GFY chefs: Need good scallop recipe - GoFuckYourself.com

Horatio Caine · 04-16-2015, 06:11 PM

To make it crispy, tasty but not dry.
Help bro out please.

L-Pink · 04-16-2015, 06:50 PM

This is a recipe I got from 12clicks, it's pretty good really.

Dinner for two.
1 and 1/2 lbs of sea scallops.
Take a 1/4 stick of butter and melt it in a frying pan, sprinkle a few pinches of crushed red pepper. Add scallops, add a big splash of white wine and let the scallops cook. Turn each scallop over so they cook evenly. Right before they're done, sprinkle more crushed red pepper directly over the scallops, then gently lay slices of Swiss cheese over the scallops, turn off heat and cover with a lid for 1 minute.
Serve

(good enough to be a "recurring" menu item)

.

Sly · 04-16-2015, 06:51 PM

I do something like L-Pink but I have my own Cajun spice mix that I make. It's good.

L-Pink · 04-16-2015, 06:58 PM

Quote:

Originally Posted by Sly

I do something like L-Pink but I have my own Cajun spice mix that I make. It's good.

Cajun does sound more interesting than red pepper. I'd change but my ingredients are pre-checked.

Sorry I couldn't resist .......

NALEM · 04-16-2015, 08:03 PM

Quote:

Originally Posted by Horatio Caine

To make it crispy, tasty but not dry.
Help bro out please.

For crispiness dust them in flour
To get them a bit sweet and caramelized consider adding bit of brown sugar

Horatio Caine · 04-16-2015, 08:17 PM

Im going to try that tomorrow. Sounds delicious.

Sly · 04-16-2015, 08:23 PM

I do a modified version of this: Emeril's ESSENCE Creole Seasoning Recipe : Emeril Lagasse : Food Network

I use it on fried turkeys, chicken, mild seafood, sometimes pork chop.

Deej · 04-16-2015, 08:26 PM

Cajun all the way. make sure your pan is pretty hot, but not scorching.

Only turn them once. Cook through but only that... do not overcook.

I would steer clear of the cheese.

L-Pink · 04-16-2015, 08:37 PM

Quote:

Originally Posted by Deej

I would steer clear of the cheese.

If you use cheese it has to be razor thin pieces.

jimmycooper · 04-16-2015, 11:41 PM

I recently had some similar to this recipe...

Wasabi Crusted Scallops Recipe : Food Network

BaldBastard · 04-17-2015, 01:40 AM

If they are really good and fresh, slice thin eat raw...

Otherwise, cook in a searing hot pan like 30 secs a side lil clarified butter if you must... non stick pan is better.

DO NOT add flavours to the pan, you can add a sauce or what ever on the side, beurre blanc or the likes is best and use the pan juices for that, but keep that shit away from the scallop.. the scallop is the hero.

I won multiple awards as a chef and scallops helped me pickup more than a few. Truth was I did basically nothing to them, you just need to unchef most chefs to make them see that.

Cheese on a scallop.. fuck me

NewNick · 04-17-2015, 01:45 AM

Quote:

=MrBaldBastard;20451227
Cheese on a scallop.. fuck me

Indeed. Heathens.

Fucking yanks will put cheese on anything.

poncabare · 04-17-2015, 06:39 AM

Brown butter for one minute total cooking time

Horatio Caine · 04-17-2015, 06:45 AM

Quote:

Originally Posted by MrBaldBastard

If they are really good and fresh, slice thin eat raw...

Otherwise, cook in a searing hot pan like 30 secs a side lil clarified butter if you must... non stick pan is better.

DO NOT add flavours to the pan, you can add a sauce or what ever on the side, beurre blanc or the likes is best and use the pan juices for that, but keep that shit away from the scallop.. the scallop is the hero.

I won multiple awards as a chef and scallops helped me pickup more than a few. Truth was I did basically nothing to them, you just need to unchef most chefs to make them see that.

Cheese on a scallop.. fuck me

Please tell us the shit you guys put on hamburgers! Beets, pineapples. Gross.

