I just bought scallops any suggestions on how to prepare them?

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4 Comments

pierino January 1, 2011
If you just bought them fresh use them now. Highly perishable and will stink up your whole house. I would go with a shorter cooking time than my friend Nutcakes suggests. In a very hot skillet with butter maybe two minutes per side, even for thick meaty ones---they cook fast at high temp. Alternate method; en papillote (parchment paper package) baked in the oven with aromatics and a spritz of white wine. Bake in a preheated oven at 450F for 10 minutes.
 
drbabs January 1, 2011
"Your Best Scallops" was a Food52 contest theme last year. Check out these recipes for some great ideas:
http://www.food52.com/recipes/search?recipe_search=scallops
 
mrslarkin January 1, 2011
Are they bay scallops (tiny) or sea scallops (fat)? We like pan-seared sea scallops. Or wrapped sea scallops in bacon and roasted in the oven. Or lightly breaded and fried. Or in a seafood chowder.

Careful not to overcook them, especially the tiny ones, or they'll be rubbery and you'll be disappointed.
 
nutcakes January 1, 2011
The scallops themselves are best just seared off in a very hot pan. Pat dry, salt and pepper. 5 to 6 minutes total, turning once. It's the sauce and the accompaniment to think on. This simple parsley lemon drizzle from Ellie Krieger is what I used last. She serves it on a bed of succotash, but use whatever is seasonal. I'd love some scallops on a bed of chard or with roasted cauliflower with this sauce.
1 cup lightly packed flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons water, as needed to slacken
Combine all ingredients in a blender and puree.
Yield: 1/2 cup

 
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