Scallops???

Question

I eat scallops all of the time and usually do a garlic butter sauce. I need more ideas on flavors and preparation.

Answer 1

1/2 lb fresh scallops or frozen scallops
1 (10 ounce) package frozen chopped spinach
1/4 cup water
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
black pepper
1 garlic clove, minced
1/3 cup canned evaporated skim milk
4 teaspoons all-purpose flour
2 tablespoons grated parmesan cheese


Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
Meanwhile, in a medium skillet, combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling and add scallops. Cover and simmer for 2 to 3 minutes or till scallops are opaque. Remove scallops from skillet with a slotted spoon. Set aside and keep warm.
In a small bowl, combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Add grated Parmesan cheese. Cook and stir for 1 minute longer.
Return scallops to skillet. Heat for 1 minute.
Serve with your choice of pasta or rice

Answer 2

Yeah, I like the scallops wrapped in bacon. Also good mixed with crab meat, cheese, a little sour cream, and some Bay Seasoning mix as a dip. They're really good fried in a light batter like tempura. Also great broiled with some butter and stuffing. Try them broiled/grilled on a skewer with some veggies and perhaps other meats like chicken, shrimp, or sausage - brush with a light olive oil and seasoning of your choice (like garlic or piri-piri). Scallops are always good broiled/fried plain with a little oil or butter - a dash or salt or some dip on the side rounds it off when serving.

Answer 3

my favorite is a quick pan fry in butter (just enough to make each side a nice caramel brown). remove from the pan.
add a little wine or chicken broth (just like, 1/4 cup or less). bring to a boil and scrape all the bits off the pan, simmer until all the bits are mixed in the liquid. Serve warm over mashed sweet potatoes, with grilled portabella and asparagus on the side. Drizzle the whole plate with the sauce. It's so so yummy!

Answer 4

I think scallops were born to end their days lightly pan-fried in butter with fresh parsley and garlic...I tried many recipes but none can rival the superb taste and aroma of scallops cooked that simple way...

Answer 5

SCALLOPS LE HAVRE

16 scallops on half shell
8 spring onions (scallions) finely sliced
3 fat cloves fresh garlic, finely chopped
2 oz. real butter
1/4 cup chopped sweet basil
1 lb. fish bones and heads
8 black peppercorns
2 stalks celery, roughly chopped
1 sm. carrot roughly chopped
1 sm. red onion, peeled and cut into quarters
3 good sprigs dill
1 1/2 pints water
salt and pepper to taste

First remove scallops from shell, rinse under cold water and set aside. Thoroughly clean shells, scrubbing if necessary and set aside.
In a medium heavy based saucepan, place fish bones and heads, peppercorns, celery, carrot, onion, dill and the cold water. Season with a couple of good pinches of salt.

Bring to boil, reduce to a gentle simmer and cook for 30 minutes, no longer. Strain through a muslin cloth or similar, return to pan and reduce by half. Just before removing from heat, add 1/2 the sweet basil.

Meanwhile, melt butter over medium heat in a heavy based frypan, and when foaming, add spring onions and garlic with a generous grind of black pepper.

As soon as the onion begins to wilt, add remainder of basil and remove from heat.

In another frypan, heat fish stock to a gentle simmer and poach scallops for 2-3 minutes each side.

To serve, place each scallop in a half shell, spoon over onion mix and cover with hot stock.

Garnish with fresh herbs and slivered red capsicum.

N. B. It helps to have a bed of rice or rock salt to sit shells on in order to keep them level.

Cream may be added to stock before reducing if desired.

Answer 6

I love scallops to....you need to try this one..It is beyond words how good it is....

Coquille St. Jacques Ingredients
6 tb Butter 1/4 c Finely chopped onion
3 tb Flour 1/2 c Sliced mushrooms
1 ts Salt 1/2 lb Shrimp; cooked & cleaned
1/8 ts White pepper 1/4 lb White crab meat
2 c Light cream 2 tb Madiera wine
1/2 lb Scallops; sliced 3 ts Bread crumbs

Instructions for Coquille St. Jacques
In double boiler melt 4 tbs butter; blend in flour, salt & pepper. Over direct heat gradually add cream, stirring constantly to boiling point. Return to double boiler & cook 5 minutes more. Melt remaining butter in skillet; add scallops & onions & saute. Remove scallops & onions. Add mushrooms & saute 3 minutes. Combine sauce, scallops, mushrooms, shrimp, crab & wine. Mix lightly & taste for seasonings. Spoon into 6 scallops shells or ramekins & sprinkle with bread crumbs. Bake in 400 oven for 10 minutes or until delicately browned. Serve at once. Yields 6 servings

Answer 7

put olive oil in the sauce pan and sesason scallops with lawry's, salt, pepper, emeril's seasoning, onion powder, and garlic salt

Answer 8

Dip it in low vinegared ketchup then some melted cheese. To me, it tastes yummy.

Answer 9

If they are really fresh, you can always clean & try them raw by adding a bit of wasabi. They are sweet...

Answer 10

saute with cream cheese and pickapeper sauce