Thanks to charlie and Curious for inspiring simple delicious sea scallops.

M

marilynfl

Moderator
I haven't bought them in years and was at Whole Foods on Thursday. At $22 a pound, I wanted to see if I still liked them, so I asked for only a few. Four sea scallops weighted in at 8 oz! and were over an 1" thick...is that normal?

Anyway, re: charlie's comment that simple is good, I sliced them crosswise to avoid over-cooking, added a smidgen of olive oil to the pan, seared, flipped, then went with his and Curious's idea to add butter, a squeeze of lime juice, and capers.

Wow. I definitely like sea scallops. Served along side of sauteed fresh spinach with ginger dressing and ponzu sauce.

PS: Oh, and the tuna at Whole Foods was $17.99/lb versus our local Publix tuna at $21.99/lb. That was a first. Ever.

So I think Publix is using the "portion costing" concept to pull in a lot more $$.

 
Aren't scallops yummy? I've had some large ones, but those were really huge. Have you seen

the Publix Brand frozen fish? They have sea scallops in 24 ounce bags. They are dry-packed, which means no additives, wild caught from Canada. Ever so often they have them on sale for $14.99 a bag. It is when they have scallops on sale in the fish department and the scallops there are those from the bag, defrosted. Just go to the frozen food department and buy them still frozen. They're delicious. I think there's about 16 scallops to a lb. I've also bought the frozen Publix brand mahi-mahi to make fish tacos and was very pleased with it.

Btw, I checked the fish counter at Publix and they had swordfish proportioned as you had said for $6.99 a portion. I'm going to have to look again, because the price per pound and portion sizes I remember don't add up. I still think they screwed up when you bought yours and forgot that they weren't supposed to weigh it if it was sold by portion.

 
Those WF scallops are so sweet and yummy. I don't cut them; just cook until the first

side is really carmelized, then flip for only about one minute. They don't need much more cooking than that---even for those large specimens. We justify the cost by comparing it to eating out. It's just such a simple thing to prepare. We had WF Norwegian Salmon today--so good--like Butta. Just marinated in soy, orange juice, fresh ginger, mustard, and honey.

 
Yes and Yes--Here's the REC: Grilled Salmon with Ginger, Orange, Mustard Glaze...

Grilled Salmon With Ginger, Orange, Mustard Glaze

1/4 cup orange juice
1/4 cup soy sauce
1/4 cup cream sherry
1/4 cup Dijon mustard
2 tablespoons grated ginger root
2 tablespoons honey
4 4-ounce salmon fillets

Whisk marinade ingredients together, add fish and marinade for 30 minutes turning once.

Remove fish from marinade and grill. Baste with remaining marinade during grilling.

 
there isn't any waste either. am I the only one who likes my scallops more well done? I don't like

the squishy rare middle of the thick ones.

 
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