Sea/Bay scallop recipes?

Question

Does any one know any recipes for sea or bay scallops without wine, unless its white wine vinager.

Answer 1

GRILLED SEA SCALLOPS WITH PAPAYA SALSA

1 lb. scallops
4 (10 inch) bamboo skewers
1 ripe papaya, diced
1/2 med. red onion, chopped (1 cup)
1/4 c. coarsely chopped fresh cilantro
2 tbsp. lime juice, about 1 lime
1 clove garlic, minced or pressed
1/8 tsp. pepper
2 tsp. vegetable oil

Rinse scallops and pat dry; set aside. Soak bamboo skewers in water. In medium bowl, combine papaya, red onion, garlic, cilantro, 1 tablespoon lime juice and pepper. Mix gently to avoid mashing papaya. Cover and refrigerate (it will keep for up to 2 days). Place scallops on skewers. Mix together oil and 1 tablespoon lime juice. Baste scallops and place on oiled grate. Grill until opaque, about 3 to 4 minutes on each side. Serve with salsa on the side.

Use the water instead of wine in this one

CURRIED SEA SCALLOPS

1/2 c. butter (butter may be used)
1/2 c. chopped onion
1 clove garlic, finely chopped or pressed
1 stalk celery, diced
1/2 bay leaf
Sprig of parsley
1/4 tsp. powdered mustard
1/2 c. diced tart apple
2 tbsp. flour
1/2 tsp. mace
2 tbsp. curry powder
1 1/2 c. clam broth (bottled)
1 c. dry white wine (water may be used)
1 1/2 lbs. sea scallops, cut in half
1/2 c. heavy cream (skim milk may be used)

1. In a large saucepan heat the butter, add onion, garlic, celery, bay leaf, parsley, mustard and apple. Cook until apple is soft.
2. Stir in flour, mace, curry powder. Cook until well mixed. Add clam broth and wine. Simmer until ingredients are thoroughly cooked, at least 45 minutes.

3. Add sea scallops and cook until tender. Add cream, heat through but do not boil. Serve with chutney. Serve on rice.

Answer 2

bay scallops are to small and tasteless use sea scallops:

Linguine With Scallops
Ingredients
3/4 pound sea, bay, or calico scallops
1/4 cup olive oil, plus 1 tablespoon
4 tablespoons (1/2 stick) butter (optional)
1 tablespoon minced garlic
Salt and freshly ground black pepper to taste
1/4 cup toasted plain bread crumbs
1/2 cup minced fresh parsley leaves
1 pound linguine or spaghetti

Instructions
Bring a large pot of water to a boil. If you're using sea scallops, cut them into 1/4- to 1/2-inch chunks; cut bay scallops in half; leave calicos whole.

Combine the 1/4 cup olive oil with the butter, if you are using it, and the garlic in a small saucepan over low heat. Cook until the garlic turns pale tan, stirring occasionally. Raise the heat to medium-high, add the scallops, salt, and pepper, and cook just until the surface of the scallops turns opaque, about 2 minutes. Add the bread crumbs and half the parsley and turn off the heat.

Salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, reheat the scallops over medium heat. Drain the pasta, reserving some of the cooking liquid if you omitted the butter. Toss the pasta with the sauce and the remaining olive oil, add a little pasta-cooking water if necessary, and top with the remaining parsley.

Answer 3

Baked Scallops

2 lbs sea scallops
salt and pepper
1 teaspoon fresh thyme leaves, minced
1/2 cup buttermilk
2 cups hand crushed Ritz crackers
1/2 cup butter, melted
1 small lemon, halved

Preheat oven to 400°F.
Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and toss to coat.
Place scallops evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter.
Bake for 20 minutes, squeeze lemon over scallops and serve immediately.

Answer 4

Wrap the skewers in bacon and grill until opaque. Serve with cocktail sauce.

For sea scallops, sautee in olive oil until golden brown. Turn over one at a time. When both sides are browned, toss them in the pan so they are covered in the brown juices.

Bay scallop ceviche: Slice bay scallops into about thirds. Put in a tupperware dish with finely diced garlic and fresh jalepeno. Cover with lime juice and refigerate until the scallops are opaque (the lime juice actually cooks them). Serve in a martini glass on a piece of lettuce.

Answer 5

quick and easy broiled scallops:

1 to 1-1/2 lb bay scallops, tough muscle removed
juice of one lemon
1 tbsp butter or margarine, melted
dash of season salt, or dash each salt & pepepr
chopped fresh cilantro, if you have it.

combine lemon juice, melted butter and seasonings. pour over scallops. broil till done, turning once.
sprinkle with cilantro and serve.

yum !

Answer 6

this is my favorite! just a brush of olive oil across the bottomof a hot pan. Pop the scallops into the pan, cut side down, as quickly as possible. By the time you finish putting them, you can start turning them over. When they're all turned over, take them out and put on a plate. Drizzle with melted butter or olive oil and a sprinkle of salt and pepper - yum!!