Recipe for Scallops?

Question

I have a bag of frozen small scallops, now what?

Answer 1

SCALLOPS L ‘ORANGE

1 1/2 LBS. LARGE SEA SCALLOPS
JUICE FROM 2 SMALL ORANGES (BOUT 1/2 CUP, OR SO)
2 TBS. GRAND MARNIER LIQUEUR (Hey, you deserve it!)
2 TBS. OLIVE OIL
2 TBS. MELTED BUTTER
1 CLOVE GARLIC (alright, make it 2 cloves…what the heck) (MINCED)
1 TSP. DRIED PARSLEY
WHITE PEPPER (TO TASTE)

LIGHTLY DUST THE SCALLOPS ON ALL SIDES WITH THE PEPPER.

HEAT THE OIL IN A LARGE SKILLET TO MEDIUM HIGH.
TOSS IN THE GARLIC AND SAUTÉ FOR ABOUT 15 SECONDS, OR SO.

NOW, FEEL FREE TO DROP IN YOUR SCALLOPS, FLAT SIDE DOWN, AND SAUTÉ UNTIL GOLDEN BROWN (bout 2 minutes, or so). (**You may have to do this in two batches, since you don’t want to crowd the scallops like a box of saltine crackers).
TURN YOUR SCALLOPS TO SAUTÉ ON THE OTHER SIDE (until you see that golden browness thing again). (If need be, reduce the heat so as to not burn any of your pan juices).

GET THAT SKILLET OFF THE HEAT AND, USING TONGS (the idea here is to keep the juices in the pan), PLUCK YOUR SCALLOPS ASIDE INTO A WARM BOWL. COVER.

NOW, REHEAT THE PAN TO MEDIUM LOW.
Go ahead and ADD THE MELTED BUTTER AND MIX IT WITH THE PAN DRIPPINGS.
NOW, STIR IN THE ORANGE JUICE AND while you’re at it SPLASH IN THE GRAND MARNIER AND LOB IN THE PARSLEY.
Using extreme vigilance here 'ALLOW' YOUR SAUCE TO SIMMER FOR ABOUT TWO MINUTES, OR SO, TO SLIGHTLY THICKEN.

PARTITIVELY PLACE YOUR SCALLOPS ONTO INDIVIDUAL PLATES.
DELICATELY DRIZZLE YOUR SAUCE OVER YOUR SCALLOPS.

Garnish with slivered green parts of a scallion and a slice of fresh orange.

Serve with your favorite sumptuous steamed rice and various vegetables.
Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of melted butter.




Scallops Wrapped In Bacon

Makes 24 Pieces

Ingredients:

3 tbsp. soy sauce
1 tbsp. Mirin (Chinese Rice Wine)
1/4 tsp. hot Asian garlic chili sauce
1 tsp. grated fresh ginger
1 tsp. garlic finely chopped
1 pinch sugar
1 tsp sesame oil
12 lg. sea scallops; halved
12 thin slices bacon
24 wooden toothpicks; soaked in water for 1 hour

Instructions:

In a bowl, combine the soy sauce, mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration.

Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half.

Preheat your oven to 450 degrees.

Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick.

Place the wrapped scallops on a broiler pan and cook for about 6 minutes until bacon is crispy and the scallops are firm. Serve immediately.



Spicy Scallop Stir Fry with Snap Peas

Ingredients:

1/4 cup soy sauce
2 teaspoons sesame oil
4 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
1 onion, chopped
1 sweet red pepper, cut into 8 wedges
1/2 pound snow peas, trimmed
1 pound sea scallops, halved horizontally
1 teaspoon freshly grated ginger
3 cloves garlic, minced

In a bowl, combine soy sauce, sesame oil, vinegar, red pepper flakes and cornstarch, set aside.

Heat peanut oil in a wok. Add onion, stir-fry over medium heat until soft, 3 to 4 minutes.

Add red pepper, stir-fry until tender, 5 minutes. Add snow peas, stir-fry for 2 minutes. Mix in scallops, garlic and ginger, stir-fry until scallops are opaque, about 3 minutes.

Pour in soy sauce mixture; stir-fry briefly, until thickened.



Scallops in Cream Sauce with Spinach Fettuccine

Makes 2 Servings

Ingredients:

2 oz. Mushrooms, sliced
1 oz. butter
8 oz scallops
8 oz cream sauce (recipe below)
2 cups spinach fettuccine noodles, cooked al dente
parmesan cheese; grated
parsley, chopped

Cream Sauce

1/4 cup shallots, minced
2 tsp. Garlic, minced
2 oz butter
2 oz dry vermouth
1 cup heavy cream
1/2 oz lemon juice
salt; to taste
pepper, to taste
1 dash cayenne pepper

Preparation::

Prepare Cream Sauce by sautéing shallots and garlic in butter until transparent. Deglaze
pan with vermouth.

Add cream, bring to simmer and reduce by 1/3-1/2 or until slightly thickened. Add lemon juice and season to taste with salt and pepper.

Hold warm for service.

Sauté mushrooms in butter about 1 minute. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce, bring to simmer and cook 1 minute.

Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.



Bay Scallops and Pasta with Fresh Tomato Cream Sauce

Ingredients:

2 ripe tomatoes
1 gal. boiling water
1 1/2 lb. bay scallops
1 tbsp. butter
1/2 cup dry white wine
2 tbsp. minced shallots
1 tbsp. chives
1 tsp. minced garlic
2 tbsp. minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream
2 cups cooked pasta shells
salt & pepper, to taste


Instructions:

Plunge the tomatoes into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid)

Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper. Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute.

Serve with freshly grated Parmesan cheese. Optional, some people say NO to fish and cheese, I'd serve it on the side if I had the choice.

Servings: 4

Answer 2

I made a seafood chowder with those types of scallops this past weekend...it is pretty good! The recipe is:

1 bag of scallops
1 lb of haddock
2 cups of diced potatoes, peeled
1 cup of light cream
1 tbsp of salt
1 tbsp of pepper
1 28oz can of crushed tomatoes
4 tbsp of butter
4 cups water

Boil water, scallops and potatoes for 25-30 minutes in a large saucepan. Mash scallops and potatoes in pan...just a little. Then add remaining ingredients, except for the haddock, and cook for 1/2 hour on medium heat, stirring occasionally. Make sure lid is covering pan. Flake haddock and add to chowder. Cook for 1/2 hour more.

That's it! I served it with fresh bread...it was delicious!

Answer 3

Defrost them, season them with a little salt and pepper, and sear them in a very hot pan with a little oil - about 15-20 seconds per side. Serve over a bed of fresh greens with a drizzle of balsamic vinegar, and a squeeze of lemon.

Answer 4

If they're small you're going to find it a bit tough wrapping them in bacon!

You can simply fry them in a small amount of butter and serve with lemon juice. If you like seafood pasta, they would be great cooked in pasta sauce and served with linguini or spaghetti noodles.

Answer 5

Toss them with garlic, butter and some pepper over a medium flame...if you'd like you can toss them with the pasta of your choice as well - in which case you can add fresh basil and/or fresh parsley.

Answer 6

This is really quick and easy.

I rinse them, marinade them in red wine for a bit then fry them up and add them to fettuccine with Marinara Sauce.