Recipes

[HisElk1]

DH and I really enjoy most seafood and have made broiled crab cakes, steamed shrimp and want to try sea scallops for a change.  We don't want to have them breaded though.  

Does anyone had any recipes to share?  I also heard they can be tricky to cook.

TIA.

[fthunt]

A rather hot stove top pan in butter (some oil  & season to your liking)......

flip them in - when brown edges - flip to the other side.  Don't overcook or will be tough.

That's it for no breading - or bake.......easy

[tessam]

Scallops need not be difficult to prepare!  Make sure they are completely dry no matter how you prepare them.  Simple.. salt pepper a little butter in the pan and sear them.  Below is a recipe as yell that is wasy:  Enjoy

LEMON BUTTER SCALLOPS

yield: 4 SERVINGS

prep time: 5 MINUTES

cook time: 10 MINUTES

total time: 15 MINUTES

All you need is 5 ingredients and 10 minutes for the most amazing, buttery scallops ever. 

INGREDIENTS:

• 1 tablespoon unsalted butter
• 1 pound scallops
• Kosher salt and freshly ground black pepper, to taste

FOR THE LEMON BUTTER SAUCE

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 1 tablespoon butter in a large skillet over medium high heat.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

[tessam]

system won't let me edit a typo in my first reply

 Below is a recipe as yell that is wasy:  Enjoy

SHOULD READ:

Below is a recipe that is easy as well.

LOL

[CalminHeart]

I love scallops!  

Trick: Space them far apart when cooking, no matter how you cook. Even dry scallops release juice when cooking. too much of that juice ends up steam cooking instead of frying. I sometimes drain it. 

I've done about everything with them. Broil, fry, put them on a gass grill with a slotted tray underneath. 

Season how you like. Salt, pepper, lemon juice, whatever spices you like. My son adds spicy hot spices. I'm not a fan of the hot spices. 

When broiling, I brush with butter and season however I feel like that night.

Be sure the frying pan is hot before adding scallops.

There are a lot of sauce recipes online.  Here is an easy one.

Melt 1 TBS butter. 
Add 2 cloves minced or crushed garlic. 
Pour in 1/8 to 1/4 cup quality dry white wine, like Sauv Blanc or Pinot Grigio and let reduce to half. Skip this step if you don't want wine.
Add 1/2 cup cream.
Simmer and stir til thick.
Take pan off heat and stir in 1/2 to 1 TBS lemon juice

Add scallops to sauce / drizzle sauce over scallops / use as a dip at the table. 

[wagirl]

I love scallopes too--the BIG sea scallopes--however--the loan I need to buy a pound of them @$49.00/lb has not been approved yet---  but I cook them fast in a hot pan,  with just s/p and for a minute on each side, than a splash of lemon juice and a pat of butter in the pan for  sauce-----also can get scallop pieces for $12 a pound that are very good too--and believe it or not---I use Bob Wardens recipe and cook them in the pressure cooker---really good and not over done as you might think.

[Imaoldhippie]

@HisElk1 .............be prepared to be hooked on sea scallops they are scrumptious.  As shrimp do not over cook.

[kare29]

I have not made this in awhile but it is good and quite easy:

                          Peppery Scallops

1 1/4 lbs large sea scallops

2 Tbs melted butter

2 Tbs dried bread crumbs

1 tsp dried basil leaves

1/2 tsp seasoned pepper

1/4 tsp salt

Rinse scallops with cold running water. Pat dry. 

In medium bowl, toss scallops with melted butter to coat well.

On waxed paper, mix bread crumbs, basil, salt and pepper.

Dip one flat side of scallop into mixture.  Place breaded side up on rack in broiling .  pan.  With pan placed in closest position to source of heat, broil 5 minutes until topping is golden and scallops are opaque. Do not turn scallops.

[HisElk1]

---

@wagirl wrote:

I love scallopes too--the BIG sea scallopes--however--the loan I need to buy a pound of them @$49.00/lb has not been approved yet---  but I cook them fast in a hot pan,  with just s/p and for a minute on each side, than a splash of lemon juice and a pat of butter in the pan for  sauce-----also can get scallop pieces for $12 a pound that are very good too--and believe it or not---I use Bob Wardens recipe and cook them in the pressure cooker---really good and not over done as you might think.

---

@wagirl , we ended up finding frozen sea scallops at our local BJ's.  They were $30 for 1 1/2 pounds.  I am not a great cook; however, DH is thankfully.  He attempted to find the Bob Warden recipe online, however, had no success.

Would you be willing to share it if possible?  TIA.

[stevieb]

I do enjoy them but prefer to get them out for the simple reason that I do find them tricky to cook and to season. I once had them out in a rich cream sauce that was out of this world, but more simple preparations are also delicious. I also love them lightly breaded or battered and fried.