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Old 10-18-2015, 09:20 AM
 
Location: S. FL (hell for me-wife loves it)
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I want to cook some scallops tonight, but am so tired of the same old recipes. Any ideas?

I was thinking of pan seared and alfredo, but even that is unoriginal and sounds boring....
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Old 10-18-2015, 10:42 AM
 
Location: Coastal Georgia
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What I have made twice recently is the following recipe for Scallop Gratin. We really like it. However, I did not have crème fraiche, so I substituted mayonnaise. I use dry vermouth for the white wine. I especially like it because it takes the pressure off getting a good sear on the scallops in a frying pan.
(serves 2)

2T melted butter
1/4 cup crème fraiche (or good mayonnaise)
1/4 cup dry white wine
1 t lemon zest
pinch cayenne pepper
pinch salt
2T chopped fresh tarragon (or 2 t. dried)
8-12 dry pack scallops

2 T grated parmesan cheese

Preheat oven to 450. Brush 2 gratin dishes with some of the melted butter (the rest will go on top).
Combine all ingredients, except parmesan. Toss scallops in the mixture for about 5 minutes. Divide between 2 gratin dishes and pour remaining sauce over. Sprinkle with parmesan and drizzle with remaining butter.

Bake about 4 minutes, then place under broiler for another 2-4 minutes until golden.

Incidentally, this is going to be my new go-to company recipe, since most of our friends like seafood, and since its so easy to get it ready ahead of time and pop it in the oven at the last minute.

Last edited by gentlearts; 10-18-2015 at 10:59 AM..
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Old 10-18-2015, 11:38 AM
 
Location: S. FL (hell for me-wife loves it)
3,160 posts, read 1,964,409 times
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TY Gentlearts.
I love the parm idea, and sharp spices.

Tarragon, great idea.

Going to try this, and I don't have ingredients to make creme fraiche, so will use the mayo.
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Old 10-18-2015, 04:04 PM
 
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I like them with cajun spices seared in butter with rice or a lemony/garlicky seared scallops over pasta.
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Old 10-18-2015, 04:18 PM
 
Location: Richardson, TX
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Wrapped in bacon and brushed with chutney or apricot preserves.
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Old 10-18-2015, 05:54 PM
 
Location: Massachusetts
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I wrap in prosciutto and skewer them. Grill them and baste with melted butter while grilling. Easy and grilled prosciutto? I call that a win!
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Old 10-18-2015, 08:15 PM
 
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one of my all time favs


bacon wrapped scallops,,,,, basted with a mix of teriyaki sauce and maple syrup....
30% syrup 70% teriyaki sauce


sea scallops "dry" ......are the good big ones


sea scallops are the big ones bay scallops are the smaller ones
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Old 10-18-2015, 08:38 PM
 
Location: Canada
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We brush our raw scallops with oil, then put them in a grilling pan-the kind with holes (brushed with oil) on a hot BBQ (turning gently so they dont' burn) for a few minutes each side. Once they are done, we put them into a dish and drizzle them with minced fresh garlic fried in clarified butter. We add a bit of extra salt to the butter/garlic mixture.

I don't care for using any bacon with scallops because I find it covers the light sweet taste of the scallops and you have to overcook the scallops to ensure that the bacon is cooked long enough. Overcooked scallops are rubbery.

Besides, why eat scallops if all you can taste is bacon? I gotta have that seafood flavor and garlic/butter just enhances it IMO.
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Old 10-18-2015, 10:15 PM
 
Location: The New England part of Ohio
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We love simple pan seared scallops. This is what I do -

Perfect Pan Seared Scallops (with a simple pan sauce)

Try it. It comes out really good! Try it with rice or twice baked potatoes and a simple salad.

I want to taste the sweet, fresh taste of the scallops, so I am not a fan of heavy sauced or over powering flavors.
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Old 10-18-2015, 10:19 PM
 
Location: Heart of Dixie
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I prefer them pan seared and served with lemon beurre blanc sauce. I know many folks say you can't properly sear a previously-frozen scallop, but that's just not true. The trick is to dry them thoroughly, after thawing, between paper towels. I get a perfect crust and succulent scallop every time.
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