What can I do with sea scallops?

[TimeforMe]

I've been trying different seafood since it's the lenten season, but am unsure as to what I can do with sea scallops besides just bread and fry them or broil them. Any suggestions? We are a family of 4 and have about 1 1/2 lbs. of them

 

[SoonerKate]

These are all good; I had a huge bag of frozen bay scallops from Sam's club, but these were my favorite ways to get rid of them.

Lemon-Shallot Scallops
From Cooking Light


Shallots are more subtle in flavor than onions, but you can substitute the white parts of green onions for shallots. Serve on a bed of mixed greens with a side dish of pasta.

2 teaspoons olive oil
1 1/2 pounds sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
3 tablespoons minced shallots
1/2 teaspoon bottled minced garlic
1/4 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
Lemon wedges (optional)

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm.
Melt butter in pan. Add shallots and garlic; sauté 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.
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Spicy Scallops in Red Sauce
From Cooking Light



3 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon salt
1/2 pound sea scallops
2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons chopped fresh parsley, divided
2 cups hot cooked rotini (about 4 ounces uncooked short spiral pasta)

Combine the first 4 ingredients in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag; seal bag, and shake to coat scallops.
Heat the olive oil in a large nonstick skillet over medium heat. Add scallops and garlic, and cook for 3 minutes on each side or until the scallops are done. Remove scallops from skillet; set aside, and keep warm.

Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly with a wire whisk. Remove from heat; stir in 2 tablespoons parsley.

Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.

Yield: 2 servings (serving size: 2 cups pasta mixture, 5 ounces scallops, and 1 1/2 teaspoons parsley)

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Creamed Scallops, Corn, and Tomatoes
From Cooking Light


1 tablespoon margarine
1 cup sliced green onions
1 1/2 pounds bay scallops
2 tablespoons all-purpose flour
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
Dash to 1/4 teaspoon ground red pepper
1 1/2 cups frozen whole-kernel corn, thawed
1/2 cup whole milk
1 (14 1/2-ounce) can diced tomatoes, drained

Melt margarine over medium-high heat in a large nonstick skillet. Add green onions and scallops; sauté 3 minutes. Add flour, basil, salt, thyme, and red pepper, stirring until blended. Stir in corn, milk, and tomatoes; bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.

Yield: 4 servings (serving size: 1 1/4 cups)
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Corn and Scallop Chowder
From Cooking Light


Chunks of tender potatoes are the hallmark of New England-style chowders. To save time, use packaged diced potatoes and onion found in the refrigerator case of the supermarket.

1 tablespoon butter
1 cup thinly sliced leek
1 cup thinly sliced celery
2 tablespoons all-purpose flour
3 cups refrigerated diced potato with onion (such as Simply Potatoes)
2 cups frozen whole-kernel corn
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
3/4 pound bay scallops
1/2 cup half-and-half
1 tablespoon chopped fresh parsley

Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 2 minutes. Sprinkle with flour, stirring to coat. Add potato and next 5 ingredients (potato through broth). Bring to a simmer over medium heat. Reduce heat to low. Cover and cook 6 minutes or until thoroughly heated. Add scallops, and cook 2 minutes or until scallops are done. Stir in half-and-half and parsley.

Yield: 4 servings (serving size: 2 cups)

 

[piratesmate]

We always put them in a pan with a little bit of butter (or oil) & Lea & Perrins Worcestershire for Chicken - with the green label...with white wine & herbs. (It used to say for chicken & fish, but taste the same.) It's very easy & gives them a delightful flavor.

I wish we were having scallops tonight.

 

[castlegazer]

We have been mixing them in with those pad thai kits we can get at BJ's. I also like to make a scallop casserole, but I don't have the recipe handy.

 

[Zandy595]

I like grilled scallops. You could also wrap a piece of bacon around each one and broil them.

 

[crystalrp]

Here is something I tried the other night and it was awesome! (DH even wants me to make it again soon!)

I had about a pound or so of scallops so I sauteed them quickly in some butter and garlic. Then I threw in some sherry and let the alcohol cook out. Poured in a bit of heavy cream...whisked in a bit of butter to make a nice sauce. Poured the whole thing into a casserole dish. Topped it with some Kraft grated topping and threw it into a 400 degree oven for about 10-15 minutes. Luscious!! (sorry I don't have amounts but I just sort of made it up as I went).

 

[Margie J]

I love scallops.

One night I was looking for something different and threw together this simple dish:

1-1.5 lb sea scallops, rinsed and dried
Drew's Smoked Tomato dressing and marinade
1 pkg fresh spinach, washed and stems removed
Bread crumbs, optional

Place the scallops in enough Drew's dressing to coat them. Let them marinade in the refrigerator about 15 minutes while you prep the spinach.

Wash the spinach, shake dry and remove stems. Place the spinach in a shallow baking pan (I use an oval Corning dish, ~13X9") which has been either sprayed with Pam or lightly coated with butter.

Place the marinaded scallops on top of the spinach. Sprinkle with bread crumbs and dot with butter if desired.

Bake in a 375 degree oven until scallops are cooked through and spinach has wilted. ~ 15-20 minutes. Watch carefully to not overbake.


Drew's dressings

 

[IMGONNABE40!]

I recently put scallops on skewers (through the sides of the scallops, not through the center), wound partially cooked bacon around the scallops (one and a half long pieces of bacon made it around to the bottom of the skewer) and placed the skewers on the grill. I served them atop a spinach salad with a dressing made from some of the bacon grease and I do not remember what else. Very good and Adkins friendly for DH.

 

[Beth E. (NJ)]

I love scallops! All of these recipes sound yummy - so thanks for asking the question and thanks to everyone for sharing.

DH likes to dust them lightly with flour and then pan saute them. He sometimes puts them over a deluxe salad -- with pine nuts, goat cheese ect. in it.