Anyone have a great recipe for scallops?

Question

I had the best scallops on vacation that were served in a lemon butter sauce...yummy. Anyone have any scallop recipes?

Answer 1

wow, lots of great scallop stuff.
I believe that scallops are one of the few foods that when cooking less is more. less spice, less cooking, more flavor....
sauteing with a little butter and oil , with salt and pepper, will produce a natural crust and flavor that is wonderful. be careful not to over cook, or the texture will resemble rubber. living in the Midwest it is hard to get good scallops, i have had good luck with the sea scallops from Sam's club (3lbs for 20.00).large sweet and consist ant. good luck yum

Answer 2

Angel Hair Pasta with Scallops Recipe

Ready in: < 30 minutes

Ingredients:
1/2 pound sea scallops, sliced 1/4-inch thick
1 medium fresh tomatoes, minced into 1/4" pieces
4 slices bacon or pancetta, diced fine
3 cloves garlic, minced
Fresh thyme, salt and pepper to taste
1 pound angel-hair pasta (also cappelini or vermicelli)

Directions:

Boil water for pasta. When it begins to boil, add salt and oil, then turn down and start the sauce.

In a large skillet over medium heat, cook the bacon or pancetta to render out some of the drippings. Add garlic and stir to brown. Add scallops, cooking quickly to avoid browning but to cook thoroughly (this is why they're cut into thin slices).

When the scallops look nearly done, turn the water back up to a boil, then put the tomatoes into the skillet at the same time you put the pasta into the water. Cook for the requisite amount of time (2-3 minutes fresh, 6-7 minutes dried), then drain and *lightly* oil the pasta with a good extra-virgin olive oil (this will help keep the pasta from clumping while you eat it). Toss the fresh thyme into the skillet and stir through before removing it from the heat.

Toss the pasta with the sauce and serve with freshly grated Parmigiano Reggiano cheese.

This recipe for Angel Hair Pasta with Scallops serves/makes 4

P.S. The link below includes more scallop meals including this one

Answer 3

Bacon Wrapped Scallops
Here's a fun appetizer that will really appeal to those on a low carb diet.

Servings: 40

Ingredients
1 lb bay scallops
12 pieces of bacon, cut in half lengthwise and widthwise
1 tsp black pepper
Juice of 1 lemon


Method

Wrap each scallop with a thin slice of bacon and secure with a toothpick. Sprinkle with lemon juice and pepper. Preheat broiler and broil until bacon is crisp - about 5 - 8 minutes, turning once. Serve immediately.

Answer 4

Sautee'd Scallops

1 lb scallops (bay or sea)
2 tablespoons butter
1/4 teaspoon basil
1 teaspoon parsley flakes
3 tablespoons white wine (Do Not Use Cooking Wine)
1 tablespoon lemon juice

Melt butter in a large skillet.
Add seasonings and scallops.
Fry until lightly browned about 4-5 minutes.
Stir in wine or lemon juice and heat thoroughly.

Answer 5

Parmesan crusted Broiled Scallops
Crusty scallops, excellent!! from Cooking Light
1/3 cup finely crushed onion flavoured melba toast, about 9
1 tablespoon grated parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
1 1/2 lbs sea scallops
1 tablespoon butter, melted
lemon wedges
4 servings

1. Place the broiler pan on the second rack position to keep the scallops from burning.
2. Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large zip loc plastic bag.
3. Brush scallops with butter.
4. Add scallops to bag, seal and shake to coat.
5. Place scallops on a broiler pan coated with cooking spray.
6. Broil 10 minutes or until done.
7. Serve with lemon wedges.

Answer 6

Spicy Baked Scallops

1 egg
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
1/4 cup plus 1 tablespoon Chili Sauce
Juice of one fresh lemon
Salt
Freshly ground black pepper
1 cup plus 2 tablespoons olive oil
18 Diver Scallops, cleaned and bottom shells reserved
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped parsley leaves

Preheat the oven to 400 degrees F. In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, 1 tablespoon of the Chili Sauce, and lemon juice. Process until smooth. Season with salt and pepper. With the machine running, add 1 cup of the oil in a steady stream. Process until the mixture is thick. Season with salt and pepper. Season the scallops with salt and pepper. In a large saute pan, heat the remaining olive oil. Add the scallops and sear for 1 minute on each side. Remove from the heat and set aside. Scrub the scallop shells clean. Place the scallops in the center of each shell. Spread a heaping tablespoon of the chili-mayonnaise on top each scallop. Sprinkle the top of each scallop with the cheese. Place the scallops on two baking sheets. Place in the oven and cook until the top is golden and bubbly. Remove from the oven and serve on a large platter. Garnish with parsley. Serve the scallops with the remaining 1/4 cup of Chili Sauce.

Answer 7

I love to make them while grilling a good Ribeye. Take a good size piece of foil. Rinse, drain & place scallops in a single layer. Over low heat, melt 1 stick butter with 1 clove garlic minced. Pour over scallops and fold edges over to seal. Grill 10 - 12 minutes, turning a couple of times. Serve with lemon wedges & additional garlic butter.

Answer 8

Scallop Gratin with Garlic Lemon Butter

5 tablespoons fresh parsley
3 tablespoons unsalted butter, room temperature
1 tablespoon chopped shallot
2 garlic cloves, minced
1&1/2 teaspoons grated lemon peel
1&1/2 tablespoons olive oil
1&1/2 cups fresh breadcrumbs, made from French bread
1&1/2 pounds sea scallops, side muscles trimmed

Mix 4 tablespoons chopped parsley, better, chopped shallot, minced garlic and grated lemon peel in medium bowl to blend. Season to taste with salt and pepper. Seasoned butter can be made 1 day ahead. Cover and refrigerate.
Bring to room temperature before using.) Preheat oven to 400. Heat oil in heavy large skillet over medium heat. Add breadcrumbs; saute until crisp and golden, about 6 minutes. Transfer to plate. Rub some of seasoned butter on bottom and sides of four 1&1/4 cup ramekins or custard cups. Divide scallops among prepared dishes. Spread 1 teaspoon remaining seasoned butter atop scallops in each dish. Top with breadcrumbs, dividing equally. Dot breadcrumbs with remaining seasoned butter. Place scallop gratins on large baking sheet. Bake until scallops are cooked through, about 25 minutes.
Sprinkle with remaining parsley and serve. 4 main course servings.

Answer 9

Easy Scallop Recipe

INGREDIENTS:
1 pound bay or sea scallops, rinsed and drained
1/4 cup lemon juice
2 cloves garlic, minced
lemon pepper to taste

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
Bake scallops in preheated oven for 5 minutes.
In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
Return scallops to oven and bake until firm, about 10 minutes. Serve warm.

Answer 10

Bacon wrapped scallops. A slice of good bacon and wrap around the scallop. Cook until done.

Answer 11

saute some scallops with bacon, add a pinch of garlic, de-glaze your pan with white wine, (remove the scallops so as not to over cook) a cup or so will do, simmer for a bit, 2-3 minutes, add some chicken stock, or clam juice, (pre-make 1/2 lb of garlic butter with fresh garlic) add a big soup spoon full of garlic butter and before it totally melts add 1/2 lb of cooked (still hot) linguine, toss well, add a small hand full of frozen peas, toss some more, plate,and top with fresh Romano cheese.