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Old 02-10-2010, 12:24 AM   #1
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Scallops help!

Hello guys,

I plan on making scallops over the weekend. I was wondering how I can properly choose scallops, proper storage, and properly cook them without undercooking or overcooking them. Being a poor college student ... I can't mess this one up or else there will be no dinner : (.

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Old 02-10-2010, 06:08 AM   #2
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Here is a link that might be helpful:

Scallop Cooking Tips

But my own way of enjoying them is:
large sea scallops
butter
minced garlic
lemons
parsley

Melt 3-4 tbsp butter in a medium hot skillet and wait until the butter stops foaming. Add scallops and minced garlic to skillet. Allow to cook for a 3-4 minutes, turning over when lightly browned.

As scallops begin to brown slightly on this second side, squeeze fresh 1/2 lemon over scallops. Cook for one additional minute and then plate.

Sprinkle with parsley, the other lemon half of squeezed juice, if desired, and paprika to taste.
Spoon with more butter from the skillet if needed for moisture.


Enjoy!
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Old 02-10-2010, 08:31 AM   #3
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The most important step is in buying the right scallops.

I much prefer the larger sea scallops over the little bay scallops. That being said, look for DRY scallops. Most scallops are treated with a solution that adds up to 25% to the weight of the scallop. When you try to pan sear them, all the liquid runs out and makes a great sear impossible.

I would heat a combination of oil and butter in a hot pan and place the scallops in the pan to sear. When they have released and are nicely browned, turn them over and repeat. You can watch the color change a the scallops cook. They will change from a translucent white to an opaque white. Take them off the het before they are completely opaque. They will continue to cook a little off the heat.

Remove the scallops to a plate and toss the garlic and parsley into the hot fat and cook to release the aromas. Mount with a couple of pats of butter off the heat and pour this over the scallops.
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Old 02-10-2010, 09:15 AM   #4
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Ditto what both Andy and Selkie said. Garlic and lemon is the way to go flavor wise, but the dry scallop thing is crucial. Its so frustrating to have the water skoosh out and wreck it all.
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Old 02-10-2010, 11:42 AM   #5
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Quote:
Originally Posted by Andy M. View Post
The most important step is in buying the right scallops.

I much prefer the larger sea scallops over the little bay scallops. That being said, look for DRY scallops. Most scallops are treated with a solution that adds up to 25% to the weight of the scallop. When you try to pan sear them, all the liquid runs out and makes a great sear impossible.

I would heat a combination of oil and butter in a hot pan and place the scallops in the pan to sear. When they have released and are nicely browned, turn them over and repeat. You can watch the color change a the scallops cook. They will change from a translucent white to an opaque white. Take them off the het before they are completely opaque. They will continue to cook a little off the heat.

Remove the scallops to a plate and toss the garlic and parsley into the hot fat and cook to release the aromas. Mount with a couple of pats of butter off the heat and pour this over the scallops.
What Andy said.

You may worry you will not be able to see the scallops change color, but you will. It's always a revelation the first time.

You almost cannot undercook scallops. If you have really fresh, dry pack scallops, they are actually very tasty raw. However, if you overcook them, they come out similar in texture to pencil erasers. Not a good thing.

I recommend not putting the garlic in the pan before you put the scallops in. You don't want it to burn. amd squirt a little fresh lemon juice over them when they're done. Delicious!
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Old 02-10-2010, 01:16 PM   #6
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I also cook them this way but deglaze the pan with a little white wine and drizzle that over the scallops (just a little bit). I would add the garlic at the last minute to avoid burning. You may want to substitute cracked pepper for paprika for a cleaner flavor profile if you go with a wine finish.
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Old 02-10-2010, 01:31 PM   #7
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I like breading the little bay scallops in an egg wash and Italian Bread Crumbs, quick frying them and then serving them along with breaded shrimp and butter/garlic/thyme/horseradish dipping sauce as an appetizer.
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Old 02-10-2010, 03:42 PM   #8
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Quote:
Originally Posted by Andy M. View Post
The most important step is in buying the right scallops.

I much prefer the larger sea scallops over the little bay scallops. That being said, look for DRY scallops. Most scallops are treated with a solution that adds up to 25% to the weight of the scallop. When you try to pan sear them, all the liquid runs out and makes a great sear impossible.
Wow! I never knew this about DRY scallops. That is why I get all that liquid. Actually, I never even knew that there was such a thing as Dry Scallops. Where do you get DRY scallops? Will it say Dry on the package.

Carol
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Old 02-10-2010, 03:50 PM   #9
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Quote:
Originally Posted by sadievan View Post
Wow! I never knew this about DRY scallops. That is why I get all that liquid. Actually, I never even knew that there was such a thing as Dry Scallops. Where do you get DRY scallops? Will it say Dry on the package.

Carol
Try a place that specializes in fish. Some supermarket fish depts. carry them. If you can't find them, ask the manager.
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Old 02-10-2010, 04:51 PM   #10
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Try a place that specializes in fish. Some supermarket fish depts. carry them. If you can't find them, ask the manager.
Thanks Andy.

Carol
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