I Bought Some Fresh Scallops, Now What?

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Discussion Overview

This thread centers around various ways to prepare fresh scallops, with participants sharing personal experiences, recipes, and cooking tips. The conversation includes methods for cooking scallops, as well as addressing common concerns about their preparation.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant mentions purchasing fresh scallops but is unsure how to prepare them.
  • Another participant suggests pan-searing scallops and serving them over pasta.
  • One user shares a detailed baked scallops recipe, including ingredients and directions.
  • Another participant expresses a preference for Jamaican rub and garlic oil, suggesting various cooking methods including grilling and sautéing.
  • Several participants express enthusiasm for scallops and share their favorite recipes, including grilling with prosciutto and rosemary.
  • One participant shares their positive experience with a recipe, noting it was easy and cost-effective compared to dining out.
  • Some participants inquire about how to avoid sandy scallops, with one noting that their experience has been different, suggesting it may be due to luck.
  • Another participant provides a method for soaking scallops to release sand, while others discuss the differences between bay and sea scallops.

Areas of Agreement / Disagreement

Views differ regarding the issue of sandy scallops, with some participants sharing methods to avoid this problem while others have not experienced it. There is no clear consensus on the best preparation method, as various cooking styles and recipes are suggested.

Contextual Notes

The thread reflects a range of personal cooking experiences and preferences among participants, highlighting the diversity of approaches to preparing scallops.

Who May Find This Useful

Consultants and members of the community interested in cooking scallops or seeking new recipe ideas may find this discussion beneficial.

S
sfdavis918
We went to Costco today and they had some fresh scallops. I thought I had seen a recipe somewhere for some that sounded good so I decided to get some. Of course, now I can't find it!

Any ideas on what I should do with them? Oh, and it's supposed to rain this afternoon so we can't BBQ.:(
 
  • Thread starter
  • #2
Pan sear them, delish!

You can serve over pasta if you wish.
 
Here is a recipe ( from Allrecipes.com ) that I really like.


Baked Scallops

INGREDIENTS

* 4 tablespoons butter, melted
* 1 1/2 pounds bay scallops, rinsed and drained
* 1/2 cup seasoned dry bread crumbs
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1/2 teaspoon dried parsley
* 3 cloves garlic, minced
* 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.
 
Yum - Jamaican Rub and garlic oil (or regular) Grill Pan or Saute them - over some angel pasta!! OR I love scallops scampi style as well - again over Pasta - OR bread them with bread crumbs and stonebar bake them - some lemon (fresh) a nice pasta with garlic, butter and wine sauce.... OK - now I am hungry!!
 
Check out http://www.recipezaar.com - they have the BEST recipes!! Just type in "scallops", and off you go!
 
  • Thread starter
  • #6
Becky, I'm trying your recipe right now. I'll let you know how it goes over!
 
  • Thread starter
  • #7
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!!
 
I love scallops!
 
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!!
Click to expand...


Yea Sarah! So glad you liked them! It is an easy recipe - I am all about easy recipes that taste WOW! This recipe also works great with shrimp!
 
Thanks, I've been looking for a scallop recipe too and had to click when I saw this thread!
 
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?
 
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?
Click to expand...


Kelly - it has to be bad luck - I never get them sandy and My DH owns a restaurant, when bought from the supplier they are always clean - but our chef rinses them anyway -

Is it bay or sea that you have the sand thing with?? Just curious.
 
bay scallops are the smaller ones, right? That's the ones...
 
Yeah, bay scallops are a lot sandier than sea scallops.

Soak them in cold/icy salt water for a few hours, and the sand should release.
Don't stir or disturb the water - the sand should settle on the bottom.

A PC skimmer would be perfect to pick the scallops out with, I'd think! Or tongs.

Scallops are one of those foods, like leeks, where you need to watch for sand.
 
Love scallops...

just simply grill them in olive oil, maybe a bit of butter.

How about using our BBQ rub and making BBQ scallops. Those would be awesome.
 
My favorite scallop recipe is on the grill. Wrap the scallop with thinly sliced prosciutto and use a 4 inch piece of rosemary as the skewer to hold the prosciutto in place. Baste scallop with butter if you desire after they have been "assembled" and then salt and pepper them. They are delicious. The rosemary may burn a little but it seems like it infuses the scallops with a rosemary flavor when that happens. Don't overcook the scallops or they will be rubbery. This recipe is a favorite of my guests.
Enjoy! Michelle
 

Frequently Asked Questions

How do I properly clean and prepare fresh scallops?

To clean fresh scallops, start by rinsing them under cold water to remove any sand or grit. If they have a tough muscle on the side, gently pull it off. Pat them dry with a paper towel before cooking to ensure they sear nicely.

What is the best way to cook fresh scallops?

Fresh scallops can be pan-seared, grilled, or baked. For pan-searing, heat a skillet over medium-high heat, add a bit of oil, and cook the scallops for about 2-3 minutes on each side until they are golden brown and opaque in the center.

What seasonings pair well with fresh scallops?

Fresh scallops have a delicate flavor that pairs well with simple seasonings. A sprinkle of salt and pepper is a great start, and you can enhance their taste with garlic, lemon juice, fresh herbs like parsley or thyme, or a splash of white wine.

How do I know when fresh scallops are cooked properly?

Fresh scallops are cooked when they turn opaque and have a firm texture. They should not be rubbery or overly firm. The internal temperature should reach 125°F (52°C) for optimal doneness.

Can I freeze fresh scallops, and if so, how?

Yes, you can freeze fresh scallops. To do so, rinse them under cold water, pat them dry, and place them in an airtight container or freezer bag. Remove as much air as possible before sealing. They can be frozen for up to three months for the best quality.

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