oyster sauce, lemon juice, and some lemon zets into the pan. let it cook for a minute until the scallops have soak up all the sauce. springle some salt and pepper and it's ready to serve.

Answer 5

You already named the best dish. Melt some unsalted butter in a skillet over medium high heat. Add 3 garlic cloves, sliced thin and cook until the butter just starts to brown around the edges. Season the scallops with salt and pepper and add to the skillet. Cook for about 2-3 minutes. Don't overcook . The scallops should be buttery and soft in texture. Remove from skillet and add 2 tablespoons of freshly sqeezed lemon juice to the pan sauce, along with salt and pepper to taste. Swirl to mix and spoon over the scallops. Garnish with chopped tarragon or dill.

Answer 6

BAY SCALLOP SCAMPI

1/4 lb. butter
2 tbsp. minced garlic in oil (available in supermarket in jars)
1/4 c. bread crumbs
1/4 c. grated Italian cheese
2 lbs. shrimp or scallops or 1 lb. of each mixed

Clean shrimp. Melt butter, add minced garlic. Place fish in baking dish. cover with butter garlic sauce. Sprinkle bread crumbs and cheese over top. Bake at 350 degrees for 30 minutes.

Answer 7

bay scallops are to small and tasteless use sea scallops: Linguine With Scallops substances 3/4 pound sea, bay, or calico scallops a million/4 cup olive oil, plus a million tablespoon 4 tablespoons (a million/2 stick) butter (non-obligatory) a million tablespoon minced garlic Salt and freshly floor black pepper to flavor a million/4 cup toasted ordinary bread crumbs a million/2 cup minced clean parsley leaves a million pound linguine or spaghetti instructions carry a wide pot of water to a boil. once you're employing sea scallops, reduce them into a million/4- to at least a million/2-inch chunks; reduce bay scallops in 1/2; leave calicos total. combine the a million/4 cup olive oil with the butter, in case you're employing it, and the garlic in a small saucepan over low warmth. practice dinner till the garlic turns dwindled tan, stirring in certain situations. boost the warm temperature to medium-intense, upload the scallops, salt, and pepper, and practice dinner purely till the floor of the scallops turns opaque, about 2 minutes. upload the bread crumbs and 1/2 the parsley and turn off the warm temperature. Salt the boiling water and practice dinner the pasta till that is delicate yet agency. even as that is purely about executed, reheat the scallops over medium warmth. Drain the pasta, booking many of the cooking liquid in case you left out the butter. Toss the pasta with the sauce and the last olive oil, upload slightly pasta-cooking water if needed, and accurate with the last parsley.

Answer 8

1 lb linguini
1 tablespoon vegetable oil
12 scallops
10 large shrimp, peeled and deveined
8 clams
1/3 cup garlic lemon butter (see below)
4 cups marinara sauce (see below)
1/4 cup grated parmesan cheese
1 tablespoon parsley plus
1 teaspoon parsley

For garlic lemon butter :
1/2 cup butter, room temperature
2 teaspoons crushed garlic
1-1/2 teaspoons lemon juice

For marinara sauce:
3-1/2 tablespoon vegetable oil
8-1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 lb 4 ounce ) can crushed tomatoes
3-1/2 tablespoon minced fresh parsley
2-1/8 teaspoon dried oregano leaves
1-1/4 teaspoon dried basil leaves
13/4 teaspoon salt
1 whole bay leaf

Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat. When butter begins to sizzle, add shrimp, scallops and clams; sauté for 5 minutes. Place marinara sauce in the pan and bring sauce to a boil. Flip the mixture to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

For garlic lemon butter :
Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice; continue mixing until smooth. Cover and refrigerate until needed.

For Marinara sauce :
In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining to saucepan; stir well. Bring sauce to boil, stirring occasionally. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf.

Makes 3 quarts

Answer 9

fry your scallops in butter with sugar. Just be careful not to burn the sugar. at first it tasted wierd to me but i like it.

Answer 10

http://www.cooks.com/rec/search?q=Bay+scallops
http://recipes.com

good luck. hope it helps.