how do i cook scallops?

Answer 1

Season them... then grill them (about 3 1/2 minutes on each side )squeeze lemon on them while they are grilling ...YUMMY!! Be careful not to over cook

Answer 2

They are extremely perishable; if you purchase fresh scallops, use them within 1-2 days. I prefer buying frozen scallops just because it's easy to have a meal on the table in about 15 minutes when you have scallops in your freezer.
If you are going to saute or grill scallops, make sure they are thoroughly dry before cooking. A wet scallop will simply boil or steam and won't develop the nice caramelized crust you want. Bay scallops usually cook to perfection in 3-5 minutes; larger sea scallops take 6-10 minutes to cook. Scallops are done when they turn white and opaque and are easily pulled apart.

For me, any recipe that is delicious with shrimp will also work well with scallops. As always, add or subtract ingredients at will, according to your tastes. Just be sure the scallops aren't overcooked; that's the only thing that will ruin them. Keep some scallops in your freezer this summer and enjoy these delicious recipes.

Answer 3

Here is a classic French recipe, very yummy: Coquilles St. Jacques:

2 lb Bay scallops, tough muscle removed, halved
2 tbsp butter
2 tbsp flour
1 cup warm whipping cream
3 shallots, minced
1 sprig parsley
1 bay leaf
2 cups dry Vermouth
1/2 lb mushrooms
1/2 cup grated Gruyere cheese
2/3 cup unseasoned white bread crumbs
1 pinch of white pepper
3-4 black peppercorns
2 egg yolks, lightly beaten with 1/2 tbsp of tepid water
salt to taste

Simmer Vermouth, bay leaf, parsley and peppercorns for about 7 minutes. Add the mushrooms and the scallops, raise the heat, cover, and let simmer 3 minutes. Strain and reserve the cooking liquid. Set aside the scallops and the mushrooms; when cooled, slice the mushrooms.

Return the cooking liquid to high heat and reduce to about 1 cup. Separately melt the butter in a skillet over medium heat and sift the flour into it. Stir the flour constantly until deep golden. Take off heat and whisk in the scallop cooking liquid, then the whipping cream. Let the sauce cool for about 5 minutes, then whisk it into the egg yolks. Add white pepper and adjust the salt.

Preheat the broiler. Fold the scallops and the mushrooms into the sauce and toss to mix. Divide the mixture among several gratin dishes, sprinkle with cheese and bread crumbs and broil until blisters form, about 5 minutes.

Answer 4

Pre heat pan on medium heat
Add 2 tablespoons butter
Pat scallops dry
Sear 2-3 minutes on each side
They should be firm, don't over cook

Answer 5

because they are very lean protein they cook very fast, just cook until it changes from translucent to opaque white. Then turn over and do the same to the other side. Just a couple of minutes. You can saute them in butter then squeeze lemon on at the end. Grilling is also good or broiling. In both cases you might want to brush some butter on them as then are so lean they can dry out.

Answer 6

I like to get out my steamer and line the steamer with Romaine Lettuce and then put the scallops on the lettuce, cover them with more lettuce and cover the pot to steam about 10-15 minutes. Check to see if they are opaque and if so, they're done. You can eat them hot with tartar sauce or cold in a salad. Very good either way. PLUS - the romaine lettuce tastes wonderful too - like a mild spinach.

Answer 7

here's something REAL easy you can try:

mix a little melted butter, lemon juice and minced garlic. put your scallops on a foil lined baking sheet. pour the butter/lemon/garlic over. broil in your oven, turn halfway through. how long to broil depends on size. i also like to add in some chopped cilantro. easy, quick and yummy !

Answer 8

Grill them. Make sure they're oiled with a little salt, and oil the grill first as well. Cook them fast and hot.

Answer 9

Fry them in some olive oil or butter with some garlic, maybe some chives.... Just be VERY CAREFUL not to overcook them, they only need a couple of minutes.

Answer 10

They are also very good breaded and deep fried.