What do you do with scallops?

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Dee

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I love them fried but have given up fried food so what other ways are scallops good? A little butter and seasoning in a non-stick pan was OK, although I got them a little too done. But I'm hunting something else, more flavorful...or something....

Any ideas?
 
The _only_ way to eat them is quick fried in butter and garlic and eaten with crispy bacon in a bread bun - surely just one food fried is OK? :)
 
hmmm... well, i love them broiled, with lemon. you can also try coctail sauce
or the white kind (tartar?).
 
I usually would steam the scallops and then dip them in garlic and butter.

In years past I would often eat them raw but I think that is a bit risky in most of the world today.
 
Walter, I've tried them raw and can't get past the texture although I agree they taste good that way.

flw....maybe if I called it sautee'd instead of fried that would be OK? :54:
 
Marinade them in citrus juice (I prefer lime but lemon and orange work well, too) - the acid will "cook" the scallops without heat. Keeps the flavor but takes care of that "stuck in your throat" texture thingy. If you like, they can be dunked in a sauce, I'm fond of a warm tarragon and sherry reduction with just a smidge of butter in it. It's an interesting juxtaposition of temperatures and flavors and refreshing as can be.
 
Try threading them on a skewer and putting them on the BBQ!
You can marinate them many ways.. white wine and garlic/fresh herbs.A bottled or home made vinagrette..even soy sauce/Terriyaki is good! Just dont overcook them...
You can also sear them in a very hot pan,one side at a time and finish it with a number of types of sauces: capers and wht wine/ garlic & cream/ fresh tomatoes & mushrooms...etc
Hope this helps!
The key is to not overcook them...if you do= Shoeleather!
 
In a small tinfoil pan with a little white wine, touch of minced garlic, little butter and very thin bread crumb topping. Now I'm hungry!!!
 
Lightly sauteed with lemon, butter and garlic. Also in any number of seafood recipes (jambalaya, etoufee, or any other dish that you might put lobster meat in)
 

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