Spunky · 04-17-2015, 06:56 AM

I guess I'm having scallops for dinner tonight

PR_Glen · 04-17-2015, 07:52 AM

timing is key, putting them in the pan in a circle like a clock, that way you know which were on the heat the longest and easy to keep track. (oh, learned that in 12clicks post on it too heh) that and bay scallops take much less time!

as for cajun, anyone use ray chacheres?? http://www.quicklabel.com/blog/wp-co...uL._SY300_.jpg

i use it but find it a bit too salty so can't use much.

RebelR · 04-17-2015, 07:54 AM

To get the crust and desired doneness,it's less about recipe, and more about technique. Alton has a video on how to achieve this. Seared Scallops Recipe : Alton Brown : Food Network. The right pan, the right temp, and the right cooking medium as well as the amount (it's more than seems logical)

Horatio Caine · 04-17-2015, 07:59 AM

Quote:

Originally Posted by RebelR

To get the crust and desired doneness,it's less about recipe, and more about technique. Alton has a video on how to achieve this. Seared Scallops Recipe : Alton Brown : Food Network. The right pan, the right temp, and the right cooking medium as well as the amount (it's more than seems logical)

Thats what Im talking about. Recipe itself is the easy part. technique ! Thank you!

BaldBastard · 04-17-2015, 08:03 AM

Quote:

Originally Posted by Horatio Caine

Please tell us the shit you guys put on hamburgers! Beets, pineapples. Gross.

Kiwi actually :P, spent about 5 years in Nelson NZ which is where the best scallops are from down there, place I worked had its own lines so always featured.
seared scallops + lemon butter to dip them in... bliss

But yeah keep away from the cheese on top its so 1974

BaldBastard · 04-17-2015, 08:12 AM

Quote:

Originally Posted by RebelR

To get the crust and desired doneness,it's less about recipe, and more about technique. Alton has a video on how to achieve this. Seared Scallops Recipe : Alton Brown : Food Network. The right pan, the right temp, and the right cooking medium as well as the amount (it's more than seems logical)

Seared Scallops Recipe : Alton Brown : Food Network

Recipes a bit funked,.. follow it.. but..
Don't remove the roe its the best bit! make them look pretty to.
Do Not run under water, just pat the top dry with a paper towel
Don't add pepper it will burn.. add it when they are done.
Don't use butter unless its been clarified otherwise it burns.
Best thing to cook them in, is a cast iron grill pan.

PR_Glen · 04-17-2015, 08:37 AM

you guys have a warped concept when it comes to cheese.. its not like anyone is dumping processed cheddar slices on a double cheese burger here. he is talking about a razor thin slice or light sprinkle of gruyere..or something along those lines.

CDSmith · 04-17-2015, 10:40 AM

"saute them"
"white wine this..."
"cheese that..."
"No, goot a sear em"

Yeeyah, bacon-wrapped it is then. :D

Done on the grill over a flame, squeeze of lemon over them, drawn garlic butter to dip them in, scallop heaven.

12clicks · 04-21-2015, 01:01 PM

Quote:

Originally Posted by L-Pink

Cajun does sound more interesting than red pepper. I'd change but my ingredients are pre-checked.

Sorry I couldn't resist .......

you can always uncheck the box and not use red pepper.

nico-t · 04-21-2015, 02:01 PM

Quote:

Originally Posted by PR_Glen

you guys have a warped concept when it comes to cheese.. its not like anyone is dumping processed cheddar slices on a double cheese burger here. he is talking about a razor thin slice or light sprinkle of gruyere..or something along those lines.

cheese just doesnt belong anywhere near it, it makes a refined dish a US diner dish.

naughty1 · 04-21-2015, 06:40 PM

Scallps, bacon, garlic, butter, lemon, little water 5 ingredients to make killer scallops wrap each scallop in bacon put in broiler pan with a little minced garlic 1/2 to 1 tbsp butter 4 tsp water then squeeze fresh lemon on top then put under broiler for a couple minutes

Nicky · 04-21-2015, 06:43 PM

Fry them in butter and some sweet-chili

2MuchMark · 04-21-2015, 06:51 PM

Whatever your favourite recipe is, wrap them in Bacon. OMG delcious.

