| anyone have some scallop Recipe's
Posted: 10/4/2006 11:05:40 AM | I have some scallops and not sure what i wanna do with them. Bout the only
thing i can think of is just frying them with some butter and garlic. Any idea's? | |
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| anyone have some scallop Recipe's
Posted: 10/4/2006 11:54:23 AM | Wrap them in bacon first, around the outer edge. I would recommend partially frying your bacon first, as scallops only take about 6 minutes to cook. Bake them in the oven with a freshly minced garlic/parsely/butter/virgin olive oil mix rubbed all over them. (The rubbing all over part is very important!) 350 degrees....turn over halfway through the cooking process. Savour the smells, and feast with your eyes, while sipping your favorite glass of wine....Then they will kickass!
What time should I come over, and will that be red or white wine you want me to bring with me? hehe
Ooops, sadly you are too far away for me to make it in time for dinner..LOL
P.S. Some people like a little squeezed lemon sprinkled on their seafood, but I prefer passion fruits. You may like it though. Good luck to you. | |
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| anyone have some scallop Recipe's
Posted: 10/4/2006 12:17:39 PM | Thank you. That sounds really good. I guess i should have mentioned though (woops) that they are the little bitty ones. Little bit bigger then the small marshmellows. Maybe instead of the bacon, i could use bacon grease. Or cut up bacon and toss it in with it. garlic/parsely/butter i will try. Dont have any olive oil. hhmm...I do like the idea of lemon juice. I dont like it much on fish, but it might be different on scallops..Never thought of passion fruit on seafood. Thats an interesting idea. Thank you. You've given my some stuff to think bout. How 'bout i cook it up, flash freeze it and ship it over to ya?  | |
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| anyone have some scallop Recipe's
Posted: 10/4/2006 2:14:08 PM | Sounds good about the cookin it up and fast freezing it. Send it on over. hehe
Since it is the little itty bitty ones...maybe a good prime rib steak done medium rare. And then top it off with the scallop mixture?
After the bacon and scallops are fried up, remove it from the pan, add some white wine and scrape all the brown bits off the bottom,then add a little cream, some parmesan cheese and allow to simmer for a few minutes till thickened. Put your scallop mix back in and heat through. Tada! A meal to die for! (S&P to taste of course) | |
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| anyone have some scallop Recipe's
Posted: 10/4/2006 2:41:16 PM | | Brown onions and garlic,add wine,cook fo a couple minutes.Cook scallops and remove from pan.Add can diced plum tomatoes with herbs.Add cream to thicken.Return scallops to pan just to warm and serve orver whole wheat pasta.Yummy. | |
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| anyone have some scallop Recipe's
Posted: 10/5/2006 5:44:39 PM | The way i ended up making them was frying them in a skillet w/ diced smoked sausage, (didnt have any bacon. it was a good sub though) butter, olive oil, minced garlic, chopped oinion's, parsley and some MSG. last few mins, i put in some soy sauce and hoisin. OMG!! it was really good..i've never made scallops that way. I will again for sure. But, i did learn a lesson. Salt really isnt needed in this one..I put some in..WWOOOPS!!
Thanx for the idea's.
heartstillopen: I took your suggestion and added a little to it. I never thought of using the ingredients you suggested. I'm glad i did. Thanx.. 
icecapqueen2: That sounds really good..I will try that next time. Already copied and saved it.. | |
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| anyone have some scallop Recipe's
Posted: 10/5/2006 10:26:56 PM | funny that you would voluntarily include MSG..
side note- most scallops we get in stores aren't scallops at all. they're shark...or they've been punched out of shark fillets rather. weird, huh? | |
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| anyone have some scallop Recipe's
Posted: 10/8/2006 3:20:41 PM | | If you remove the MSG you season with salt would make it that much better i personally am not a fan of MSG but i like the idea of subbing the sausage!! my mouth is watering i love scallops cooked rare!! they ar ethey best | |
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| anyone have some scallop Recipe's
Posted: 10/9/2006 9:36:53 AM | i dont use alot of MSG when cooking. just a dash or two. not much at all. but, it does raise a ques. i've never understood what is wrong with using it. are there health factors involved? i've never done a search for this. never really concidered it unhealthy.
so, we could be eating shark? i wonder how often that happens. that sux, i love sharks. they are so cool.
the sauage thing was kinda last min. i was looking in the fridge for something "meaty" to add to it since i didnt have any bacon. saw the sauage and thought, "hhmm...that should be interesting"..and it was..i loved it. turned out better than i thought it would. | |
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| anyone have some scallop Recipe's
Posted: 10/9/2006 10:05:45 AM |
so, we could be eating shark? i wonder how often that happens.
