do you know any tasty recipes one could use with scallops??

Question

i'm not a great seafood lover but i'm trying to expand, i love indian recipes and spicy foods...got any ideas that will sort of lessen the fishy taste? thanks

Answer 1

If they are bay scallops, saute' lightly in fresh minced garlic, and fresh squeezed lemon juice. If you are talking big sea scallops, wrap them in bacon, hit them with a touch of basil, thyme, or black pepper, and lightly grill, or broil them. You don't want to over cook scallops because they become very rubbery if you do. A scallop should be very tender when eaten, except for that one little bite that lets you know it is truly a scallop. That one little piece of grizzle is the muscle that it used to hold its' shell half's together before it became your dinner. If you do not feel that one little piece of grizzle, you are eating stingray wings that have been punched out in circles, and sold as scallops. No harm in this being that it tastes just as good.

Answer 2

LOVE SCALLOPS!!! Here is what I do with them

clean and take off muscle
put in small cassarole dish
use white wine and parsley
top with butter and rizt crackers
broil
very simple

Scallop Pie-Irish
(6 servings)

8 lg Scallops*
300 ml Milk
2 Salt and pepper
2 tb Butter
1 tb Flour
1/2 lb Mushrooms, sliced
4 tb Med.sweet white wine
1 lb Fresh mashed potatoes

* Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like.

Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.

Answer 3

Scallops with Snow Peas Recipe


Ingredients:
1 pound scallops -- rinsed/ drained)
1 tablespoon cornstarch
1 tablespoon soy sauce
sesame oil -- drops
6 tablespoon cooking oil
1/2 teaspoon garlic -- fresh minced
5 ginger -- slices
1/2 pound snow peas -- fresh
1 carrot -- thinly sliced
1/4 teaspoon salt
1/4 cup water
2 green onions -- 2" pieces



Directions:

Combine cornstarch, soy and sesame oil, stir well and set aside


Heat wok with 1/2 the oil when the smoke begins to rise, add garlic and ginger stir fry 30 sec,add snow peas, car- rots salt and water, stir fry for 3 min remove to a platter


Heat remaining oil, stir fry green onion for 30 sec then add scallops stir fry constantly for 4 min


Return snow pea mixture and sauce, Bring to a boil Serve at once

Answer 4

Sear three scallops but only for 1 minute either side (nothing worse than an over-cooked scallop!). Cook three thin slices of black pudding and a strip of parma ham. Place the scallop of the black pudding and top with a little of the ham. Serve with guacamole. I hated black pudding until this-try!

Answer 5

I tried scallops at my brothers the other day and he used a recipe in Rick Steins French Odyssey, seared scallops with lentils. It was lovely.

Answer 6

haven't any indian recipes but heres one to try- poach the scallops in a little dry white wine with a little onion and carrot,thyme,bay leaf and parsley for 2-3 mins cut the white and orange parts into slices and use as required

Answer 7

Creamy Scallop Lasagna


Ingredients:
6 T.butter, divided
1/2 lb. mushrooms
1 cup chopped green onion
2 cloves minced garlic
1 1/2 lbs. scallops
1 pound shrimp (optional, I added this)
1 t. white pepper
1/2 t. salt
12 lasagna noodles (spinach if you find)
1/4 cup flour
1 cup chicken stock
1 cup heavy cream
1/3 cup dry white wine or vermouth
1 t. dried thyme
1/4 cup half and half
2 cups Jarlsberg cheese Shredded (if you cannot find use swiss or gruyere)


Directions:
Preheat oven to 350 degrees. Melt 1 T butter in a large saute pan over medium-high heat. Add sliced mushrooms and saute til golden about 5 mins. Reduce heat to medium. Add onion and garlic and cook 3 mins. Transfer mushroom mixture to a bowl and set aside. Rinse scallops under cold water. Pat dry and sprinkle with pepper. Shell and de-vein shrimp as well. Increase heat to medium high and saute, in the same pan with 1 T melted butter, until just opaque, 2-3 minutes. Season with salt. Transfer to a strainer, set over a bowl and reserve this liquid. Cook pasta according to package direction. Drain, rinse immediately with cold water and drain again. For Sauce: melt remaining butter in a medium saucepan over medium heat. Add flour and cook without browning for 2 minutes, stirring constantly. Add chicken stock, cream and vermouth. Cook until smooth and thickened, about 5 mins. Remove sauce from heatas soon as it starts to boil. Season with thyme and add 1/4 cup of the strained scallop and shrimp juices. To assemble: pour the half and half in the bottom of the lasagna pan. Lay 4 of the noodles in a singles layer. Layer with 1/3 of the mushroom mixture, scallops, shrimp and Jarlsberg. Coat with 1/3 of the sauce. Repeat the process twice ending with the sauce. Cover with foil and bake 20 minutes. Remove the foil and bake another 20 minutes. Let it set for 15 minutes before serving

Answer 8

yes. fry bacon, and wrap the bacon around the scallop, then cook it for a few minutes in the oven. you can even buy these at the roceiry store. they are really good. i love scallops

Answer 9

I like to sautee scallops and shrimp in a nice cajun seasoning ,and use them to top my steaks insted of the usual mushrooms and onions.It is a real nice change.

Answer 10

there are hundreds of recipes out there i love them wrapped in palmer ham and backed in the oven personally but ur best bet is to go to the good food website or the bbc food web site and they will guide u all the way