[ARCHIVED THREAD] - Scallops? (Page 1 of 2)
Posted: 2/7/2014 2:58:34 PM EDT
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Pan-Seared Scallops
When it comes to cooking scallops, nothing is faster or easier than the stovetop. Don't let the word "sear" scare you -- it simply means to brown a food using high heat. Here's how: ¦Choose a heavy, quality skillet for the job. Cast iron and stainless steel work well because they provide even heating and can withstand high temperatures. Don't crowd the scallops in the pan or they will end up steaming. Cook them in batches, if necessary. ¦Heat about 2 tablespoons oil in the pan over medium-high heat. Choose an oil that can withstand high heat, such as canola, peanut, safflower, and soybean. Olive oil and butter are less appropriate for pan-seared scallops because these fats will break down and smoke at high temperatures. ¦If you want a thin crust on the outside of the scallops, you can coat them in flour. For every pound of scallops, use 2 to 3 tablespoons flour. Place the flour in a resealable plastic bag; add the scallops and toss to coat. You can also mix the flour with 1 to 2 teaspoons of a seasoning, such as blackened steak seasoning or Cajun seasoning. ¦Cook scallops about 6 minutes or until browned and opaque, turning once. Tip: Another seasoning option is to use a gourmet prepared sauce. Scallops are a great opportunity to use one of those delicious sauces from a specialty food market. Stir in 1/4 to 1/2 cup sauce at the end of cooking for a simple flavor boost. http://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-scallops/ |
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Step one - Wrap in Bacon
Step two - Brown top in and bottom in a searing hot skillet (use small amount of butter *garlic herb butter if you want food of the gods*) Step three - cook only until they are lightly firm (they will not turn flaky like fish) MAKE SURE NOT TO OVER COOK Step four - enjoy with an IPA or white wine |
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For fucks sakes please nobody suggest wrapping them in bacon...that is seriously retarded unless they are old and smell of ammonia and then you shouldn't eat them. What would a southerner know about scallops .... stick to smearing your meat with shit recipes 
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Quoted: What would a southerner know about scallops .... stick to smeaing your meat with shit recipes Quoted: Quoted: For fucks sakes please nobody suggest wrapping them in bacon...that is seriously retarded unless they are old and smell of ammonia and then you shouldn't eat them. What would a southerner know about scallops .... stick to smeaing your meat with shit recipes  |
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What would a southerner know about scallops .... stick to smearing your meat with shit recipes Quoted:
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For fucks sakes please nobody suggest wrapping them in bacon...that is seriously retarded unless they are old and smell of ammonia and then you shouldn't eat them. What would a southerner know about scallops .... stick to smearing your meat with shit recipes 
This makes it move....down there. Nothing better then a hot summer day, cold beers, the crystal clear water of St. Joesephs Bay and snorkeling for a sackful of these guys! 
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You can eat the eyes too. taste just like the meat sort of at least that's what I tell my buddies. I love scalloping, but this past year a lot of rumors were flying around about the flesh eating disease in the gulf. They cook up real fast OP quick sear and done. Or you can fry them.
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Raw. Fresh shucked. They're actually sweet. |
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Quoted: Step one - Wrap in Bacon Step two - Brown top in and bottom in a searing hot skillet (use small amount of butter *garlic herb butter if you want food of the gods*) Step three - cook only until they are lightly firm (they will not turn flaky like fish) MAKE SURE NOT TO OVER COOK Step four - enjoy with an IPA or white wine |
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Apparently a hell of a lot more than you do. Why would you overpower the subtle taste with bacon? Why because you like the texture. I actually prefer them raw as sashimi. http://farm8.staticflickr.com/7200/6936161881_95169b0042_z.jpg Quoted:
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For fucks sakes please nobody suggest wrapping them in bacon...that is seriously retarded unless they are old and smell of ammonia and then you shouldn't eat them. What would a southerner know about scallops .... stick to smeaing your meat with shit recipes http://farm8.staticflickr.com/7200/6936161881_95169b0042_z.jpg vs. overpowering their taste with the sauce and garnishes in your bowl 
Raw went out with the invention of fire
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Quoted: vs. overpowering their taste with the sauce and garnishes in your bowl Raw went out with the invention of fire Quoted: Quoted: Quoted: Quoted: For fucks sakes please nobody suggest wrapping them in bacon...that is seriously retarded unless they are old and smell of ammonia and then you shouldn't eat them. What would a southerner know about scallops .... stick to smeaing your meat with shit recipes http://farm8.staticflickr.com/7200/6936161881_95169b0042_z.jpg vs. overpowering their taste with the sauce and garnishes in your bowl Raw went out with the invention of fire  |
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For very small scallops ( smaller than a quarter ?) I like to bake under the broiler in a suitable dish with real butter and light seasoning - I use just about anything that strikes me
Anybody that uses bacon , or very spicy seasoning is only trying to disguise poor quality seafood or the fact that they don't like seafood. True southerners would make grits , then at the very end put in scallops and some quality cheese |
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Quoted: Apparently a hell of a lot more than you do. Why would you overpower the subtle taste with bacon? Why because you like the texture. I actually prefer them raw as sashimi. http://farm8.staticflickr.com/7200/6936161881_95169b0042_z.jpg Quoted: Quoted: Quoted: For fucks sakes please nobody suggest wrapping them in bacon...that is seriously retarded unless they are old and smell of ammonia and then you shouldn't eat them. What would a southerner know about scallops .... stick to smeaing your meat with shit recipes http://farm8.staticflickr.com/7200/6936161881_95169b0042_z.jpg |
