Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

What's a good recipe for scallops?

4 Answers

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  • 1 decade ago
    Favorite Answer

    SCALLOPS L ‘ORANGE

    1 1/2 LBS. LARGE SEA SCALLOPS

    JUICE FROM 2 SMALL ORANGES (BOUT 1/2 CUP, OR SO)

    2 TBS. GRAND MARNIER LIQUEUR (Hey, you deserve it!)

    2 TBS. OLIVE OIL

    2 TBS. MELTED BUTTER

    1 CLOVE GARLIC (alright, make it 2 cloves…what the heck) (MINCED)

    1 TSP. DRIED PARSLEY

    WHITE PEPPER (TO TASTE)

    LIGHTLY DUST THE SCALLOPS ON ALL SIDES WITH THE PEPPER.

    HEAT THE OIL IN A LARGE SKILLET TO MEDIUM HIGH.

    TOSS IN THE GARLIC AND SAUTÉ FOR ABOUT 15 SECONDS, OR SO.

    NOW, FEEL FREE TO DROP IN YOUR SCALLOPS, FLAT SIDE DOWN, AND SAUTÉ UNTIL GOLDEN BROWN (bout 2 minutes, or so). (**You may have to do this in two batches, since you don’t want to crowd the scallops like a box of saltine crackers).

    TURN YOUR SCALLOPS TO SAUTÉ ON THE OTHER SIDE (until you see that golden browness thing again). (If need be, reduce the heat so as to not burn any of your pan juices).

    GET THAT SKILLET OFF THE HEAT AND, USING TONGS (the idea here is to keep the juices in the pan), PLUCK YOUR SCALLOPS ASIDE INTO A WARM BOWL. COVER.

    NOW, REHEAT THE PAN TO MEDIUM LOW.

    Go ahead and ADD THE MELTED BUTTER AND MIX IT WITH THE PAN DRIPPINGS.

    NOW, STIR IN THE ORANGE JUICE AND while you’re at it SPLASH IN THE GRAND MARNIER AND LOB IN THE PARSLEY.

    Using extreme vigilance here 'ALLOW' YOUR SAUCE TO SIMMER FOR ABOUT TWO MINUTES, OR SO, TO SLIGHTLY THICKEN.

    PARTITIVELY PLACE YOUR SCALLOPS ONTO INDIVIDUAL PLATES.

    DELICATELY DRIZZLE YOUR SAUCE OVER YOUR SCALLOPS.

    Garnish with slivered green parts of a scallion and a slice of fresh orange.

    Serve with your favorite sumptuous steamed rice and various vegetables.

    Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of melted butter.

    Cajun Scallops with Mango Salsa

    Makes 15 appetizers

    Ingredients:

    1/3 cup coarsely chopped mango

    2 teaspoons lime juice

    1 teaspoon rice vinegar

    1/4 teaspoon seeded and minced Thai chili pepper

    1 teaspoon minced red bell pepper

    5 ounces bay scallops

    2 teaspoons Cajun seasoning

    2 teaspoons butter

    15 Athens® Mini Fillo Shells (1 box)

    Preparation:

    To make mango salsa, in a small bowl, combine mango, lime juice, vinegar and peppers. Chill for 1 hour.

    Toss scallops and Cajun seasoning together. In a medium skillet, melt butter and sauté scallops for 4 to 5 minutes. Spoon 1 rounded teaspoon (about 3) of scallops into each Fillo Shell. Bake in preheated 350 degree F oven for 5 minutes. Garnish with 1 teaspoon of mango salsa. Serve warm.

    Scallops and Cashews in Tangerine Sherry Sauce

    Ingredients:

    Scallops:

    2 cups raw cashews

    2 cups cooking oil

    4 green onions, finely minced

    4 garlic cloves, minced

    1 pound bay scallops

    Sauce:

    1/4 cup dry sherry

    3 tablespoons tomato sauce

    1 tablespoon oyster sauce

    1 tablespoon oriental sesame oil

    1 teaspoon red wine vinegar

    2 teaspoons Chinese chili sauce

    2 teaspoons grated tangerine peel (or finely minced instead)

    To Finish:

    1 tablespoon cornstarch

    Preparation:

    Advance Preparation:

    Place the nuts and oil in a small saucepan over medium high heat. Stir the nuts occasionally and when they turn very light golden, drain immediately and pat dry on paper towels. Pour off and reserve 2 tablespoons of the cooking oil for stir frying. Set aside in separate containers the green onions, garlic and scallops. In a small bowl, combine the sauce ingredients and mix well.

    Last Minute Cooking:

    Combine the cornstarch with an equal amount of cold water. Set aside.

    Place a wok over highest heat. When the wok is very hot, add the reserved oil to the center. Roll the oil around the sides of wok and add the garlic. When it just begins to turn white, in about 15 seconds, add the scallops.

    Stir fry until the scallops just lose their raw outside color, about 1 minute. Stir in the green onions and pour in the sauce. When the sauce comes to a low boil, stir in a little of the cornstarch mixture so that sauce glazes the scallops. Stir in the cashews, then set and adjust the seasonings. Spoon onto a heated platter or individual plates. Serve at once.

  • *COCO*
    Lv 6
    1 decade ago

    BACON WRAPPED SCALLOPS

    24 scallops

    bacon

    brown sugar

    toothpicks

    Wrap scallops with bacon. Skewer with toothpicks.

    Sprinkle brown sugar on top. Broil 2-3 minutes, flip and repeat.

  • 1 decade ago

    Orange juice and garlic butter marinated,

    then on the grill over a low flame,

    brush with same sauce while on the grill.

    Don't over cook.

  • tas
    Lv 4
    1 decade ago

    u can try this site. they have different types of recipes.

    http://allrecipes.com/recipes/seafood/shellfish/sc...

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