Hux Posted March 26, 2009 Report Share Posted March 26, 2009 Who's got some good scallop recipes? Link to comment Share on other sites More sharing options...
Freak By Night Posted March 26, 2009 Report Share Posted March 26, 2009 Two words: bacon wrapped. Link to comment Share on other sites More sharing options...
Booche Posted March 26, 2009 Report Share Posted March 26, 2009 End thread. Link to comment Share on other sites More sharing options...
Hux Posted March 26, 2009 Author Report Share Posted March 26, 2009 Two words: vegetarian girlfriend.The thread lives. Link to comment Share on other sites More sharing options...
Freak By Night Posted March 26, 2009 Report Share Posted March 26, 2009 (edited) Aren't scallops meat? I've only ever cooked them either bacon-wrapped, or just on their own in a skillet, with butter, garlic, and chili peppers. Keep it simple, and they'll be great! Edited March 26, 2009 by Guest Link to comment Share on other sites More sharing options...
Booche Posted March 26, 2009 Report Share Posted March 26, 2009 Aren't scallops meat? Arent vegetarians kidding themselves?Two words: bacon wrapped. End thread. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted March 26, 2009 Report Share Posted March 26, 2009 Mike and I invented this little ditty. Omitting the bacon would still be good because there's a lot of flavour in the cheese. Plus, because you assemble them separately you can have bacon on yours and she doesn't have to (Highly recommended method ) Seared Scallops on Crustini with Bacon and Herbed Goat-cheese 4 or 8 Bacon strips (depending on presentation, more bacon=more fun) 8 Sea Scallops (sliced into 2 horizontally) 1 crusty baguette Herbed Goat cheese (make your own with garlic and fresh herbs or buy one premade such as Rondelé) 1 garlic clove salt and pepper to taste olive oil Slice baguette on angle to create long and thin (1/4 inch) angled slices from the baguette. The slices will be much crispier if they are thin. Brush each with Olive oil and broil in the oven, watching closely as they will turn from crusty to burnt in seconds. Remove from oven and allow to cool. Rub each with garlic clove and then spread herbed goat cheese as thick as you like. Heat skillet on medium heat and fry bacon until desired crispness. Remove to paper towel for greasy soak-up and reserve the bacon fat in the pan. Add scallops to the hot pan, season with salt and pepper and sautee each side for about 1 1/2 minutes. Scallops cook fast. Lay 3-4 scallop pieces on top of goat cheese. Place 1 to 2 strips of bacon on top and serve. Link to comment Share on other sites More sharing options...
Sarahbelle Posted March 26, 2009 Report Share Posted March 26, 2009 http://www.fishex.com/recipes/scallops/scallop-recipes.htmlhere's a website I found by googling... the one about avacado looks yummmmmmmmmmmaay! Link to comment Share on other sites More sharing options...
bouche Posted March 26, 2009 Report Share Posted March 26, 2009 Scallops have no brains so can't synthesize pain, like a plant. They react to stimulus chemically or electrically just like a plant does. They have no face, like a plant. Most spend their entire lives fixed in one position, like a plant. They are a healthy source of nutrients, like a plant.Scallops are a delicious meaty plant. Link to comment Share on other sites More sharing options...
phorbesie Posted March 26, 2009 Report Share Posted March 26, 2009 Scallops have no brains so can't synthesize pain, like a plant. They react to stimulus chemically or electrically just like a plant does. They have no face, like a plant. Most spend their entire lives fixed in one position, like a plant. They are a healthy source of nutrients, like a plant.Scallops are a delicious meaty plant. Link to comment Share on other sites More sharing options...
ollie Posted March 26, 2009 Report Share Posted March 26, 2009 Aren't scallops meat?No kidding. Anyone who eats scallops is not a vegetarian. Link to comment Share on other sites More sharing options...
AD Posted March 26, 2009 Report Share Posted March 26, 2009 more bacon=more fun !! Link to comment Share on other sites More sharing options...
SaggyBalls Posted March 27, 2009 Report Share Posted March 27, 2009 Though delicious, plants - like scallops - endure pain. It's a bit more realistic to look at the issue on a level of consciousness rather than outdated attitudes about pain and suffering. It cannot yet be proven that Plants and mollusks like Scallops and Oysters are conscious enough to suffer. Swiss Ethics... Cut Flowers and 'loves me/not' flower destruction are among the biggest hypocricies if it's really an issue of pain. It's really a far worse thing to overcook scallops than to merely kill them. What a waste of a perfectly good water filter and some of the most amazing meat found above or below the sea. It's meat. Real flesh. Takes a very long time to be broken down in our bodies unlike plant matter. Arguably more ethical than factory farmed eggs or dairy. That sandwich looks awesome by the way, Sharon. Scallops are among my favourite as sushi. lightly (barely) grill to make them sweeter, or not if you like that slippery texture. Soak in salty (sea-like) water to get the sand out of them. Spicy scallop rolls are nice as well. Mayo-based sauces make scallops seem like the most slippery, slimy things on the menu. Beats the slurp of oyster shells and is at least as exciting. Link to comment Share on other sites More sharing options...