CaptainHowdy · 04-22-2015, 05:15 AM

From the scallop master:

04-16-2015, 06:11 PM	#1
Horatio Caine full-time aspiring rapper Industry Role: Join Date: Aug 2012 Location: Compton, CA Posts: 5,746	GFY chefs: Need good scallop recipe To make it crispy, tasty but not dry. Help bro out please.

04-16-2015, 06:51 PM	#3
Sly Let's do some business! Industry Role: Join Date: Sep 2004 Location: Austin, TX Posts: 31,288	I do something like L-Pink but I have my own Cajun spice mix that I make. It's good. __________________ Vacares - Web Hosting, Domains, O365, Security & More - Paxum and BTC Accepted Wanted: CCBill pay sites for sale

04-16-2015, 08:23 PM	#7
Sly Let's do some business! Industry Role: Join Date: Sep 2004 Location: Austin, TX Posts: 31,288	I do a modified version of this: Emeril's ESSENCE Creole Seasoning Recipe : Emeril Lagasse : Food Network I use it on fried turkeys, chicken, mild seafood, sometimes pork chop. __________________ Vacares - Web Hosting, Domains, O365, Security & More - Paxum and BTC Accepted Wanted: CCBill pay sites for sale

04-16-2015, 08:26 PM	#8
Deej I make pixels work Industry Role: Join Date: Jun 2005 Location: I live here... Posts: 24,386	Cajun all the way. make sure your pan is pretty hot, but not scorching. Only turn them once. Cook through but only that... do not overcook. I would steer clear of the cheese. __________________ Deej's Designs n' What Not Hit me up for Design, CSS & Photo Retouching Icq#30096880

04-16-2015, 11:41 PM	#10
jimmycooper Confirmed User Industry Role: Join Date: May 2010 Location: Manhattan Posts: 4,016	I recently had some similar to this recipe... Wasabi Crusted Scallops Recipe : Food Network __________________

04-16-2015, 06:50 PM	#2
L-Pink working on my tan Industry Role: Join Date: Mar 2005 Location: Florida/Kentucky Posts: 39,152	This is a recipe I got from 12clicks, it's pretty good really. Dinner for two. 1 and 1/2 lbs of sea scallops. Take a 1/4 stick of butter and melt it in a frying pan, sprinkle a few pinches of crushed red pepper. Add scallops, add a big splash of white wine and let the scallops cook. Turn each scallop over so they cook evenly. Right before they're done, sprinkle more crushed red pepper directly over the scallops, then gently lay slices of Swiss cheese over the scallops, turn off heat and cover with a lid for 1 minute. Serve (good enough to be a "recurring" menu item) .

04-16-2015, 08:17 PM	#6
Horatio Caine full-time aspiring rapper Industry Role: Join Date: Aug 2012 Location: Compton, CA Posts: 5,746	Im going to try that tomorrow. Sounds delicious.

04-17-2015, 01:40 AM	#11
BaldBastard Too lazy to set a custom title Industry Role: Join Date: Jan 2001 Location: Sydney Posts: 15,864	If they are really good and fresh, slice thin eat raw... Otherwise, cook in a searing hot pan like 30 secs a side lil clarified butter if you must... non stick pan is better. DO NOT add flavours to the pan, you can add a sauce or what ever on the side, beurre blanc or the likes is best and use the pan juices for that, but keep that shit away from the scallop.. the scallop is the hero. I won multiple awards as a chef and scallops helped me pickup more than a few. Truth was I did basically nothing to them, you just need to unchef most chefs to make them see that. Cheese on a scallop.. fuck me

04-17-2015, 06:39 AM	#13
poncabare Confirmed User Industry Role: Join Date: Jul 2007 Location: carmel Posts: 2,553	Brown butter for one minute total cooking time

