How does one prepare Large Scallops?

Question

~~~I am planning on cooking large scallops for dinner. What is the best way to cook them?

Answer 1

http://www.williams-sonoma.com/srch/reci...

Angel Hair Pasta with Scallops and Arugula
Fine Italian capers come from Pantelleria and Salina, two small Sicilian islands. They are packed in salt and have a sweet, floral fragrance, nothing like sharp-tasting brine-packed varieties. Luckily, Sicilian capers are becoming easier to find. Ask for them at Italian specialty-food stores, where they are usually sold in large plastic bags. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well.

1 1/2 lb. large sea scallops, side muscle
removed
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
Grated zest of 1 lemon
Leaves from 2 or 3 large fresh thyme sprigs,
minced
4 Tbs. (1/2 stick) unsalted butter
5 shallots, minced
1 lb. angel hair pasta
Juice of 1 lemon
1 cup chicken stock
1/4 cup capers, preferably salt-packed, rinsed
and drained
1/2 cup pine nuts, lightly toasted
1 large bunch arugula, preferably small
leaved, stems removed

Rinse the scallops and dry well with paper towels. Season the scallops with salt and pepper. In a large, heavy fry pan over high heat, warm the olive oil until it shimmers. In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes. Turn the scallops over and brown the other side, about 1 minute more. Return all the scallops to the pan, add the lemon zest and thyme, and cook for a moment. Using a slotted spoon, transfer the scallops to a bowl. Reduce the heat to low and add the butter and shallots to the pan. Sauté until softened, about 4 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.

While the pasta is cooking, add the lemon juice and stock to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom. Simmer until slightly thickened, 3 to 4 minutes. Drain the pasta well and add it to the fry pan. Add the scallops and any juices that have accumulated, then add the capers and pine nuts. Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute. Taste and adjust the seasonings.

Transfer to a warmed large, shallow bowl, add the arugula leaves and toss gently. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Collection Series,Pasta,by Erica De Mane (Simon & Schuster, 2001).




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Answer 2

Chop up some sun-dried tomatoes and black olives and spread all over scallops, then prosciutto around them (or bacon) and bake at 350 for about 15 minutes.

Or, mix together a little salt & powdered sugar (not kidding), & sprinkle over scallops. Pan fry them in olive oil @ medium high for about 4 minutes a side. After removing scallops, leave oil in pan, add a little more then 2 cloves chopped garlic. Let the garlic cook for 2 minutes, then pour in 1 C. dry white wine (like a Fume Blanc), and let the alcohol cook off, about 5 minutes. Add the juice of a whole lemon, plus 1 tsp. lemon zest, then whisk in 2 tbsp. butter a little at a time. The sauce will be silky & deelish. Pour over scallops, then sprinkle w/ finely chopped fresh parsley.

Answer 3

If you mean sea scallops, put them in a bowl with some olive oil and sprinkle your fav spices on them and stir. Cook at 350 for 15 min (don't overcook or they get rubbery). Wrap bacon around them before you cook if you want. Bacon and scallops go together good!

Answer 4

Cajun Scallops:

1 teaspoon olive oil
1 large red onion, thinly sliced and separated into rings
1 teaspoon Cajun seasoning
1/2 teaspoon ground black pepper
1 teaspoon butter
1 garlic clove
3/4 pound fresh scallops
1 to 2 teaspoons hot sauce

Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.

Yield: 2 servings (serving size: about 5 ounces scallops)

Answer 5

Cognac Scallops with Lime Rice

4 cup Cooked rice, may use more
Grated peel of 1 lime
1/4 cup Fresh lime juice, divided
2 tbl Olive oil, divided
1 x Red bell pepper, 1-in. strips
6 x Green onions, diag.1-in pcs.
1 tbl Dry white wine
1 lb scallops
2 tbl Cognac
2 tsp Fresh tarragon, chopped
Salt and pepper, to taste

Make Lime Rice: In large rice steamer or double boiler, over hot water, heat rice. Add lime rind and 2 T. lime juice; stir; keep hot while preparing scallops. Cook Scallops: In large skillet heat 1 T. oil over medium heat; saute red peppers and green onions about 5 minutes, stirring occasionally. Add wine; cook 3 more minutes; remove to small bowl. Heat remaining tablespoon oil in same pan over medium-high heat; add scallops, Cognac, 2 T. lime juice and tarragon. Cook about 2 minutes, shaking pan.
Add red pepper-green onion mixture; cook 1 more minute. Salt and pepper to taste. Serve immediately with rice.

Answer 6

Recently I posted the same recipe Irina just did.

Angel Hair Pasta with Scallops and Arugula

It is T & T & very good.

Answer 7

saute them in garlic and butter and pasta on the side and a salad

Answer 8

wash them Marinate them with a little garlic and salt and just saute them in a pan of butter...yum...

Answer 9

or you could wrap them in bacon and broil them.