Hux Posted March 27, 2009 Author Report Share Posted March 27, 2009 Thanks Sharon/guys - looks great.She's a veggie who eats seafood, that works for me. When she has to write her vegetarian exam I suppose we'll start worrying about it. Link to comment Share on other sites More sharing options...
phishtaper Posted March 27, 2009 Report Share Posted March 27, 2009 gosh, and here I always thot a "scallop" was a loose woman. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted March 27, 2009 Report Share Posted March 27, 2009 that's why they team up with bacon so well Link to comment Share on other sites More sharing options...
Ol'Hickster Posted March 27, 2009 Report Share Posted March 27, 2009 Shuck it and gulp it is the best way! I love them raw and right outa the shell :D Best way to eat them! Link to comment Share on other sites More sharing options...
jaybone Posted March 28, 2009 Report Share Posted March 28, 2009 (edited) I like them pan seared and then add a sauce.Make sure you dry the scallops, season with salt and pepper and then drop then in a really hot pan. Wait for it to form a nice gold crust and then flip.For a sauce, I recently made them with Pernod Cream Sauce. Dice a shallot and some garlic and fry it in some butter. Cook it down (but don't let it brown) and add some a shot of pernod. Reduce and add about a 3/4 cup of cream. Let it reduce by half. Taste, season- add more Pernod if the flavour isn't strong enough and finish with some butter. Spoon it over the scallops and garnish with a sprig of fresh thyme. Tarragon works nice with this dish as well if you like a strong anise flavour.I served it over a wildmushroom and thyme ragu. - Basically chopped a bunch of different mushrooms, cooked them with some shallots and garlic in butter and white wine and added a good hit of fresh thyme at the end. You can plate it nicely and make it look awesome!I should add that in my experience IQF (individually quick frozen) scallops are generally better then fresh. Truly fresh scallops are awesome but we don't live next to the ocean and the product we get around here already has some age on it and they are usually shipped in a brine which the scallops absorb. Half the time the "fresh scallops" at the grocery store are previously frozen anyway. The IQF scallops are often frozen on the boat within hours of leaving the sea. Much better flavour profile. I've tasted fresh and frozen side by side and the frozen product has a much sweeter, less "fishy"flavour. Edited March 28, 2009 by Guest Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted March 28, 2009 Report Share Posted March 28, 2009 That seduced me Jaybone. I gotta go take it out on my husband. Link to comment Share on other sites More sharing options...
jaybone Posted March 28, 2009 Report Share Posted March 28, 2009 (edited) It worked on my wife as well! ps. you are welcome bouche! Edited March 28, 2009 by Guest Link to comment Share on other sites More sharing options...
bradm Posted April 17, 2009 Report Share Posted April 17, 2009 I went to the Wellington Gastropub for lunch yesterday, and had scallops, served on a bed of mashed potatoes flavoured with lemon. It was awesome, and since the Loeb near me now has bulk frozen seafood, including scallops, I bought some, about 8 or 10, in the "20/30" size, which I think are medium; each of them will easily fit into a 1/4-cup measuring cup with room to spare. I'm letting them thaw in the fridge, and plan on just pan-frying them tomorrow for dinner; no real added flavours or anything, though the goat cheese sandwich thing sounds interesting.Aloha,Brad Link to comment Share on other sites More sharing options...
M.O.B.E Posted April 19, 2009 Report Share Posted April 19, 2009 I like my scallops opaque and caramelized on the outside. I rub them in celery salt, cumin, chili flakes or cayenne, corriander, fresh garlic and ginger and lime zest and I use bacon fat as a medium in a very hot cast iron skillet. After the scallops are cooked, deglaze the pan with Spiced Rum and the juice of the lime you zested and reduce the sauce slighty and then finish with a teaspoon or two of cold butter. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted April 19, 2009 Report Share Posted April 19, 2009 OMG M.O.B.E that sounds fantastic.Hope you and the family are doing well. Link to comment Share on other sites More sharing options...
jaybone Posted April 27, 2009 Report Share Posted April 27, 2009 M.O.B.E.- I am inspired to make that. I have dinner cooking as we speak or else I would be on my way to the store! Link to comment Share on other sites More sharing options...
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