Okay, my grocer has scallops on sale this week. I know how to grill, sautee, fry them. I'm looking for a recipe with them that adds depth. Anyone?

I have pan-fried to carmelized brown, then made a cooked sauce with puree'd fresh mango, honey, crushed red pepper flakes, fresh garlic, salt and pepper. I cook by taste mostly so can't give you an exact recipe. It comes out light and fresh, and serves well with wild rice.

Another recipe I do is to take the scallops, lay them in a high-sided baking pan, add 1 cup of butter, 1/2 cup of dry white wine, and cover with plain bread crumbs.
Cooking time depends on the size and amount of the scallops, but varies between 15-25 minutes. Sometimes I add fresh garlic.

I have scallops on the brain now and was at the top chef site, and found this...seemed interesting...

[www.bravotv.com]

and

[www.bravotv.com]

pan sear them,wrap in bacon, put in ovem, yummy.

My favorite with bay scallops is

1/2 medium red onion chopped (or any mild sweet onion)
4 oz fresh mushrooms sliced
2 T olive oil

Saute the onions 1 min. and add the mushrooms. Cook on medium for 3 min until mushrooms are done and onion soft.

Preheat oven to 375

1 3/4# bay scallops
4 T mayonnaise
1 T crumbled cooked bacon
several grinds of fresh pepper

Drain off any excess moisture from scallops and stir in mayonnaise, pepper and bacon to coat. Stir in the mushroom and onion mixture. Spread in a casserole dish.

Sprinkle seasoned breadcrumbs over top or cracker crumbs and dot with a half stick of butter.

Bake at 375 for 20-25 minutes until nicely bubbly. Serve with fresh green vegetable and crusty bread to soak up juices.

I love to do this when I have a seafood purchase requirement on a bunch of grocery shops and have collected up little packages of seafood. You can do the same thing with shrimp or with a combination of scallops and shrimp.

Mert, I made this tonight...greatly modified from one I found on the web for pasta with broccoli and shrimp. I used shrimp, oysters and scallops.

* 1 lb your choice of pasta...I used imported angel hair.
* 2 T olive oil
* 2 T butter
* 5 cloves garlic, minced
* 1 package fresh white mushrooms, sliced medium thickness
* 8 10/30 sized sea scallops (Fresh best, but I used frozen ones from Target - their's are better than many places here, but not as good as TJ's frozen ones there...)
* 6 extra large fresh shrimp peeled and deveined
* 6 oz. clam juice
* 4 oz of a decent dry white wine
* 1/4 c finely chopped sun-dried tomatoes
* 1 t lemon zest or yellow part of the peel VERY finely minced
* juice from 1/2 a small lemon
* 1 t crushed red pepper flakes
* 1/4 c heavy cream
* 4 freshly shucked oysters
* grated Parmesan Regiano cheese
* 2 t hot cooking water from pasta

Cook pasta according to package directions and time it so that it will be hot when you are done with the rest of this....

Heat oil and butter in a large skillet and add garlic and mushrooms; saute until tender. Add the scallops and shrimp and cook until shrimp is pink on both sides. Remove seafood and set aside. Add clam juice, salt and pepper. Reduce to increase flavor. Add the tomatoes, hot pepper flakes, lemon juice and lemon zest. Cook till heated through. Add the oysters and cook till edges curl. Add seafood back in. Add the cream, stir, and heat through. Add the water from the pasta and stir. Serve immediately over your pasta, and top with grated cheese to taste.



Edited 3 time(s). Last edit at 11/10/2009 08:23AM by dee shops.

How'd you like it, Dee? Good move leaving out the broccoli!

I love broccoli. I just wanted a seafood pasta recipe, and not finding what I wanted, used one as a starting point, changed it, and went from there. It was excellent. That was our dinner last night. I added scallops, oysters, more garlic, cream, wine, cooking water from the pasta and lemon juice and changed the oil and butter from 1 c each to 2 T each. I cut the clam juice down from 1 c to 6 oz and I cooked the seafood then removed it to get that flavor into the sauce before reducing, and added reducing for better flavor. Don't omit the zest, it really added to it.

I made Flash's recipe and only changed the name when I described it to someone. I called it Seafood in Troubador sauce because it was delightful music for the mouth. I absolutely must try Dee's recipe next because it sounds fabulous. I'm thinking to use shrimp and scallops with broccoli on the side. (fave veggie)

I am a big believer in KISS cooking and even the same basic dish will change from time to time. The last time I did the bay scallop bake I did not have sweet onions in the house so shallots were used as was some fresh basil before it went to seed. I didn't have fresh mushrooms so some canned 'stems and pieces' were sauteed in with the shallots. I had a freshly opened bottle of red vermouth, so the mushrooms and shallots got a little zing of that at the end of the sautee process. So it was a different batch of flavors that got stirred in with the mayo, scallops and crumbled bacon. Still worked well--a little nutty, a little sweet.

I often google recipes for inspiration and go from there, and the next time I make it, I go by what I have and re-make it again. I have a hard time giving people recipes after the first time I make something, as I go so much by a little of this, a little of that, and how does it taste? What does it need? I never measure except in baking...

