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Old 11-29-2008, 05:24 PM   #11
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My favorite is the simple hot pan sear in butter, just till barely done. Then deglazing the pan with wine and a bit of lemon and a cold piece of butter for a light easy sauce. Of course I also like to wrap them with a piece of partially cooked bacon, skewer them, brush with a bit of oil and cook on the grill.

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Old 11-30-2008, 07:56 AM   #12
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pan seared in bacon fat or butter.

Or grilled with a simple glaze.

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Old 11-30-2008, 08:21 AM   #13
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I love them raw in the shell with a thick home made gazpacho. Or still in the shell grilled with a spicy cilantro butter. Always one of my catering crowd pleasers.
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Old 11-30-2008, 08:58 AM   #14
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Pan seared with shallots and white wine, breaded and deep fried with french fries and cole slaw. I have also made a chowder when I get the bay scallops. I also love them raw with a drizzle of lime juice.
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Old 11-30-2008, 09:13 AM   #15
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My favorite way is at a restaurant off of a hibachi table(the surf and turf)..........not being funny here......truly I do.......but I will certainly try some of your recipes.....do y'all prefer the smaller ones or the larger ones......I never know which are the best to buy or does it matter? Our grocery store stocks both kinds ever so often. Thanks!
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Old 11-30-2008, 09:16 AM   #16
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I MUCH prefer the sea scallops (large ones) to the bay scallops (small ones). There is no comparison IMO.
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Old 11-30-2008, 10:19 AM   #17
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Lightly seasoned and broiled until a light crust forms, then eaten with clarified butter...
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Old 11-30-2008, 10:43 AM   #18
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Wraped with bacon and sage....seared, and placed on top a pool of beurre blanc. Sauvignon blanc please.
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Old 11-30-2008, 11:26 AM   #19
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I agree GB, sea scallops please!
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Old 11-30-2008, 12:14 PM   #20
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For pan-searing, the sea scallops are best. I like to use the bay scallops in seafood au gratin.

Generally, I like a good tartar sauce with seared sea scallops, but I think I'll try the sweet Thai chili sauce next time - that sounds great

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