ISO: ISO Richard in Cincy re. broiled garlic sea scallops

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Do you turn them or just broil the tops? I'm planning on making this for dimmer Friday. Thanks.

 
Yes, I turned them to brown both sides.

Make sure scallops have been completely defrosted and drained. Set them on a rack to drain in the fridge while they defrost, pat dry with paper towels, etc. Enjoy!

 
I've heard it helps to buy dry scallops, not the ones treated with sodium tripolyphosphate

I've tried getting them here, they cost more.....but I think it is worth it not to eat that chemical. I also hear the chefs on tv say to be sure you ask your fish monger for "dry" scallops.

 
Thanks. Having tonight instead of tomorrow.

I have some previously smoked beef ribs thawed but it may rain tonight and I want to give them a char on the gas grill. They are postponed until tomorrow night. Off to get the scallops out of the freezer right now!

 
They are dry but not very large.

It is unusual to find dry scallops here, other than at WF, where they are very expensive. Sprouts had these on sale a couple months ago and I bought a 5 lb bag. They are not tall enough to get a good sear before they are overcooked, even on a blazing hot cast iron skillet. I'm thinking this recipe may be perfect.

 
Are they sea scallops, not bay? I'd still put them between

paper towels and weight with a plate to get them dry.

 
reporting

These turned out pretty well. They tasted great. My scallops are smallish (tall but of small large diameter, contrary to my previous description) but seem to be of good quality and with this technique they were not overcooked. I erred by plunking the whole pound of (thawed, dry, cold) scallops into the bowl of melted butter. Of course, the butter immediately solidified. I also should have used a half sheet pan instead of a quarter. I have 2 pounds of scallops left and will probably try this again.

 
May I offer this for the next scallop recipe?

So simple. So delicious.

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 breadcrumbs
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.

 
I'm trying to imagine a universe in which I have 3 pounds of scallops at my disposal.

I buy 4 at a time at Whole Foods.

 
they were on sale, $7.99 per pound at Sprouts

I bought a 5 lb bag, straight from their freezer. They are difficult to balance on their flat end because of their small diameter so I can't sear them effectively. Perhaps their size is the reason for the good price. Still, I'm glad I bought them and will do it again if they are available at that price again (and I have room in my freezer).

 
Wow...what a deal. The scallops at WF are $18/lb and 4 usually run around $8.

They're usually around 2" wide and an 1" thick--I split them horizontally and sear for 2 minute.

 
neener had posted a rec years ago, when we were in flux w/ epi /gails; it was on her site

I really enjoyed it. It was scallops in a spicy green sauce. I have searched, but everything seems to have all spice or 5 spice, which is not my thing. SO, I either left it out, or she posted a different rec. Anyway, the combo of scallops w/ a spicy herb sauce was really good!!!

Kind of like a chimichurri on steak... An unexpected jump in flavors. Unfortunately, dh is not a huge scallop fan, so have not made it in ages. BUT, it was quite yummy...

I'll keep looking to see if I can track down the rec.

 
that looks really good

Sadly, my husband doesn't like mushrooms.

 
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