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Old 04-03-2006, 01:06 PM   #1
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I Need Ideas For Sea Scallops

any ideas running out of friday no meat recipes.

i have a bag of large frozen sea scallops

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Old 04-03-2006, 01:20 PM   #2
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I love them in the most basic way. I broil them until golder brown on top then sprinkle with a little sea salt (large crystals that crunch when you bite into them). Occasionally I might squeeze a little lemon over the top or a little butter, but usually just the salt.
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Old 04-03-2006, 01:21 PM   #3
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In butter with some flour and white wine, and a little slice of bacon. (not necessary, on friday....)
Apart, use mixer for half onion and half can of chick-peas, with a little of vegetable broth.Join fish and this sauce, and make it reduce.
Add some rosemarin and thym.
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Old 04-03-2006, 02:15 PM   #4
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They are good dipped in a bit of sugar and then pan seared in a bit of oil. The sugar carmelizes. On a day when you can eat meat, they are also good wrapped in bacon, with a small slice of pickled watermelon rind, and then place in a baking dish with some worsteshire (sp?) sauce and then broiled.
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Old 04-03-2006, 02:36 PM   #5
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Here is a recipe that I have not tried yet, but I think sounds amazing.

Scallops with Papaya Salsa

1 ripe papaya
1/2 red onion, chopped
1-2 cloves garlic, chopped
cilantro
lime juice

Mix all ingredients (except scallops) to make the salsa. Grill scallops and serve with the salsa.
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Old 04-03-2006, 03:28 PM   #6
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The first thing to do is thaw and place between paper towels with a small weight on top in order to get excess moisture out.
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Old 04-03-2006, 03:31 PM   #7
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First off - frozen sea scallops have almost definitely been soaked in sulfite solution, so using in a soup, stew, or broiling on a slotted broiler pan is your best bet because they'll be spitting out that liquid as they cook.

This is one reason why I only buy dry-pack scallops these days - I hate paying for the extra weight of chemical solution meant simply to extend shelf life & increase the weight (thus profit) of the meat. Dry-pack scallops, if you can find them, definitely seem to cost more, but not when you figure in the fact that with "processed" scallops you're paying $$ for water weight.

That said, one of my favorite ways to enjoy sea scallops is to drain/dry them well, grill them on a cast-iron grill pan, & top each of them with a dollop of pesto.
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Old 04-03-2006, 03:38 PM   #8
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I agree with breezy about dry scallops.

I pan sear them in butter until GB&D then deglaze the pan with a splash of white wine or lemon and finish with a couple of pats of butter.
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Old 04-03-2006, 04:22 PM   #9
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BUT if you cannot get dry scallops, as most of us can't, do the weighting and drying of frozen scallops.
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Old 04-03-2006, 04:32 PM   #10
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What do you mean?? There's nothing you can do as far as "weighting and drying". "Processed" scallops have already absorbed the solution they've been soaked in. There's absolutely nothing you can do at point of purchase. The only thing that helps you these days is that it's now law that scallops have to be labled as either "dry packed" or "processed". "Processed" means they have the solution. "Dry packed" means they haven't. That's it.
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