04-17-2015, 06:56 AM	#15
Spunky I need a beer Industry Role: Join Date: Jun 2002 Location: ♠ Toiletville ♠ Posts: 133,919	I guess I'm having scallops for dinner tonight __________________ *Skype : Spunky GFY*

04-17-2015, 07:52 AM	#16
PR_Glen Confirmed User Industry Role: Join Date: Oct 2006 Location: Canada Posts: 9,058	timing is key, putting them in the pan in a circle like a clock, that way you know which were on the heat the longest and easy to keep track. (oh, learned that in 12clicks post on it too heh) that and bay scallops take much less time! as for cajun, anyone use ray chacheres?? http://www.quicklabel.com/blog/wp-co...uL._SY300_.jpg i use it but find it a bit too salty so can't use much. __________________ webmaster at pimproll dot com

04-17-2015, 07:54 AM	#17
RebelR Confirmed User Industry Role: Join Date: Feb 2005 Location: Across the river Styx Posts: 1,998	To get the crust and desired doneness,it's less about recipe, and more about technique. Alton has a video on how to achieve this. Seared Scallops Recipe : Alton Brown : Food Network. The right pan, the right temp, and the right cooking medium as well as the amount (it's more than seems logical) __________________ Rich"at"rebel-ads.com ICQ 644377336 or MSN ruralx"at"hotmail.com

04-17-2015, 08:37 AM	#21
PR_Glen Confirmed User Industry Role: Join Date: Oct 2006 Location: Canada Posts: 9,058	you guys have a warped concept when it comes to cheese.. its not like anyone is dumping processed cheddar slices on a double cheese burger here. he is talking about a razor thin slice or light sprinkle of gruyere..or something along those lines. __________________ webmaster at pimproll dot com

04-17-2015, 10:40 AM	#22
CDSmith Too lazy to set a custom title Industry Role: Join Date: May 2001 Location: My network is hosted at TECHIEMEDIA.net ...Wait, you meant where am I located at? Oh... okay, I'm in Winnipeg, Canada. Oops. :) Posts: 51,460	"saute them" "white wine this..." "cheese that..." "No, goot a sear em" Yeeyah, bacon-wrapped it is then. :D Done on the grill over a flame, squeeze of lemon over them, drawn garlic butter to dip them in, scallop heaven. __________________ *Promote Wildmatch, ImLive, Sexier.com, and more!!* ALWAYS THE HIGHEST PAYOUTS: Big Bux/ImLive SIGNUP ON NOW!!! Put some PUSSYCA$H in your pocket. ICQ me at: 31024634

04-21-2015, 06:40 PM	#25
naughty1 Confirmed User Join Date: Jun 2007 Posts: 137	Scallps, bacon, garlic, butter, lemon, little water 5 ingredients to make killer scallops wrap each scallop in bacon put in broiler pan with a little minced garlic 1/2 to 1 tbsp butter 4 tsp water then squeeze fresh lemon on top then put under broiler for a couple minutes

04-21-2015, 06:43 PM	#26
Nicky Judge Jury and Executioner Industry Role: Join Date: Mar 2003 Location: Sweden Posts: 30,069	Fry them in butter and some sweet-chili __________________ gfynicky @ gmail.com

04-21-2015, 06:51 PM	#27
2MuchMark Videochat Solutions Industry Role: Join Date: Aug 2004 Location: Canada Posts: 48,530	Whatever your favourite recipe is, wrap them in Bacon. OMG delcious. __________________ VideoChat Solutions \| Custom Software \| IT Support https://www.2much.net \| https://www.lcntech.com

04-22-2015, 05:15 AM	#28
CaptainHowdy Too lazy to set a custom title Industry Role: Join Date: Dec 2004 Location: Happy in the dark. Posts: 92,989	From the scallop master: __________________ FLASH SALE INSANITY! deal with a 100% Trusted Seller Buy Traffic Spots on a High-Quality Network 1 Year or Lifetime — That’s Right, Until the Internet Explodes!