<p>Bought some beautiful, large sea scallops today and want to use them for an appetizer tomorrow. Any favorite preparations?</p>
<p>Just fry them in lots of butter and sprinkle some kosher salt on :)</p>
<p>My son does this wonderful thing with parsley and onions and butter … at the moment it is his signature dish. (He’s 17, a junior!) It is <em>so</em> delicious.</p>
<p>I’m sure he pulled the recipe off the web somewhere. Methinks Google might be your friend on this one!</p>
<p>don’t forget to pat them dry with paper towels or they will be in a soggy " broth " that won’t add to the mel.
I like to saute in olive oil, fresh thyme and garlic ( in the last few minutes of cooking )</p>
<p>Around here, a favorite appetizer is scallops wrapped in bacon. I’ve never made them, but they are delicious (and fairly simple to make). Not good for you, but tasty!!</p>
<p>Here is one recipe, but if you google it, you’ll find several variations:</p>
<p>BACON WRAPPED SCALLOPS </p>
<p>1 lb. fresh sea scallops (the lg. variety)
1 lb. sliced good quality bacon (not too fatty, preferably smoked bacon)
Juice of 1 fresh lemon
2 tbsp. olive oil
Fresh pepper
Long toothpicks or skewers</p>
<p>Mix olive oil, lemon juice and pepper in small bowl. Pour over scallops and marinate in refrigerator for about an hour. Wrap each scallop with 1/2 strip of bacon. Keep together with toothpick or put 3-4 on each skewer.
Place on broiler pan. Broil in oven until golden brown and bacon is done to desired crispness.</p>
<p>H buys these cedar planks at Sam’s (or Costco) and puts the scallops on them and grills them. They are awesome.</p>
<p>I just bake them, adding butter, ginger and some curry powder. Then at the very end, I broil them for a few minutes. I serve on wilted spinach.</p>
<p>Good suggestions! I grill them. Just do not overcook your scallops, or you’ll end up with chunks of rubber :)</p>
<p>Yes, better to have them rare than overcooked. I have all but given up on ordering them in most restaurants because they are so often overcooked. I think many cooks don’t know how to judge how much they continue to cook after coming off the heat. I’m no cook by any means but there are few things I’d rather do myself - scallops and halibut are two of them.</p>
<p>A ceviche would be a nice appetizer. I have also made this recipe from Giada Di Laurenitiis. I use the tomato/olive mix more as dipping/topping on the side rather than rolling it with the prosciutto. I also change the time in order to crisp prosciutto under the broiler for a minute. If you are short on time you can use a jarred sun-dried tomato pesto and mix with an olive tapenade. Yummy!</p>
<p>Prosciutto-wrapped Scallops
Ingredients
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar
Directions
Preheat the oven to 350 degrees F. </p>
<p>In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped. </p>
<p>Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes. </p>
<p>In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.</p>
<p>I think simple is best. Saute them in butter, leave them slightly raw in the center. Then if you like make a little sauce. Add a bit more butter and whatever strikes your fancy and reduce. Shallots, red wine, a little thyme. or Lime, cilantro and some white wine. or Balsamic vinegar, shallots.</p>
<p>We tend to marinate in something soy-ginger-y, particularly if we’re grilling them out. (In fact, I’d always heard you shouldn’t marinate seafood more than an hour or so. We sort of <em>forgot</em> to cook our marinating scallops one time and they sat overnight. Grilled them the next night–probably the best I’ve ever had.)</p>
<p>MOWC, does your husband marinate them, or season them with anything in particular before putting them on the cedar planks? Thanks in advance. Oh, and thanks for the tip about buying the planks at Costco. I did not know that they sold them. I bought a year’s supply (not too many) at Lowe’s, but I am down to my last one.</p>
<p>Please: no marinades, no garlic, no onion, definitely no soy sauce. Just saute very lightly in butter. Lemon butter, butter, soy or other sauces would be great, but only for dipping.</p>
<p>Sesame encrusted scallops are fabulous!</p>
<p>I’ve been doing Bobby Flay’s “deconstructed” bacon/scallop dish from his latest cookbook. It gets at the great flavors of a bacon wrapped scallop but allows you to cook the bacon without overcooking the scallop. Here’s the gist:</p>
<p>a) Cook a bunch of bacon. Chop it up into pieces.</p>
<p>b) Use the bacon drippings to make your favorite warm spinich salad dressing (bacon drippings, red wine vinegar, sugar, dijon mustard, whatever). Flay puts some fresh thyme in his which is really good, but whatever.</p>
<p>c) Finely slice some fresh scallions. Mix the scallions with the chopped bacon.</p>
<p>Grill the scallops (or sautee in butter or olive oil). </p>
<p>Put a small spoonful of the scallion/bacon mixture on each scallop. Drizzle with the warm vinagrette sauce.</p>
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<p>In my variation, I make double bacon and double dressing. Then I serve the scallops as described above on the same plate with a warm wilted spinach salad, using the same dressing for both. I typically omit the hard-boiled egg typically found in spinach salad because the protein is not necessary in a side salad with the scallops.</p>
<p>Sounds great interesteddad, can’t wait to try it. Last week I ended up doing a light sugar coating to caramelize and served with a beurre blanc.</p>