Anyone have any recomendations for recipes involving bay scallops?

Question

Nothing too time consuming and no pasta dishes please.

Answer 1

cocquille st. jacques - costs you a lot in a restaurant - easy to make and sooo jummy!!

you need:
scallops
onion
cream
potatoes
spices (a little nutmeg for sure)
white wine
butter or margarine

boil potatoes to make mashed potatoes just the way you always do and let the mashed potatoes cool

make a white sauce:
depending on amount you want - lets say 4 portions
melt 2 tbls butter in a sauce pan, sautee a finely diced onion in it until see through

put in 2 tbsp (not it's 50/50 on this so depending on how much you want to make) and stir with wisk, keep stiring and ad cream little by little until you have a thick sauce, ad a shot of white wine.
spice with a little salt, white pepper and nutmeg

ad your scallops and simmer on low heat for a ~5 min

devide your coquille into oven save deep dishes (those white bowls for the oven, or if you want to be fancy, into shells)

put the mashed potatoes all around the sides - works well with a decorating bag.

put in the oven until potatoes brown on top (i'd say at 375F) for about 20min
serve - it's really hot be careful, but it tastes sooooo good, you don't need many scallops to feed a croud - it's really rich.

Answer 2

Use 1.5 lb of sea scallops washed and sprinkled with a little lemon. Combine with 1T of green onion, 1/4 tsp salt, dash white pepper, and 1/2 C dry vermouth. Boil 2 minutes and remove scallops. Reduce the remaining liquid to half and add 1 C of heavy cream. till it looks like a syrup. Mix 1 T of flour with 4 T of butter and add gradually to the above on reduced heat to thicken. Pour the sauce on the scallops. At this point you can let them cool for reheating later or eat em. To reheat later heat at 500 for 5 minutes and top with parsley. Great as an appetizer or main course. Use large shells or dishes that are oven proof to reheat.

Answer 3

Wrap each scallop with a slice (or half a slice, depending on size) of bacon, held with a toothpick through the middle. Broil on each side until cooked. Don't broil too long, the scallops will be overcooked and tough.

Answer 4

heat oven to 350. butter a casserole dish. evenly spread scallops in dish. add some minced onions or shallots on top. season with salt, pepper, garlic powder. cover with crushed ritz crackers. drizzle with melted butter, top with a few slices of par cooked bacon. bake for 20-30 minutes depending on the size of scallops and preferred doneness.

Answer 5

If you have tomato sauce throw them in in the last 4-5 mins from frozen to the sauce and top it on Linguini chop some parsley and there you go way easy sexy supper.

PS. don't over cook scallops they shrink and are tough esspecially bay because they are sooo small already

Answer 6

Bay Scallop Saute

1 tb Olive oil
1 md Garlic clove, chopped fine
3/4 lb Bay scallops
1/4 md Red bell pepper, diced
1/4 md Green bell pepper, diced
1/4 md Yellow bell pepper, diced
1/2 c Rich, salt-free fish stock
1/4 c Dry white wine
2 ts Cornstarch
1/4 c Finely shredded fresh basil leaves
2 tb Toasted pine nute
Freshly ground black pepper
Cooked pasta-thin strands
1. In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and saute just until they firm up slightly, about 30 seconds. then add the peppers and saute about 1 minute more.


2. Stir in the fish stock. In a small cup or bowl, stir the cornstarch into the wine until it dissolves, then stir that mixture into the ingredients in the skillet. Simmer until the sauce begins to thicken slightly, about 1 minute. Then stir in the basil and pine nuts and spoon over cooked pasta. Season to taste with black pepper.



Bay Scallop Pasta

pounds plum tomatoes, peeled and chopped (or one 32-ounce can peeled tomatoes)
1 yellow onion, finely chopped
1/4 teaspoon red pepper flakes
1 pound pasta shells
2 cloves garlic
1/2 cup firmly packed fresh flat-leaf parsley
1 1/2 pounds bay scallops
salt
3 tablespoons heavy cream
Grated Parmesan cheese for garnish In a large saucepan or a stockpot, boil water for the pasta. Slowly cook the tomatoes in a non-reactive saucepan over medium heat until reduced by one-third, about 20 minutes. Add the onion and red pepper flakes and continue to cook.
Plunge the pasta into the boiling water and cook.

Chop the garlic cloves and parsley together until they form a loose paste. Add the scallops to the sauce and cook until opaque, about 2 minutes. Salt to taste. Drain the pasta.

Put half of it in a warm serving dish. Pour the sauce over the top. Add the cream and the remaining pasta. Top with the garlic-parsley paste and toss all the ingredients together. Serve in warm bowls with the grated cheese.

Bay Scallop Stew

Bay Scallop Stew

Ingredients:
1 lb Bay Scallops
2 Tbsp chopped Shallot
3 Tbsp snipped Chives
2 Tbsp Butter
1 cup dry White Wine
1 cup heavy Cream
2 cup Milk
Salt and White Pepper, to taste

Directions:
In heavy sauce pan sauté shallots in butter. Add wine. Bring to a boil. Lower heat and simmer for 2 minutes. Add bay scallops and simmer for 5 minutes. Add milk, cream and chives. Stir stew until hot. Do not boil. Salt and pepper to taste

Answer 7

commence with a chrome metallic frypan on med-hi warmth. upload 2 Tbls canola or vegetable oil. Salt and pepper the scallops and get rid of the not uncomplicated muscle on the fringe of the scallop. Saute scallops in basic terms a million minute on both aspect and get rid of from pan. i prefer to placed on paper towel coated plate. Discard the oil from the pan. cut back warmth to medium and to an same pan upload 2 extra Tbls olive oil and finely diced onion or shallot in case you are able to come upon. Salt and pepper to flavor(pinch of pink pepper flakes). practice dinner till transluscent, not browned. upload 2 garlic finely minced or via garlic press. at modern-day upload a million/4 cup white wine (dry vermouth is sweet) get rid of pan from warmth and upload the juice of one million/2 lemon and a million teaspoon lemon zest and a pair of Tbls unsalted butter. upload the scallops back into the pan and cover less than no extra warmth for 5 minutes. Serve with chopped parsley non-compulsory: brown writer 1st baron verulam in pan and use 2 Tbls writer 1st baron verulam grease instead of the vegetable oil earlier sauteing the scallops. Then upload writer 1st baron verulam crumbs to the perfect dish.

Answer 8

Garlic, olive oil, and crused tomatoes in a saute pan...add bay scallops...simmer until done. Very simple, very tasty...add salt and pepper if you like.

Answer 9

Saute garlic, onion and ginger in small amout of oil...

Add scallops...

Some sliced mushrooms and cooked peas...

Cook through...

Serve over sticky rice...

Simple enough?

Answer 10

how bout searing the scallops and then topping it with veggies like spinach or arugula with pesto sauce or hoisin sauce for an Asian taste