Easy way to tell real scallops from the imitation is by colour, shape and size ... the meat of real scallops is creamy white to almost orange depending on the algea in the area where they were harvested. Real scallops are uneven around the edges and vary in size.
Fake scallops will all be the same size and the color will be different from fresh scallops. Some markets sell fake scallops made from shark or skate. | |
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| anyone have some scallop Recipe's
Posted: 10/12/2006 1:17:49 AM | "What's the problem with MSG? Quite simply, it's toxic to your nervous system. Just like aspartame, MSG can travel through the blood-brain barrier and attach itself to receptors on your brain cells and literally excite them to death.
MSG can cause a number of symptoms like headaches, skin rashes, bags under the eyes, nausea, vomiting, diarrhea, and emotional disorders like depression and chronic anxiety. MSG has been linked to degenerative conditions like Alzheimer's, Parkinson's, retinal damage, and ALS." -Source Dr. Ben Kim.com
It's really an issue because most people are infact allergic to it. Long term use is toxic for your body. Try not using it, I guarnatee you won't notice the difference (since you indicated you use it sparingly) and your body will thank you. | |
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| anyone have some scallop Recipe's
Posted: 10/12/2006 6:37:17 PM | You're right, Scallops are delicious when plainly cooked. The best way i've done these is served up with a little spinach enriched with just a touch of cream and perked up with a little nutmeg. Serve with wholemeal bread rolls and rice, infused with petits pois and red peppers. Really good, really easy, and really healthy!!
Use a skillet to cook the scallops over a fairly high heat for one minute on each side, or until just firmed and browned. Take care not to overcook them, or they will shrink and become tough.
Regards
Damian | |
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| anyone have some scallop Recipe's
Posted: 10/12/2006 7:48:08 PM | thanx to everyone who posted here..I've gotten some good idea's for cooking scallops. And some good advice in a few area's. one of which is MSG..I said that i used MSG in what i ended up "fixing". Well, i had a ques on MSG and got some good answer's..So, i decided to start a "MSG/accent" thread. everyone is welcome to check it out and post their opinion's.Good and bad.
thanx again.. | |
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| anyone have some scallop Recipe's
Posted: 9/19/2008 3:10:00 PM | Asian style scallops with snow peas. Works with any type of scallops or even shrimp.
INGREDIENTS
• 1 lb. Scallops (smaller bay scallops are ok too)
• ½ lb. snow peas
• 3 sprigs scallions, cut into 1 inch pieces
• ½ cup white wine
• 3 tbs. nam pla (Thai fish sauce) Substitute soy sauce if you cannot find it.
• 3 garlic cloves chopped
• 2 tbs. fresh ginger, chopped
• 4 tbs. butter
• 1 tbs. lime juice
• freshly ground pepper
INSTRUCTIONS
1. Start some rice cooking, so it will be done when the scallops are done.
2. If you’re using large (sea) scallops, slice them into strips about ¼ inch thick. If you’re using small (bay) scallops, don’t bother slicing them.
Rinse and drain the snow peas and remove the strings. Cut the pods into 1-inch lengths.
Heat a small saucepan or skillet, then put in a little butter.
Add the ginger and sauté for 30 seconds, then add the garlic and sauté for another 30 seconds.
3. Add the wine and fish sauce, and reduce the mixture by half, stirring often. Keep this hot during the next few steps, but stir it so that it doesn’t burn.
4. Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter. Over moderately high heat, add the scallops and pepper to taste. Add the snow peas, scallions and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes. Don’t overcook the scallops, just cook them until they’ve lost their translucent look.
Add the sauce and lime juice to the skillet and stir everything for a few seconds, until well-mixed.
Serve over rice. | |
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