Whole Foods had bay scallops on sale...

[samblau]

...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.

 

[kwilkinson]

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.

 

[King Francis]

Originally Posted by samblau

...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.

 

[why]

Make a mousse.

 

[samblau]

Originally Posted by King Francis

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!

 

[why]

Soy sauce will cover all their flavor. Don't do it.

 

[King Francis]

Originally Posted by why

Soy sauce will cover all their flavor. Don't do it.

Well yes, if you drown them in it.

 

[samblau]

Originally Posted by why

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.

 

[why]

I'd go citrus.

 

[DNW]

Originally Posted by kwilkinson

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.

 

[why]

Originally Posted by DarkNWorn

+1, just keep it simple. Scallop, seared in butter, herbs, salt, pepper = done.

Yes. Don't overdo seafood.

 

[King Francis]

And if you've got some French grey sea salt, use that.

 

[samblau]

Originally Posted by King Francis

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?

 

[why]

Originally Posted by samblau

Hmm...I have regular salt and kosher salt. I do have some papika. Does that help me?

Kosher.

 

[King Francis]

Originally Posted by samblau

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.