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Old 12-09-2008, 10:52 PM   #31
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Well - you're not actually cooking the scallops "in" the ramekins. The scallops are sauteed with the vegetables first, then combined with the sauce, then put into the ramekins (or shells), topped with cheese, & then baked or broiled until just heated thru &/or the cheese is melted.

Sauteeing the scallops first is a big help if you have to use frozen, because it allows all that extra liquid that's going to come out to evaporate.
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Old 12-10-2008, 01:29 AM   #32
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Thanks, Breezy, for the heads up..........and to GB for suggesting the sea scallops in the first place...................it's 12:30 am and I'm hungry just reading this thread!!! :)
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Old 12-10-2008, 03:22 AM   #33
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Favorite Scallop

Seared and enjoyed with bread and a citrus burre blanc pan sauce.
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Old 12-10-2008, 07:21 AM   #34
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Scallop fishing season just started here in Maine. Time to go down to the fisherman's co-op and pick up some. I have to find out what the market price is for them, lobster is dirt cheap right now.
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Old 12-10-2008, 08:59 AM   #35
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I usually like mine broiled or grilled with minimal seasonings but I have to say that the last time we ate at Red Lobster, they had a wonderful grilled scallop wrapped in bacon and grilled with some kind of sauce basted over them. It was wonderful! We ordered the appy and I wished I had ordered the meal of them. They were so tender. Melt in your mouth and the seasoning was awesome!
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Old 12-10-2008, 01:04 PM   #36
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Yes - I read an article in the New York Times this morning about how lobster is "dirt cheap". Am wondering when that pricing will trickle down here to VA - lol!!
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Old 12-10-2008, 01:07 PM   #37
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raw, without a doubt. hotategai, or scallop sushi is really delicious. very subtle, sweet flavors.
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Old 12-10-2008, 02:21 PM   #38
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I love them broiled too. Gee, now I have a taste for scallops. I should never have looked at this thread.
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Old 12-10-2008, 02:40 PM   #39
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Quote:
Originally Posted by sattie View Post
I agree GB, sea scallops please!
I agree, unless Nantucket Cape Scallops are available. They are neither sea nor bay, but kinda in between. and the sweetest ones of all.

They are my single favorite food in the world, and I don't like them to be prepared with any flavor that gets in the way of their sweetness.

seared in sweet butter... a few champignons and maybe a pearl onion or two....

a chervil crust... or broiled in their shells.

When they're very fresh, raw is amazing.
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Old 12-10-2008, 06:47 PM   #40
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I LOVE Coquille St. Jacques. The first time I made it was Julia Child's recipe. I love sea scallops much better than bay. My favorite way to cook them is on a skewer with onions, mushrooms and peppers doused in garlic butter and seared on the grill. Mmmmmmmm Good!
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