Hi everyone -

I just bought some frozen bay scallops and want to cook them on Friday. I hardly ever cook scallops and when I do I use the larger ones. Anyone have some ideas? I have been looking around but haven't seen much that I was taken with.

Pam

[QUOTE]Originally posted by PamM:
Hi everyone -

I just bought some frozen bay scallops and want to cook them on Friday. I hardly ever cook scallops and when I do I use the larger ones. Anyone have some ideas?


I usually make scampi with them.
sear off your scallops in a little bit of peanut oil. pullyour scallops out as soon as you get a little color on them. Saute some chopped shallot or green onion, a couple of tsp of chopped garlic, add about 1/3 of a cup of white wine, and let simmer for a couple of minutes until it's reduced by about half. taste, and add salt as needed, toss with scallops and serve with rice or pasta.
Nisha

I usually coat mine with flour and sautee in a nonstick skillet over medium high heat with a touch (think 1/2 teaspoon or a spray) of canola oil (flavorless). Then I cover with some sort of citrus sauce. If you have KD's new book, I'd try the Lime Ginger sauce from the White Fish with Lime Ginger sauce recipe. I LOVED that sauce and there is no fat in it. It would probably be good with the miso dressing from the first book that's printed in the Asian Chicken Noodle Salad recipe. I'd base the sides on what type of sauce you use. I'd pick rice/brown rice/rice noodles with asian flair veggies (bamboo shoots, napa/savoy cabbage, a touch of sesame oil, carrots) for the miso or a more tropical inspired side for the lime ginger (pineapple, mangos, papayas in quinoa/rice/wheat berries/pearl barley). You could use the dressing for the scallops in the side also.

Pam, I also use bay scallops in pasta, or in sandwiches (I marinate them for about 20 minutes in lime juice, cilantro, and cumin, then saute and put in a french roll with peppers, onions, tomato, shredded lettuce).

I usually cook them with Ramen noodles. I throw away the spice package that comes with the noodles & season the water. Sometimes I use a little teriaki & a little of the McCormicks Salt Free Garlic & Herb sprinkles. I throw the scallops into the water before it comes to a boil & then by the time the noodles are done according to package directions the scallops are also. Sometimes I add in left over steamed veggies and/or about a tablespoon of grated parm.

Hi Pam,

Last week I had mine in a pasta dish. I sauteed the veggies I wanted, threw in the scallops and only cooked them for a couple of minutes. I used a little chicken broth and garlic to make a sauce. I tossed it with whole wheat spagetti and topped with parmesan.

Laurie

How do you feel about ceviche? I remember seeing a recipe for it, served in endive leaves. I think you have to soak them in the marinade for about 12 hours though, in order to properly "cook" them with the acid. So it's definitely a plan ahead dish. If you're interested, I'll dig it up.

Here are some recipes from a page that I've made a few other things from.

The Portobello Mushroom Scallop Salad sounds pretty tasty, and I imagine it would work fine with bay scallops.

D