Any suggestions for some frozen scallops?

[richard-in-cincy]

I have 2 lbs. of large scallops in the freezer for dinner (that I forot to set out to thaw). I was going to make the Sinful Coquilles St. Jacques au Safran avec Trufee, but that's out.

Should I:

A: Cook something else?

B: Poach them, pop them in a mornay, and then do a pass under the broiler?

C: Another idea to use frozen scallops?

smileys/angry.gif Leave them in the freezer and go out.

 

[karennoca]

Brown and toss with thin spaghetti, parsley, chopped oil packed sun-dried tomatoes

garlic, evoo, fresh lemon juice and zest. Drizzle a bit of Tabasco over. Major yum!

 

[pat-nocal]

I find that sea scallops defrost very quickly. Recently enjoyed this Rec: Scallops with Asparagus

Scallops with Asparagus

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

Makes 4 servings.

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).

Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.

Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)

Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.

Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.

Serve scallops topped with asparagus and sauce.

Source: 4/07 Gourmet http://www.epicurious.com/recipes/food/views/238094

Pat’s notes: Verrrry good. And so easy. Followed another reviewers advice and sprinkled scallops with Creole seasoning. It boosted the flavor but colored the “beurre blanc”.

 

[richard-in-cincy]

Unfortunately, I don't think I'm going to have enough time to thaw them

and drain them enough so that I can sear/brown them. That's why I was thinking about the poaching route, but then, it would be really easy to just leave them in the freezer for another day. LOL

 

[monj]

I vote to go out for a change smileys/smile.gif Save them for a time when you can fully enjoy "Sinfully."

answering a question and using punctuation, kewl!! smileys/smile.gif

 

[pat-nocal]

Was going to say the same thing....just go out!!! )

 

[barb_b]

Rec: Scallops with Spicy Green Sauce

I have not made this yet...Neener had a similar recipe on her site; but I can't access it anymore. I have thought of it often, but I don't cook scallops frequently.....SO, while the recipe below is not hers, she was the inspiration.....(I don't recall hers having 5 spice, as I am not a fan.....)


Seared Scallops with Spicy Green Sauce
Ingredients:
2 cloves Garlic, chopped
1 Tbsp chopped Ginger
2 Green Onions, chopped
1/2 bunch Basil Leaves
1 cup Spinach Leaves
1 tsp Orange Juice concentrate
1 tsp Palm Sugar or Brown Sugar
1/4 cup seasoned Rice Vinegar
2 Tbsp Hoisin Sauce
1 Tbsp Oyster Sauce
2 Tbsp Sweet Hot Chili Sauce
1 Tbsp Sesame Oil

To Assemble:
1 cup Flour
1 Tbsp 5 Spice
2 Tbsp Sesame Seeds
1 Tbsp Olive Oil
24 oz Alaska Scallops

5 Spice:
Equal parts of ground cinnamon, fennel, star anise, cloves, and Szechwan pepper.

For the green sauce, place garlic, ginger, green onions, basil, and spinach in a food processor and blend until smooth. Add orange juice concentrate, palm sugar, vinegar, hoisin sauce, oyster sauce, chili sauce and sesame oil and process until smooth. Set a side while preparing the scallops.

For the scallops, place flour, five spice, and sesame seeds in a bowl and mix well. Heat olive oil until smoking hot. Dredge the scallops in the flour and tap off the excess. Place scallops in hot pan and sear each side about 2 minutes on each side on high heat. If the scallops are very large you may want to cut them in half. Remove from the pan and serve seared scallops with green sauce and steamed rice or noodles. NOTE: I prefer Udon noodles for this, they are available in any Asian market.

http://www.fishex.com/recipes/scallops/seared-scallops.html

 

[CathyZ]

Put in a Zip Lock bag and run the bag under warm water to thaw quickly. It takes just minutes. Then

....try this fabulous recipe.

PASTA WITH SCALLOPS
(serves 2) from Marcella Hazan

1 lb scallops
½ C plus 1 T olive oil
1 T garlic, chopped fine
2 T parsley, chopped fine
¼ tsp or more chopped hot red pepper, dried or fresh
salt to taste
1 lb fresh linguini or spaghetti
½ cup toasted bread crumbs
Rinse and dry scallops and cut into 3/8” thick pieces. Put the oil and garlic in saucepan and sauté over medium heat until garlic turns a light brown. Add the parsley and hot pepper, stirring once or twice. Add the scallops and cook for about 1 minute until they turn a flat white. Turn off heat. Cook the pasta in salted boiling water and when almost done, turn on the heat under the sauce pan to high and cook just 30 seconds. If scallops throw off juice do not try to boil down. Drain pasta, throw in bowl and mix in sauce and the breadcrumbs.