2 cups scallops, cut to about 3/4-inch cubes if large
1 cup flour
1 teaspoon salt
1 teaspoon paprika
2 eggs
2 tablespoons water
fine dry bread crumbs
Preparation:
If scallops are large, cut into 3/4-inch cubes. Dry completely with paper toweling or clean towels. In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip scallops in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes.
Golden, dreamy, and rich with flavor, sautéed scallops provide a nice alternative to fish. Scallops with wine sauce are easy to prepare, and make a perfect appetizer or stand-alone entree. They're chock full of healthy nutrients - Omega 3, B12, magnesium and potassium. Light on the palate, these scallops are tasty and nutritious.
Instructions
Things You'll Need:
scallops, 1/2 - 1 lb.
olive oil
1 onion, diced
white wine, 1/2 - 1 cup
1 lemon (juice)
salt And pepper
Step 1
SELECT FRESH SCALLOPS.
Use large, fresh scallops. Figure 2 - 3 scallops per person for main entree, or one scallop per person as an accompaniment or appetizer.
Step 2
OPTIONAL STEP: REMOVE "FOOT" FROM SCALLOPS.
Some scallops still have the less tender "foot" attached. Just pull it off and discard, or chop and freeze for later use in chowder. Or, ask the fishmonger to check scallops.
Step 3
SELECT WHITE WINE.
Scallop dishes are traditionally served with light, semi-dry white wines. Many cooks use economical Chardonnay or Chablis for cooking. But if possible, try using your dinner wine for cooking this recipe. Consider a Sauvignon Blanc.
Step 4
BROWN THE ONIONS IN OLIVE OIL.
On medium-high heat, quickly sauté diced onions in fry pan until golden brown, about 2-5 minutes.
Step 5
ADD SCALLOPS.
Add scallops to hot pan, with the onions pushed to the side. Sear and brown the scallops, about 30 seconds on each side.
Step 6
ADD WHITE WINE.
Stir wine, onions and scallops together. Cover, and cook 3 - 4 minutes.
Tip:
Scallops cook quickly and turn opaque when done. Over-cooking can toughen them.
Step 7
TEMPORARILY REMOVE SCALLOPS.
Using slotted spoon, remove scallops - leaving onions & wine sauce in pan.
Step 8
ADD SEASONING TO WINE SAUCE.
Add lemon juice, salt and pepper to the wine sauce. Simmer 2 - 5 minutes, until sauce is thick and reduced by about half.
Step 9
MIX SCALLOPS BACK INTO SAUCE.
Return the scallops to the pan, and give a quick stir just to heat through.
Step 10
SERVE PIPING HOT.
On heated plates, pour onions and wine sauce over the scallops.
Tip:
If you are adventurous or prefer a red wine with dinner, try a light Pinot Noir - for an unconventional and slightly naughty flavor combination.
Scallops are one of the many seafood delights that we can enjoy as people. More often people pan fry scallops only for one reason, and that reason being that they do not know how to cook them any other way. In this "how to" article I will walk you through the easy process of broiling scallops and take away that old age pan frying routine.
Instructions
Things You'll Need:
Scallops
1/2 cup of Butter
Garlic
Parmesan cheese
Thin pan
How to Make Broiled Scallops
Step 1
First step in broiling scallops is to go out and buy scallops first. Go to your local fish monger or to your seafood department in your local grocery store. Ask for scallops and be sure that they are fresh and have no smell whatsoever.
Step 2
Once you get the scallops home, rinse them off inside of metal strainer. Place onto greased pan and set aside for a few minutes.
Step 3
Take your garlic and butter and place inside microwave container, place inside microwave until the butter is completely melted. Pour mixture of garlic and butter over scallops, toss scallops around until each one is covered in the mixture.
Step 4
Place inside of over and turn it on broil. Be sure to watch the scallops very carefully, broiling them can over cook or burn them in no time. Once you see the scallops slightly turning any color it is time to remove them immediately. Take out of oven, arrange on plate, serve and enjoy !
Tips And Warnings
Be sure to be extremely careful when broiling, oven is excessively hot and will burn foods very quickly.
Make sure that scallops are fresh and have no smell. Fresh seafood should not smell fishy.
Scallops are enjoyed around the world, and found in nearly every cuisine. The scallop grows in a beautiful shell. Scallops are active in their ocean and bay surroundings, moving by opening and closing their shells. The abductor muscle, which helps propel the scallop through the water, is the part of the scallop most commonly consumed.
The soft, sweet scallop is enjoyed as raw sushi, and cooked in an infinite number of ways. Scallop seasons vary throughout the world. Fresh and frozen scallops are usually readily available. Scallops are a great source of protein, vitamin B-12, omega-3 fatty acids, magnesium and potassium.
Scallops can be prepared in seconds when flash frying over high heat. They can be pan seared and baked, broiled, grilled, and sautéed. They are delicious any way they are prepared. The scallop itself has such a wonderful flavor it is often prepared and served very simply so as not to overwhelm the taste of the scallops.
Scallops are great for brunch, lunch, or dinner, as an appetizer or a main dish. Check out our growing collection of tried and tested scallops, bookmark the site and come back often.
Featured Scallop Recipe
A. Grilled Scallops With Pineapple, Peach Salsa
Ingredients
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa:
2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained
Preparation:
Place half dozen scallops per skewer.
Drizzle each kabob with extra virgin olive oil.
Season scallops with mint, rosemary and black pepper.
Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
Preheat grill to medium heat.
Season scallops with salt.
Grill over direct heat a few minutes. Turn. Grill the other side.
Serve with salsa.
