How to cook scallopes ?

Question

Any good recipes please >???

NO FRY RECIPES PLEASE!

Answer 1

Alton Brown of "Good Eats" on the Food Network did a great show on scallopes. Shell Game IV (Scallops)
Tales of a monster scallop send Alton traveling to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint upon his house boat, the Okra where he's forced to cook a whole lot of scallop dishes. The question is for whom?

Three recipes:

Seared Scallops
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.


Scallops on the Half Shell
8 ounces bay scallops
2 tablespoons unsalted butter
1 tablespoon minced garlic
1/4 teaspoon kosher salt, plus a pinch
1 cup fresh bread crumbs or crushed crackers
2 medium size very ripe tomatoes, finely chopped
1/4 cup chopped fresh parsley leaves

Preheat the oven to 450 degrees F.
Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.

Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.

In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

Scallop Mousse
1 pound wet sea scallops, muscle removed, rinsed and patted dry
2 egg whites
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh parsley leaves
1/4 cup heavy cream, very cold
35 to 40 mini phyllo shells

Preheat the oven to 350 degrees F.
Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.

Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

Yummmmm!

Answer 2

If they're faily large scallops, be sure the pan is thoroughly heated on a medium high heat. Add a tbls of butter and a very little bit of extra virgin olive oil (the best) and add scallops to pan. You want to get a nice brown and crisp crust on each side so do NOT move them around or touch them in the pan. Let them sear for 2-3 minutes, turn over gently and sear another 2 minutes on the other side. Transfer to a plate and feast! (Funny I saw this as a friend of mine just overcooked her's last night. They are awful overcooked and most people tend to do this.)

Answer 3

Broiled Scallops
2 servings 10 scallops
21 min 5 min prep
10 scallops
1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 dash garlic powder
1 dash onion powder
1 dash paprika
chives
parsley

Put the scallops onto a container for the broiler.
Add butter/margarine and olive oil.
Sprinkle spices onto the scallops.
Place a few inches away from broiler fire.
Broil for 12 minutes.
Turn the scallops over and broil for another 4 minutes.
Serve as an appetizer or as part of a main course.

Simple Scallops
2 servings
22 min 12 min prep
2 cloves garlic, minced
6 tablespoons butter or margarine
1/2 cup pale dry sherry
1/2 lb mushrooms, sliced
3 scallions, chopped
1/2 cup parsley or cilantro, chopped
1/2 lb baby scallops
2 teaspoons flour
1/2 cup half-and-half

Combine garlic, butter, sherry, mushrooms, scallions and parsley in a saucepan.
Saute 2 minutes over medium heat.
Add scallops, stir and simmer 2 minutes.
Add flour, stir to incorporate.
Slowly add the half and half stirring until thickened and scallops are tender.
Serve in a bowl or over rice.

Scallops L'orange
4 servings 19 min 10 min prep

2 tablespoons oil
2 lbs sea scallops
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup dry white wine
2 scallions, chopped
1 teaspoon grated orange zest
Garnish
1/2 scallion, chopped
1/4 teaspoon grated orange zest

Heat oil in a nonstick skillet over medium high heat until very hot.
Season scallops with salt and pepper.
Add half the scallops to the pan and cook 1 minute or until browned.
Turn and cook 2 minutes or until browned and cooked through.
Remove from pan and repeat with remaining scallops.
Wipe out pan, add butter and melt over medium heat.
Add wine, scallions and orange zest and cook 2 minutes.
Add scallops, cook 1 minute remove to a serving plate.
Sprinkle with remaining scallion and orange zest and serve.

Answer 4

This is how to cook scallopes: go on the internet and look up a recipes!!! JK

Answer 5

Well I perfer them raw, but if you must take a hot pan add a little olive oil and butter, garlic shallots,put your scallops in season and sear both sides untill golden brown and if you don't like raw you can put the pan in the oven for a little while(just for a couple of minuites you just want them cooked through)and add a little white wine, or whatever sauce your like and take off the heat.

Answer 6

Saute some garlic and finely diced onion in a dollop of butter, add the scallops, and just before they completely turn white, drizzle in some lite cream, stir continuously. You can also add some
Thai spice, parsley or whatever.

Answer 7

very hot saute pan with butter and a splash of olive oil.............pacific bay scallops...............lemon, garlic white wine, parsley, salt, pepper, satue over high heat. take the scallops out and plate...squeeze 1/2 lemon over the remains in the pan, toss in some finely chopped tomatoes to heat and drizzle over scallops...great app~

you can also toss the whole thing with a pasta for an entree...

Answer 8

Here's a website with tons of scallop recipes for you to try:

http://homecooking.about.com/library/archive/blsea70.htm

Answer 9

first step . . . you need to learn how to spell scallops.

Answer 10

well you can try to go t o ..........