Scallops, any ideas?

[Rosie M]

Hello everyone ,
Out and about on Mothers Day and bought some scallops from the local Fisho, any ideas on preparing these things, never done it before.
Thanks, Rosie.

[haybii]

sashimi them hehehe...
or
apparently u sear them with a bit of garlic n butter...

[Outsider1]

Cooked some up for lunch today. They cook very quickly, don't over cook them. I made the recipe up as I went;

- some extra virgin Olive oil in a pan, heat till hot.
- put in the scallops
- squeezed half a lemon over them as they cooked
- keep the scallops moving in the pan
- grind some salt and pepper over them
- added some hot peri peri sauce, would have used fresh chilli if I had it.
- stir the sauce and then serve

The whole cooking process is probably 3 minute max, do not overcook them.

Cheers

Dave

[whiting-wizard]

sounds nice

[Bubba Gump]

Wrap each scallop in bacon and secure with a toothpick. A little salt and pepper and then fry in a little butter/olive oil for couple of minutes either side, yummmm!

[choppa]

a fine beer batter also ,,,,,,,, with a touch of curry powder and garlic,,

the sefood shop next to the sundowner pub on bribie road had hervey bay scallops for 4.99/kg last week,,, in the shell,,,

for the price,,, i had to get some,,, thought they would be priced according to quality,, but they weren't,,,, 5 kg later and i'm still here

choppa

[Dr_Dan]

Do the occasionally for The Boss (good for some brownie points).

Normally do them in cast iron pan, get it smoking hot. Marinate the scallops in a mix of olive oil, garlic, and very finely chopped shallots. Sear them in the pan for 1min or so each side, basically i start putting them in one at a time, and by the time i've got them all in, start turning. Add a knob of butter and spash of wine, then serve them up.
Serve them with a little dollop of basil pesto or sundried tomato pesto or olive tapanade (nice little starter, alternate the "pest" looks pretty "super plash!"
spoon the sauce from wine and butter around the plate or over scallops.

LUVELY!

[sid_fishes]

i,m hungry guys,i,ll have to go to the fisho when i get over this flu

[tunaticer]

Get a few dozen big green prawns and shell them, two fresh green sand crabs and break them up and wash clean, and one decent fillet of fish not worrying about type too much and chop it into double bite size chunks. Drown the lot in 50/50 brown sugar and water, a teaspoon of freshly ground ginger and a tablespoon of chilli sauce. Let it sit for about 3 hours then drain off.
Pop it in a hot smoker for about 10 minutes and serve it out.......bon apetit.

Jack.

[Mrs Ronnie H]

Hi
I like to do them just in a hot pan with a little butter-- not too long though. Had our last lot lightly beer battered and crumbed some as well-- yummie with abit of homemade seafood sauce and tartare.

Ronnie

[imnotoriginal]

I think they're best simply done. Fried on a very hot pan, less than a minute either side. Garlic goes beautifully with scallops and any of the mixes above would fit well. If you feel like showing off a bit a quick fry then put them back on the half shells, a drizzle of garlic and olive oil and top with a small amount of cheese and challots and a quick melt under the grill. Looks fantastic and tastes awesome too!
Joel

[Rosie M]

Hi everyone,
Wow and double wow, there are some great cooks out there, thank-you, thank-you to all. I'm going to be hitting the fisho a few more times yet and try out some of these lovely recipes.
Rosie. Thanks again

[Noelm]

most are on the Money here, what it comes down to is, good quality, FRESH Seafood should not be boiled away or cremated with a dozen herbs and sauces, simply cooked until just done will have anyone coming back for more every time.

[No Tiller]

As noelm says simplicity is king. We steam ours. Shuk and clean then put 3 or 4 on a shell, hot pan add water little bit, apply lid 1min they are beautiful. 1 min does not seem long but if they get even a little chewy they are overcooked. Cheers Brett

[whiting-wizard]

I think they're best simply done. Fried on a very hot pan, less than a minute either side. Garlic goes beautifully with scallops and any of the mixes above would fit well. If you feel like showing off a bit a quick fry then put them back on the half shells, a drizzle of garlic and olive oil and top with a small amount of cheese and challots and a quick melt under the grill. Looks fantastic and tastes awesome too!
Joel

Sounds nice mate ill use this recipe when i cook some