Cooking scallops?

Question

I've never cooked scallops before. This is my plan, get those little ones and pan fry in a little butter and put it on top of some linguine noddles. As for the sauce for the noodles I guess butter and herb (what herb, I dunno) or some Lawry's garlic salt. I'm not concerned about health/fat content. I just want it to taste good.
Does this sound okay or what would you suggest? Please don't just give me some recipe website. I want to know what YOU would do.

Answer 1

I use alfredo sauce, thinned out with just a dash of clam juice and if it is too runny, thicken with corn starch. Bring the sauce to temp and add the uncooked scallops with a hand full of clams, and cook the scallops just until tender. Set aside and heat up noodles of your liking...I like bowtie pasta reheated with olive oil and salt and pepper and fresh chopped oregeno. Make your presentation on a plate and spoon on the alfredo sauce. At the very end I like to sprinkle Old Bay seasoning on the top to finish the flavor. Enjoy

Answer 2

Bay Scallops with Pesto Recipe courtesy Trattoria on the Hill
Show: $40 a Day
Episode: Cleveland

3 cups fresh, cleaned basil leaves
2 cups fresh cleaned flat-leaf parsley
3 cups chopped walnuts
1 cup grated Parmesan
3 cups extra virgin olive oil, plus 3 tablespoons
1 pound bay scallops
2 cups sliced mushrooms
1 cup sliced zucchini
Kosher salt
8 ounces linguine


Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.

Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 3

I do the small bay scallops over linguine a lot...it's one of my favorite dishes. I just saute up some garlic and scallions in butter and a little olive oil, add some crushed red pepper flakes, salt and pepper, a little fresh or dried basil and then toss in the scallops. The scallops may release a lot of juice, but that's okay...the pasta will soak up some of it, and the rest is what bread is for! Be careful not to overcook the scallops - they cook in just a few minutes...otherwise they will be chewy! When cooked, squeeze a little fresh lemon juice over them, and toss with cooked pasta. Top it all off with parmesan cheese and YUM! LOVE it!

Answer 4

I like to use the larger ones and sear them in a skillet with butter and a few drops of olive oil. Cook them about 3-5 min. each side and take them out of the pan and keep them warm. Keep the pan going and add more butter and oil if needed and then I slice up some green and yellow finger squash and saulte them until terder and put the scallops back in and mix around thorougly and pour on top of some liguine. Some nice garlic bread and a nice bottle of wine, Good Night.

Answer 5

okay first of all you don't want to overcook the scallops.

start out with some olive oil in a sautee pan heat the oil and add some minced shallots and then sautee some sliced fennel(the bulb end not the fronds).when the fennel is almost cooked toss in some minced garlic and sautee then add some lemon juice and some white wine cook scallops in the mixture thicken with a little butter or emulsify with some olive oil toss in some of the finely chopped frond ends of the fennel season with salt and pepper toss the pasta with the sauce and voila

Answer 6

Castellane with Peas and Scallops

Prep Time: 15 minutes

Cook time: 16 minutes

Servings: 4-6

Ingredients

1/3 cupextra virgin olive oil, divided
12 ouncesfresh bay scallops
1 medium (1/4 cup)shallot, finely chopped
1-1/2 cupsfrozen sweet peas
5 wholeplum tomatoes, chopped
1 teaspoonsalt
1/2 teaspoonfreshly ground black pepper
1 box (16 ounces) Castellane
1/2 cupfreshly grated Parmigiano Reggiano cheese


HEAT 2 tablespoons oil in large skillet over high heat. Add scallops and sauté 5 to 6 minutes or until cooked, stirring occasionally. Remove from skillet; set aside.
HEAT remaining oil in skillet; sauté shallot 1 to 2 minutes. Add peas, tomatoes, salt, and pepper. Reduce heat to low; cook 3 to 4 minutes, stirring occasionally.
COOK pasta according to package directions. Drain, reserving 1/2 cup pasta water. Return pasta to pot.
ADD reserved pasta cooking water to sauce mixture. Stir until blended.
ADD tomato mixture and scallops to hot pasta and toss. Transfer to serving platter; sprinkle with cheese.

Tip: Garnish with chopped parsley.

Answer 7

I like to wrap the large scallops with half a slice of thin bacon, securing with a toothpick. Then I sautee or broil them with some garlic butter until they firm up and are done.

For the little ones I like to make Coquilles Saint Jacques. Here is a recipe:

Coquilles St. Jacques Recipe #63367
A la Parisienne - popular version of a traditional baked scallop recipe
by papergoddess
6
servings
time to make 50 min 45 min prep
SCALLOP MIXTURE
1 lb deep sea scallops
2 tablespoons minced onions
1 tablespoon butter or margarine
1 tablespoon lemon juice
3/4 teaspoon salt
1/8 teaspoon marjoram leaves
1 dash paprika
3/4 cup dry white wine
1 1/2 cups mushrooms, coarsely chopped
SAUCE MIXTURE
1/3 cup butter or margarine
1/4 cup flour
1 cup whipping cream
2 teaspoons fresh snipped parsley
CRUMB TOPPING
1 tablespoon butter or margarine
1/3 cup breadcrumbs

1. If using large scallops, cut into 3 or 4 pieces.
2. In med. saucepan, cook and stir onion in butter until tender.
3. Add scallops, lemon juice, salt, marjoram leaves, paprika, and wine; simmer uncovered 10 minutes.
4. Add mushrooms; simmer 2 minutes longer.
5. Drain liquid from scallop mixture; set aside.
6. Melt 1/3 cup butter in medium saucepan over low heat.
7. Stir in flour.
8. Cook over low heat until mixture is smooth and bubbly.
9. Remove from heat; Stir in reserved liquid and cream.
10. Heat to boiling, stirring constantly.
11. Boil and stir for 1 minute, then add parsley.
12. Reserve 1/2 cup sauce; Add the rest to the scallop and mushroom mixture.
13. Heat through, stirring often.
14. Spoon scallop mixture into six individual baking dishes; spread each with 1 tbs.
15. reserved sauce.
16. Melt 1 tbs. butter in small skillet; add bread crumbs, stirring until brown.
17. Place baking dishes on baking sheet.
18. Set oven to"broil"; broil dishes 6 inches from heat 5 to 8 minutes or until bubbly and brown.
19. Sprinkle crumbs over the tops and serve.