Recipes with Scallops?

Question

My husband loves scallops (not a fan myself) and I got some for him for a Valentine's day dinner. Any good suggestions for recipes/uses? Thanks in advance!

Man, all of these sound so great! I won't know which to choose! Thanks so much!

Answer 1

fry em in olive oil

cornstarch alone will work as breading if you are lazy

Answer 2

Here's an elegant entree for you to try. Serve it over white or wild rice with some streamed asaparagus or wilted spinach on the side.

Scallops in Tarragon Cream Sauce

1 pound sea scallops

Salt and freshly ground black pepper

1 large shallot, chopped (use yellow onion if you cannot find shallots)

2 tablespoons olive oil

1/4 cup dry white wine (or champagne since you might have some on hand anyway)

1/4 cup bottled clam juice or fish stock

1 cup heavy cream

2 tablespoons chopped fresh tarragon

1/4 cup chopped pecans (optional but delicious)

1. Remove the tough muscle on the side of each of the scallops or have your fishmonger do it. Pat the scallops dry with paper towels. Season the scallops with salt and pepper. Peel the 1 large shallot and chop enough of it to measure 2 tablespoons.
2. In a 12-inch nonstick sauté pan, heat the 2 tablespoons olive oil over high heat until hot. Add the scallops in a single layer and cook 4 minutes, turning occasionally, or until opaque. Transfer the scallops to a plate.
3. Add the shallots to the pan and sauté, stirring, 1 minute. Add the 1/4 cup white wine and 1/4 cup clam juice or fish stock and reduce the mixture by half, about 5 minutes. Add the 1 cup heavy cream and reduce the mixture for about 5 minutes, until it coats the back of a spoon. Remove the pan from the heat.

Have a Happy Valentine's day

Answer 3

~~~~~~~~ Bsked Scallops with Garlic and Herbs ~~~~~~~~

Serves 4
Prep: 15-20 minutes
Cook: 12-15 minutes
Oven: Preheat to 200 deg F (400 deg C, gas mark 6)

12 large scallops
2 cloves garlic
2 tbsp chopped parsley
2 tbsp virgin olive oil
Salt and freshly ground black pepper
Lemon wedges for garnish

Wash fresh scallops thoroughly under cold running water, discarding any fringe-like membrane and dark organs to leave the clean, white muscle and orange roe. If you have any hollow under shells, reserve 4 of them as serving dishes – scrub them thoroughly and boil for 5 minutes. Thaw frozen scallops and wipe them dry.
Crush the garlic and mix with the parsley and oil in a bowl. Add the scallops, stir gently and season.
Place 3 scallops in each shell and cook in the oven for 10 minutes. Garnish with lemon wedges.

Enjoy! Happy Valentine's Day!..._;-)

Answer 4

I'm making scallops tomorrow too. I do this scallops in Cajun cream sauce recipe-thing. I say that because it's not a written recipe, it's in my cat-sized brain. :)

You just heat up butter, coat the scallops in chili powder and sear them. Remove them and set aside, add a spoonful of minced garlic and stir. Add a Tbsp of flour and a Tbsp of chili powder to the drippings and whisk it all well, then add cream until thickened to whatever consistency you like in a cream sauce. Add the scallops back in and heat through. Serve over rice.

I should write it down this time when I make it, but those are the basics.

Answer 5

bacon wrap scallop skewers:
32 ounces scallops (30 scallops)
1 pound bacon
1/2 cup soy sauce

1. Pre-heat oven to 375° F.

2. Add soy sauce to scallops and let sit overnight. Cut bacon strips in half. On each bacon strip lay a scallop. Wrap bacon around and secure with a toothpick.

3. Place bacon wrapped scallops in a baking pan. Pour leftover soy sauce over top. Place in oven for about 30-40 minutes turning half way through. Drain on paper towels, transfer to platter, and serve. Yields 2 bacon wrapped scallops per serving.

Answer 6

Wrap the scallops in smokey bacon and broil them in your oven or grill them on the BBQ. When they are done, give them a little squeeze of lemon juice. This is by far the best way to eat them.

Answer 7

SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS

Serve this play on the classic escargots à la bourguignonne with lots of crusty bread to mop up the flavorful butter. The snails come in 7-ounce cans, so you'll have leftovers. You might want to consider making escargots à la Bourguignonne with the leftover snails.

Active time: 30 min Start to finish: 40 min

3/4 stick (6 tablespoons) unsalted butter, softened
1 lb medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips
1 1/2 teaspoons minced garlic
3 tablespoons finely chopped fresh flat-leaf parsley
1/3 cup chopped rinsed canned snails (2 oz)
20 medium sea scallops (1 1/4 lb), tough muscle removed from side of each if necessary
1 tablespoon finely chopped fresh chives
Special equipment: 20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish




Preheat oven to 450°F.
Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.

Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.

Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).

Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.


OR

Seafood Linguine

3 tablespoons olive oil
1/2 cup finely chopped onion
5 garlic cloves, minced
1 tablespoon all purpose flour
1/2 teaspoon ground coriander
3 tablespoons dry white wine
1 cup whipping cream
8 ounces uncooked shrimp peeled and deveined
8 ounces scallops
3 tablespoons chopped fresh parsley
12 ounces linguine freshly cooked

Heat olive oil in heavy large skillet over medium high heat. Add onion and garlic and saute until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley. Season to taste with salt and pepper. Pour over linguine and serve

Answer 8

Stir fry with lots of garlic and broccoli or, don't forget a few shred of ginger

Answer 9

check http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat680&_requestid=43346 for some good ideas with pics.