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sfdavis918
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sfdavis918 said:Oh my goodness, Becky, those were the best!! I was so impressed with myself, DH was even more impressed! I have never attempted to make scallops before, but that recipe was so super easy! That is definitely going to be on my menu again in the future. And like DH said, that would have cost us at least $15.00 a plate for the dinner we had. Well, only $10.50 for the pound of scallops and I had a rice mix already in the pantry to go with it. We both had seconds so figure we would have spent at least $60 for a dinner out like that! WAHOO!! Thanks again!!
KellyTheChef said:For all of you scallop lovers, how do you get them so they aren't SANDY inside? I tell you, every time that I get them (at a restaurant, or make them myself) I always get one or two that are disgusting! Is that just the luck of the draw or what?
Some popular recipes for cooking fresh scallops include seared scallops with lemon butter sauce, scallop risotto, and bacon-wrapped scallops. You can also try grilling or baking them with a marinade or seasoning of your choice.
Yes, you can freeze fresh scallops for up to 3 months. Make sure to rinse and pat them dry before placing them in an airtight container or freezer bag. Thaw them in the refrigerator before cooking.
Fresh scallops should be stored in the refrigerator at a temperature of 32-38°F. Place them on a tray or plate and cover with plastic wrap or foil. They should be consumed within 1-2 days of purchase for optimal freshness.
Yes, you can cook fresh scallops in the oven. Preheat the oven to 400°F and place the scallops in a baking dish. Drizzle with olive oil and add any desired seasonings. Bake for 10-12 minutes, or until they are opaque and slightly firm to the touch.
If you are unable to grill the scallops due to weather or lack of a grill, you can also pan-sear them in a skillet on the stove. Another option is to broil them in the oven for a few minutes on each side. Both methods can produce a deliciously crispy exterior and tender interior.