quick scallop recipe?
smooth move
Posts: 390 Deckhand
looking for a quick scallop recipe. will be in a rent house next week in Destin and don't want to have to buy a bunch of spices and ingredients. we'll do a scallop trip to pt st joe, and would like to eat em that night, never had scallops that fresh. thanks
le se' bon ton roulet
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I'm a firm believer that great seafood, particularly shellfish, is best left alone. Lobster, crabs, shrimp, scallops and clams are never as good loaded with herbs and sauces as they are with just a little butter and salt...never. Ever.
Sautéed in some EVEOO, butter and garlic is might fine over some angel hair. One thing that might surprise you is the amount of moister that comes out of the fresh ones. Be sure to pat them dry before tossing in. If you have a cast iron skillet that will hold a little more heat and will help sear them.
I love sautéing them like that and maybe toss some pressed garlic in there. Lightly salt and pepper, melt some more butter and then pour it over some scallops and angel hair. Garnish with some diced green onion for color and a little flavor. Soak that butter / oil up with some French bread and you're set.
I do the same thing with frozen ones, but will occasionally add very thinly sliced white onion (which basically disappears) some sun dried tomatoes and just a few minced kalamata olives (just don't use too many of these as they can take over).
Then if want to really get crazy, do the same thing (sun dried tomato with shrimp and / or clams). Keep the shrimp shells and make a reduced stock with them. Add cream and parmesan... you now have a shrimp based alfredo sauce. Pour this over clams, scallops and srhimps and you're in business!
Another really good one that's light and easy with the fresh scallops is to sauté them and then take big chunks of tamatos and feta. Just pour greek salad dressing (like Ken's) over them. Drain your cooked scallops (with shrimp also good), then fold in the tomato eighths, olives, feta intot he hot pan of seafood and fold it all together for maybe a minute or so. Just enough to coat it all in feta and warm the tomaos. That over some linguine is the stuff.
I'm also never afraid toss in just a pinch of cayenne for a little warmth.
Keep in mind, I also use a LOT of scallops per person, so the sacues / seasoning / veggies really compliment and don't take compete... nor are they taken over.
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Sear scallops (just salt and pepper to tase)
Remove scallops, deglaze pan with white wine, add another pat or two of butter and squeeze half a lemon into Pan. Whisk together sauce on med. heat until thickened, pour over scallops OR save on side for the purists.
Honestly, it's nothing crazy. Just good 'ole fashioned "picatta" White wine, butter and lemon = seafoods best friend.
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i don't think so, some of these guys fish in the mud. good bunch of folks. check out some of their recipes. they know good food also! see ya when i get home.
I tried this the other night, and it was awesome! We soaked up the extra reduced sauce with some crusty bread that was lightly coated with olive oil and minced garlic, then toasted in the oven.
Shellfish over angle hair is best!
Glad I could help!!! I use this same recipe for ALL white meat fish (snapper, grouper is best though)
Only difference, season the fish (your choice, S&P, Garlic, lemon pepper, everglades heat whatever....) I just don't season scallops as I'd prefer to save the natural sweetness and delicateness of the shellfish. LIGHTLY FLOUR the fish fillets, just enough to coat. This is what gives you the sear/crunch on the outside.
The rest is the same. 2:1 butter to EVOO in the pan, cook the fish, deglaze pan, add lemon, some minced garlic and another few pats of butter. Whisk on medium til thickened and pour over fish. Add fresh parsley at the end for a nice touch as well. AMAZING! and SIMPLE!
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When you pansear scallops it's important to make sure you firmly pat them dry on all sides. Lightly salt then cook them on both sides in a hot pan with a little oil. Time will depend on the size but you don't want to see the tops shriveling or the scallops shrinking. When they are barely translucent, they are ready to remove. Usually a minute or two will do. Carry over heat will finish them. And don't crowd the pan, 3 or 4 nice big sea scallops in your 8 inch pan is enough or else they will steam in their liquid they give off instead of searing nicely.
Remove and set aside the scallops. Make your sauce in the same pan. Then plate sauce, scallops and sauce. If you try to cook your scallops in the sauce as you prepare it, your scallops will be overcooked and usually shriveled, tough and dry.
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