HOW TO COOK BAY SCALLOPS
wikiHow article about How to Cook Bay Scallops.
Provided by Vanna Tran
Categories Fish and Seafood
Number Of Ingredients 3
Steps:
- Cook the rest of your meal first. Scallops cook quickly, and they're best when they're fresh out of the pan. If you're planning to serve up anything else with your scallops (such as pasta or a salad), prepare that first and have it ready to serve the moment the scallops are done. For example, if you'd like to serve these scallops over toast, toast and butter the bread before you begin cooking the scallops.
- Remove the side-muscles if necessary. If your scallops still have their fibrous muscle tags attached, pull those off with your thumb and forefinger before you start cooking them. These muscles are easy to recognize because they feel tough and firm to the touch and their fibers go against the grain of the rest of the scallop. Leaving the muscles attached won't do any harm, but they're much tougher and harder to chew than the rest of the scallop.
- Rinse the scallops thoroughly with cool water. Before you cook the scallops, it's a good idea to rinse them to remove any grit, sand, or other unwanted debris. Put them in a colander before running water over them so they can drain quickly. Draining them quickly is key, since scallops will get waterlogged and mushy if they sit in water for too long.
- Pat the scallops dry with a paper towel. After the scallops have drained for a few minutes, spread them out on a flat surface covered in paper towels. Use another clean paper towel to gently pat each scallop dry. If you don't pat the scallops dry before searing them, you'll end up with tougher steamed scallops instead of tender, pan-seared ones.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
SKILLET SEA SCALLOPS
Steps:
- Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
- Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
- Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 20 g, Cholesterol 69.3 mg, Fat 19.5 g, Fiber 0.8 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 842.3 mg, Sugar 1.2 g
BREADED SEA SCALLOPS
I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. -Martina Preston, Willow Grove, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. , In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.
Nutrition Facts : Calories 454 calories, Fat 23g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 1262mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
LEMON PEPPER BAY SCALLOPS
Fresh and tangy, perfect with some roasted red potatoes and steamed broccoli. Also very good tossed into a Caesar salad, or folded into pasta and vegetables. This is another one of my college-kid attempts at cooking something that doesn't come from box, and it turned out well!
Provided by B-Walk
Categories Lactose Free
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and dry scallops.
- Spread olive oil on the bottom of a saute pan, and add minced garlic. Heat garlic on medium in olive oil until oil is warm.
- Add scallops, and turn heat to medium-high. Season generously with salt and pepper.
- Keep the scallops moving for 4 minutes, or until opaque and tender. With one minute to go, squeeze lemon into the pan and continue to toss scallops around the pan.
- Serve right out of the pan, very hot.
MY VERSION OF 3 MINUTE(TOP OF STOVE) BAY SCALLOPS
Make and share this My Version of 3 Minute(Top of Stove) Bay Scallops recipe from Food.com.
Provided by mandabears
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in large skillet.
- Add garlic.
- Toss in Scallops and cook for about 2 minutes, until scallops are opaque, don't overcook.
- Add lemon juice and toss.
- Mix in bread crumbs until scallops are well coated.
Nutrition Facts : Calories 184.9, Fat 12.1, SaturatedFat 7.5, Cholesterol 57.8, Sodium 447.6, Carbohydrate 4.9, Fiber 0.1, Sugar 0.3, Protein 14
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