B. Scallops with Red Pepper Sauce
Ingredients
4 ounces uncooked linguine
1/4 pound fresh or frozen sea scallops, sliced into thin rounds
1/2 cup diced sweet red pepper
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1 tablespoon olive or vegetable oil
2 tablespoons grated Parmesan cheese
Directions
Cook linguine according to package directions. Meanwhile, in a skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture over linguine. Sprinkle with Parmesan.
Grilled scallops can turn a regular steak dinner into a simple surf and turf entrée or they can stand alone as a lovely seafood main dish.
The most important thing to note when grilling scallops is to make sure you oil the scallops and the grill well before grilling. Otherwise your scallops will start to stick to the grill and will come apart when you try to turn them. The other key to excellent grilled scallops is to make sure you cook them over direct heat. You want to sear the outside while allowing the inside to cook almost all the way, trusting it to finish cooking on the serving plate before your diners dig in. Do not overcook scallops or they will be tough. It is better to undercook than overcook scallops.
Begin with fresh, dry scallops (that have not been packed in brine). Do not use flash frozen scallops unless you absolutely have to. They have a tendency to be more rubbery than fresh scallops. If the fishmonger has not properly prepared the scallops, remove the tough crescent-shaped muscle from each scallop. Check the size of each scallop. If the individual scallops are bigger than two inches in diameter, cut them in half or slice each scallop horizontally before cooking.
Grilled Scallops
Ingredients You Will Need:
1 pound scallops
½ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sweet Hungarian paprika
8 lemon wedges
½ cup melted butter
1 tablespoon chopped fresh parsley
Combine ¼ cup olive oil, salt, pepper and paprika in a shallow bowl and mix well. Place scallops in bowl and coat with olive oil and spices. Use remaining ¼ cup of olive oil to oil grill. Slide scallops onto prepared skewers (wooden skewers should be soaked in water for 30 minutes to prevent catching fire on grill), allowing space between each scallop.
Bring grill to medium-high heat in area where you will be grilling scallops. Place scallops on grill. Cook on medium-high heat about two minutes per side, just until opaque. Turn skewers to ensure all sides get time on the full heat. Remove from heat before completely cooked and allow to finish cooking on serving plate.
Serve with melted butter sprinkled with fresh parsley and lemon wedges. Eat immediately. Enjoy!
Pair this one-dish meal with a side of garlic bread. It's perfect for sopping up every last drop of the delicious sauce.
Yield: 4 servings (serving size: about 4 ounces scallops and 3/4 cup bean mixture)
Ingredients
2 tablespoons olive oil, divided
1 1/2 pounds sea scallops
1/4 teaspoon salt
1 cup prechopped onion
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh basil
Preparation
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.
If you are looking for a quick dish that tastes amazing, looks difficult and expensive but really is fast, easy and cheap you found it. Now throw in that it’s gluten, dairy, and soy free and we have a go to meal! What takes the longest is waiting for the water to boil for the pasta. Head to your fishmonger and ask him for 4 sea scallops if you’re cooking for two. If you have any leftover red sauce or tomatoes use those. You only need a handful of spinach and half an onion. Oh, and you’ll really want that Easy Homemade Fresh Chorizo. That completes this dish and pulls it all together.
Now if you’re the type that has to have bread when serving pasta, well have that ready to go. This dish is so fast that it might not have time to bake up in the oven.
Ingredients:
4 Sea Scallops
2-4 oz of cooked Easy Homemade Fresh Chorizo
handful of fresh spinach, sliced
1/2 onion sliced thin
1 clove garlic chopped
Extra Virgin Olive Oil
Earth Balance Butter Substitute Soy Free
Your favorite tomato sauce, fresh tomatoes or canned tomatoes.
box of spaghetti -I eat Ancient Harvest quinoa pasta which is gluten free and packed with protein
Celtic Sea Salt and Pepper to taste
Directions:
First, put that pot of water on to boil. I have a really cool pasta pot that has a strainer insert that is great, but this pot takes longer to heat up.
Start your sauce by caramelizing the onions on medium in a little olive oil mixed with a little butter substitute. Start off with a tsp of each. Add more only if needed.
When they are brown and have released their sugars, add in the spinach and wilt it down for a minute or two. Add in the garlic, sauce, and salt and pepper to taste. If you are using tomatoes and not a sauce, add in a tsp of Italian Seasonings or Pasta Seasoning from Penzeys. Either way, taste it now to see if it needs any more spices.
Cover the sauce and keep it warm. Hopefully by now the water has started to boil and you can add your pasta. Make sure you add in salt to the water before you add the pasta. It’s your only chance to season the pasta.
Now that the pasta is cooking place your dry scallops in a pan on medium high with a little olive oil. It will only take them around 5 minutes to brown on one side. Turn and cook up another couple of minutes. You don’t want to over cook the scallops.
I then remove them from the pan to keep them from over cooking and getting tough. Cover lightly with a piece of foil until you are ready to serve.
My pasta only takes 9 minute to cook so the timing works out.
Drain the pasta and toss it into the sauce. Combine well.
Plate the pasta with your tongs and give it a twist. Top with one or two scallops and sprinkle with your cooked chorizo.
You are now ready to eat. Grab a nice bottle of wine, that bread if you must and even a nice side salad. You can make this meal for company and they will be honored for such an extravagant dish. Don’t you dare tell them how easy it was. Just smile and say thank you.
Notes:
You can substitute bacon or pancetta for the chorizo.
Use your favorite pasta and your favorite sauce.
You can substitute the really big shrimp U-10 for the scallops. Bay scallops are small and could be used, but are more work.
