Do you have to take the roe of seafood scallops or leave it on. Any simple recipes would be appreciated. thanx

Answer 1

I take that yellow thing off, if they still have it when I buy them. Ick.

I also like to marinate them 20-30 min in EVOO, lemon juice, some herbs, kosher salt, and a little FGBP (pepper). Then sorta "stir-fry" them on the grill outside. This only works for ocean scallops as they are big enough to not fall thru my grill rack. Finish w/ a squeeze of fresh lemon.

Scallops Charleston
-Paula Deen

1 ½ pounds fresh sea scallops
Salt and pepper to taste
½ teaspoon garlic powder
¼ teaspoon paprika
¼ cup finely chopped fresh basil
Flour for dusting
¾ cup sherry or dry white wine (I used Zinfandel white wine)
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup grated Gruyére cheese

Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.
To the drippings in the pan, add the win, shallots, and mushrooms, cook for approximately 3 to 4 minutes. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly.

Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can think with clam juice or chicken stock). Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice, salad and crusty bread.

Answer 2

Opening and Cleaning Scallops


1 To open the shell, hold the scallop with the flat shell uppermost. Probe between the shells with a short knife to find a small opening. Insert the blade and run it across the roof of the shell.
2 Separate the two halves of the shell, and pull apart.
3 Slide the blade under the gryish outer rim of the flesh, called the skirt, to free the scallop. Pull away the muscle with a small knife. Use the trimmed scallop, whole or halved, for cooking.

Answer 3

The roe is considered a delicacy, but you probably have to get some tips through a Google search. Be sure to remove the small muscle attached to the scallop.
Here's a recipe for you while I'm here...

"Scallop Casseroles" - 4 servings

1 lb. bay scallops
1/4 cup dry white wine
4 tbsp. butter or margarine
1/2 lb. small whole mushrooms
1/2 cup sliced green onions (scallions)
2 tsp. chopped pimento
1 tbsp. chopped parsley
1/8 tsp. pepper
2 tbsp. all-purpose flour
1/4 cup grated Parmesan cheese
1/4 cup half-and-half
2 cups soft bread crumbs

1) In 10" skillet over high heat, heat scallops and wine to boiling. Drain scallops, reserving liquid; set aside.
2) In same skillet over medium-high heat, in 2 tbsp. hot butter, cook mushrooms and green onions until tender. Stir in pimento, parsley, pepper and flour.
3) Gradually stir in reserved liquid and cook until mixture boils, stirring constantly. Add reserved scallops, Parmesan cheese and half-and-half; heat through.
4) Divide mixture into four 8 oz. broiler-safe casseroles or ramekins. In small saucepan over medium heat, melt remaining 2 tbsp. butter. Add bread crumbs; toss to coat well. Sprinkle crumbs over scallops.
5) Broil 4" from heat about 5 minutes until browned.

Answer 4

Depends on if you like it, you don't have to but most people do. What I like to do with the scallops is wrap them in bacon, dip them in a Cajun spice or any spice you have that's got a kick, drop them in a Stainless Steel fry pan with hot oil and sear them both side till they're really dark then finish cook them in a 400 oven for about 10 minutes. Serve with steamed veggies and cheesed pasta and you got some lip smackin eats. You said easy, right? Just wanted to make sure, Enjoy