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Whole Foods had bay scallops on sale...

post #1 of 29
1/8/09 at 2:44am
Thread Starter 
...for $6.99 and I figured I'd buy a pound. They are the little ones, wild from Mexico. Any one have any simple cooking suggestions? I like scallops a lot. I prefer the bigger ones but didn't want to risk $19+ a pound to potentially screw it up. I figured pan fry/sautee, olive oil, garlic, salt, pepper? Anything more advanced, something spicy? Basically looking for something I can throw together rather quickly.
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post #2 of 29
1/8/09 at 2:46am
With the little bay scallops, I like to place them in a single layer in a ramekin, throw a little butter on top, and put a generous amount of dill on top of it and just bake it for a few minutes at 350.
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post #3 of 29
1/8/09 at 2:47am
Quote:
Originally Posted by samblau View Post
...for $6.99 and I figured I'd buy a pound. They are the little ones, wild from Mexico. Any one have any simple cooking suggestions? I like scallops a lot. I prefer the bigger ones but didn't want to risk $19+ a pound to potentially screw it up. I figured pan fry/sautee, olive oil, garlic, salt, pepper? Anything more advanced, something spicy? Basically looking for something I can throw together rather quickly.

If you saute them in butter for a little while and then add soy sauce and some honey you'll get incredibly rich scallops with nice golden-brown outsides and soft insides.
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post #4 of 29
1/8/09 at 2:50am
Make a mousse.
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post #5 of 29
1/8/09 at 2:52am
Thread Starter 
Quote:
Originally Posted by King Francis View Post
If you saute them in butter for a little while and then add soy sauce and some honey you'll get incredibly rich scallops with nice golden-brown outsides and soft insides.

I never would have thought of that. Sounds simple enough and I have the ingredients. Thanks. Still listeing to others though!
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post #6 of 29
1/8/09 at 2:54am
Soy sauce will cover all their flavor. Don't do it.
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post #7 of 29
1/8/09 at 2:55am
Quote:
Originally Posted by why View Post
Soy sauce will cover all their flavor. Don't do it.

Well yes, if you drown them in it.
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post #8 of 29
1/8/09 at 2:55am
Thread Starter 
Quote:
Originally Posted by why View Post
Soy sauce will cover all their flavor. Don't do it.

What about if I hit them with some butter, red pepper flakes and a little hot sauce almost almost hot wings style? What about a little balsamic? Citrus? I hae some pinot grigio open too.
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post #9 of 29
1/8/09 at 2:57am
I'd go citrus.
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post #10 of 29
1/8/09 at 3:00am
Quote:
Originally Posted by kwilkinson View Post
With the little bay scallops, I like to place them in a single layer in a ramekin, throw a little butter on top, and put a generous amount of dill on top of it and just bake it for a few minutes at 350.

+1, just keep it simple. Scallop, seared in butter, herbs, salt, pepper = done.
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post #11 of 29
1/8/09 at 3:00am
Quote:
Originally Posted by DarkNWorn View Post
+1, just keep it simple. Scallop, seared in butter, herbs, salt, pepper = done.

Yes. Don't overdo seafood.
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post #12 of 29
1/8/09 at 3:33am
And if you've got some French grey sea salt, use that.
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post #13 of 29
1/8/09 at 3:36am
Thread Starter 
Quote:
Originally Posted by King Francis View Post
And if you've got some French grey sea salt, use that.


Hmm...I have regular salt and kosher salt. I do have some papika. Does that help me?
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post #14 of 29
1/8/09 at 3:37am
Quote:
Originally Posted by samblau View Post
Hmm...I have regular salt and kosher salt. I do have some papika. Does that help me?

Kosher.
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post #15 of 29
1/8/09 at 3:39am
Quote:
Originally Posted by samblau View Post
Hmm...I have regular salt and kosher salt. I do have some papika. Does that help me?
Ignore the paprika, and use whatever is closest to sea salt. Even if you've just got a container of Morton's in the house, that will do the job fine. Of the two you mentioned, go with the kosher salt. Do not use refined salt (table salt) or you'll lose a lot of the flavor potential.
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