Saturday, February 24, 2007

Scallops Three Simple Ways

Scallops are readily available through out the country. There are Bay Scallops which are the small one's, singing Scallops which are fresh steamed in the shell, and the larger Sea Scallops. The part of the Scallop we eat is actually the muscle that holds the shell together.

You can buy Scallops fresh, or frozen. The Sea Scallops you usually see at your local grocery store are most likely thawed rather than fresh. I buy bag's of Alaskan Sea Scallops at Costco and they are excellent. A bag usually runs around $17, and contains 2 pounds. if you have ever ordered Scallops at a restaurant you realize while expensive, it is still a pretty good deal.

Sea Scallops are one of those items, like Prawns, that freeze well if processed correctly. They thaw in just a few minutes soaking in cold water. Make sure that when you buy Scallops that they are individually frozen, show no frost, and are not stuck together.

The key to cooking Scallops is not to overcook them. They don't require much heat, and depending on the thickness only need 1 1/2 minutes on each side till they are done. Cook them to long and you have expensive rubber.

Scallop's make an easy meal, or accompaniment because they can cooked in only a few minutes, and the way's they can be served our endless.

Today we are going to share three of my favorite way's of cooking them.

Japanese Style Sesame Scallops

Pour 1/4 cup of flour in a bowl or container. Season the flour with the spices and sesame seeds. In the pan melt the butter, and add the olive oil and bring up to heat. Dip the scallops lightly in the flour mixture and fry 1 1/2 minutes on each side. Serve with a little teriyaki sauce drizzled on each piece.

1/2 Pound Sea Scallops sliced in half
1/4 cup Flour
2 Tbsp Butter
Olive Oil
Sesame Seed
Seasoning Salt
Black Pepper
Garlic Powder
Teriyaki Sauce Drizzle

Bacon Fried Scallops

Dice two pieces before cooking and fry till semi crisp. Add Scallops to hot drippings and immediately season with the spices. Cook 1 1/2 minutes on each side and serve with the bacon bits and chives as a garnish.

1/2 Lb Sea Scallops sliced in half
2 Slices of Bacon diced
Salt
Pepper
Garlic Powder
Chives

Classic Scallops

Melt the butter in the pan, and add the chopped Scallions and Garlic. Cook for around five minutes till translucent. Add sliced Scallops to the pan, and cook a 1 minute on first side, and 1 1/2 minutes on the other. Add wine at finish for 30 seconds and serve garnished with the chopped Chives.

1/2 Lb Sea Scallops sliced in half
3 tbsps Butter
1 oz White Wine
2 Chopped Garlic Cloves
1 Thin Sliced Shallots
Chives

5 comments:

Scott Wharton said...

I fried the scallops for 2 min on each side and they turned our raw inside. Needed to microwave them to cook them properly.

Either I did something wrong OR 1.5-2 min on each side is not enough for thick scallops.

Suggestions for the future?

Mister Poe said...

Full sized scallops will take a good 7-8 minutes total.

John Berkowitz said...

You never want to over cook your scallops...but obviously the size of the scallop and the heat used will determine the amount of time you need to sear each side.

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www.Beverly Hosford.com said...

Thank you Thank you! I finally succeeded in making scallops after many failures. Finding this article helped guide me properly! Many thanks!