GFY chefs: Need good scallop recipe
 

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

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) :1orglaugh

.

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 .......

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

Im going to try that tomorrow. Sounds delicious.

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.

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.

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

I recently had some similar to this recipe...

Wasabi Crusted Scallops Recipe : Food Network

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

Indeed. Heathens.

Fucking yanks will put cheese on anything.

:helpme:helpme:helpme:1orglaugh:1orglaugh

Brown butter for one minute total cooking time

:1orglaugh

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

I guess I'm having scallops for dinner tonight

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.

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!

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

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.

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.

"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.

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

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

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

Fry them in butter and some sweet-chili

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

From the scallop master: