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OfflineGr8fulJ420
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scallop recipes
    #2507861 - 04/01/04 08:33 PM (12 years, 8 months ago)

Hi all... I wish I had ventured in here a long time ago... gooooood eats! I can't wait to impress my girlfriend with recipes procured from the Shroomery!

I am wondering if anybody has any killer recipes for scallops, or perhaps a nice sauce to use with the little buggers. I like them any way.... fried, stir-fried, inside seafood salads.... scallops are great. I feel bad for those who are allergic to shellfish and unable to appreciate a finely cooked scallop.


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OfflineRedstorm
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Re: scallop recipes [Re: Gr8fulJ420]
    #2508099 - 04/01/04 08:43 PM (12 years, 8 months ago)

I though this looked good on Emeril Live last on Emeril Live

http://foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22887,00.html


Edited by Redstorm (04/01/04 08:46 PM)


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Offlinevalour
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Re: scallop recipes [Re: Gr8fulJ420]
    #2511574 - 04/01/04 10:50 PM (12 years, 8 months ago)

My basic one that I make time and time again:
sautee a little garlic in some butter
sautee the scallops in the butter just long enough to cook them, but not too long -- it'll be only slightly longer than when you see them turn opaque.
Sprinkle some dill over them.
Take them off the heat, apply fresh lemon juice liberally.
Serve with yellow rice.

Ah, recipes that we create in college that stay with us all of our lives.


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"Remember, son,
I didn't sell out-
I bought in."


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Offlineeve69
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Re: scallop recipes [Re: Gr8fulJ420]
    #2530803 - 04/06/04 09:46 AM (12 years, 8 months ago)

Do this,

Drunken scallops

Take three color bell peppers, dice them and reduce them in heavy cream with a touch of s+p. Next, pan sear scallops (you can dust them in corn meal first too), and at the end of the cooking drizzle olive oil on them to keep them moist and toss them in gold tequila with minced cilantro. Finally, serve them on a mound of mesculin with the bunch of the cream and peppers and give them an extra little drizzle of the tequila. The cream kills some of the heat of the raw alcohol and is also sweet. If you wwant over the top then you can serve this whole dish in a half a cantelope without the mescaline. I used to serve it in a martini glass with a bit of chopped cilantro.


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