I will try Flash's recipe next time I have bay scallops and bacon at home a the same time.

It is enough of an 'emergency fallback' recipe that I usually have a package of precooked bacon crumbles in the fridge in case I don't have real bacon (not the soy protein 'bacon bits'). I too generally start with a recipe, decide what is critical and what isn't and take it from there. My 'staples' in the house include Marsala and canned mushrooms, vermouth and powdered gravy mixes in 'brown gravy' and 'chicken gravy'. Amazing stuff to be able to make a wow dinner out of most anything most any time with enough spices and very little elbow grease

I have never used packaged gravy mixes. What do you do with them?

Here's a favorite side of mine. Though, with bruschetta or cheese toast, it can be an entree. Fast and easy - Fried Green Beans

* 2 pounds baby green beans (hari coverts, frozen, are good)
* extra-virgin olive oil
* 2-3 slices of bacon or prosciutto, sliced into thin ribbons
* 4 cloves garlic minced
* 2 tsp fresh sage, or 1 tsp dried * 1/4 cup toasted pine nuts
* salt/pepper * lemon zest - optional

In boiling water, blanch the green beans, about 3-4 mins. Drain. If using prosciutto, fry it in olive oil; no oil needed for bacon - til crisp. Remove prosciutto from the skillet. Same skillet, add 2 teaspoons oil over medium heat. Add the beans, garlic, sage, salt and pepper. Cook til the beans are browned in places, a few minutes. Stir in pine nuts and prosciutto. Add zest or a squeeze of lemon juice, if wanted.



I also keep gravy packs in the pantry. They are inexpensive, tasty, and can be turned into a fast sauce, adding wine, mushrooms, capers - your choice. Or add to soups and stews. I have a pack of Hollandaise, never tried it. But asparagus is on sale ...

Could you do this with steamed GB? I eat enough stuff that is bad for me that I don't need to start frying any other vegetables than potatoes.

dee shops Wrote:
-------------------------------------------------------
> I have never used packaged gravy mixes. What do
> you do with them?

I buy the big containers of the basics at the warehouse clubs. I routinely use a tablespoon or two to thicken up a sauce or gravy. I like using them instead of corn starch or flour for those purposes as there is less tendency to lump. I also do such things as make up a gravy and cut into it the various left overs in the fridge, then start spicing them up to a different arena.

dee shops Wrote:
-------------------------------------------------------
> Could you do this with steamed GB? I eat enough
> stuff that is bad for me that I don't need to
> start frying any other vegetables than potatoes.

Part of the purpose of the procedure is to drive some of the water out of the beans and give them some texture as well as flavor.

I do something similar, blanching the beans and then sauteeing them in butter that I have just toasted sliced or slivered almonds in. When I see a little wrinkle on the beans I stir the almonds back in for a moment and serve.

Maybe after blanching, put them under the broiler?

I will try the blanching/broiling combo next summer. The price of fresh GB's here is ridiculous at this time of year. :-)

I figure most of the time I would put butter on the beans before serving anyway so a little trip through the pan with that same butter is not making a serious difference in calories or content but a big time difference in flavor and texture.

I'll try butter next time instead of evoo.

I have never buttered or "oiled" beans I usually steam fresh or frozen ones. And may add almonds, lemon, seasonings, etc. My downfall in the veggie area is that I love the campbell's soup can GB casserole (add a bit of garlic, some white wine or sherry, some sauteed mushrooms, heaven!) But we only have it twice a year as it is not very good for you since the FF soup mix does not taste good, I have to use the full fatted one...But it is so yummy I could eat the whole pan myself.

These green beans are similar to a stir fry.

Green bean casserole for Thanksgiving? I may do something different from turkey this year. My son doesn't even like the smell of turkey as it's baking in the oven.

Mine complained about turkey--especially turkey leftovers--until one year I was tired of hearing about it and made lasagna for Thanksgiving. Suddenly they 'missed the turkey'.

Yes, GB casserole for Thanksgiving and for Christmas. I have never been a turkey fan, either. I can't stand the smell of a cooking turkey, and you could not pay me enough $ to stick my hands inside one (or a chicken. I like my food to look like something other than what it used to look like.) I like turkey cold cuts, and I don't *hate* the taste of roast turkey, so I just let other people do that part of the dinner, and bring other stuff. If it was up to me, I would go to Ruth Chris and order fillet instead! :-)

This recipe for Midnight Chocolate Cheesecake Cupcakes sounds pretty darn good. I think I will try it either for T-giving or Xmas.

[www.kissescookies.com]

For health suateed green beans, use olive oil. Suatee sliced garlic in the oil first, then remove garlic and add beans.

This is also great with zuccini, broccoli, summer squash.

Why remove the garlic? I LOVESLOVESLOVES the garlic! LOL. :-)

Does everyone have something you got from a shop for Thanksgiving? Food, candles, tableware? I have produce, deli, meat, center store and frozen Also a centerpiece from PB.

Happy Turkey Day!

All the sides I am making. The stuff for dessert I bought myself. What is "center store" Frozens are in the center of the stores here.