Scallops

[EmC]

Does anyone know how to whip up a really good scallop dish? I love scallops, but have never made them on my own. Would appreciate any ideas!

[Looking for Skiny Pete]

Sautéed Bay Scallops with Lemon and Thyme

(Makes 4 servings)

If you are looking for fast and easy, try this scallop recipe! You can make sautéed scallops in less than 10 minutes: just sauté them and sprinkle with a little lemon juice and fresh thyme and serve. For a bit more flavor and glamour -- but still quite easy -- serve the version below.

1 pound fresh bay scallops
Salt
Pepper
2 tablespoons butter (divided into two pieces)
1 teaspoon olive oil
2 tablespoons minced shallot
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon chopped thyme

Rinse scallops and pat dry. Sprinkle with salt and pepper.

Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.

Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.

Note: You can sauté scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color.


Sautéed Scallops With Lemon-Mustard Sauce

1 lb. sea scallops, patted dry
All-purpose flour
1 T. olive oil
2 T. butter ( I can not beleive it's not butter spray)
1 shallot, minced
2 T. fresh lemon juice
2 T. sherry
1 t. spicy Dijon mustard
1 T. lemon zest

Sprinkle scallops with salt and pepper to taste; dust with flour. Heat oil in large skillet over high heat.
Add scallops; saute until brown and just cooked through, about 3 minutes per side.
Remove skillet from heat. Using tongs, transfer scallops to platter.
Add butter and shallots to skillet and saute until golden. Add lemon juice, 2 tablespoons sherry and mustard to skillet and scrape up browned bits.
Place skillet over medium-low heat.
Whisk until sauce simmers and thickens, about 2 minutes.
Season sauce with salt and pepper; spoon over scallops. Sprinkle a little lemon zest on top before serving.

Serves 4.


Scallops with Red Peppers and Snow Peas

Water to cook linguine
8 ounces linguine (uncooked)
1 T olive oil
3 cloves garlic
1 T cornstarch
2 T cold water
1/2 cup dry white wine
1 tsp black pepper
1 pound scallops (about 20 large scallops), defrosted and drained if frozen
1/4 cup grated Parmesan cheese
1/2 cup red bell peppers, cut into julienne strips
1/2 cup snow peas
1/4 cup chopped parsley

Bring water to boil Add linguine and cook according to package directions, without adding fat or salt. Stir frequently to prevent sticking.
Meanwhile, in a large skillet or wok, heat olive oil over medium heat. When hot, sauté garlic until golden, but do not burn.
In a small bowl, mix cornstarch and cold water until smooth. Add cornstarch mixture, wine and black pepper to skillet. Bring mixture to a boil.
Add scallops and Parmesan cheese; simmer slowly 1 to 2 minutes.
Add pepper strips and snow peas and simmer 1 to 2 minutes more, stirring gently.
Remove garlic from scallop mixture.
Drain linguine, toss with hot scallops. Sprinkle with parsley.

Makes 4 servings


Scallops with Basil-Lemon Sauce

4 tablespoons butter
1 clove garlic, minced
1-1/2 lbs bay or sea scallops, rinsed and well dried
3 tablespoons chopped fresh basil leaves
2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste

In large, heavy skillet, over medium heat, melt butter. Add garlic and cook until softened. Do not brown.
Add scallops and basil and sauté over medium-high heat, stirring constantly, for 2 minutes.
Add lemon juice and continue cooking, stirring constantly, 2 to 3 minutes longer.
Season with salt and pepper. Serve Immediately.


Bay Scallop Salad - Pancetta, Tomatoes, White Wine Vinaigrette Recipe #116303
Recipe adapted from Emeril
1/4 lb pancetta, diced
1 1/4 lbs bay scallops
salt
white pepper
1 teaspoon minced garlic
1 1/4 cups halved grape tomatoes
6 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon minced shallots
fresh ground black pepper
1/2 teaspoon chopped fresh marjoram
2 tablespoons chopped fresh parsley leaves
8 leaves boston bibb lettuce

4 servings Change size or US/metric
Change to: servings US Metric
25 minutes 15 mins prep



1. Cook pancetta in a large skillet over medium-low heat, until crispy. Remove with a slotted spoon, and drain on a paper towel-lined plate. Set aside. Pour excess grease out of the skillet, reserving 3 tablespoons of the pancetta drippings.
2. Season the scallops with salt and white pepper. Saute the scallops in the reserved pancetta drippings for 2 to 3 minutes or until the scallops have a nice sear on each side. Add garlic to the pan and cook an additional 30 seconds. Remove the scallops and garlic from the pan, and place in a large, heat-resistant bowl. Toss tomato halves with the warm scallops. Add the reserved pancetta.
3. In a small bowl combine the extra-virgin olive oil, white wine vinegar, lemon juice, and the shallots. Whisk until well blended. Pour dressing over warm scallop mixture, tossing to coat. Adjust seasonings with salt and freshly ground black pepper. Sprinkle chopped marjoram and parsley over the salad, and toss to coat.
4. Arrange two lettuce leaves on each salad plate. Divide the scallop salad among the 4 plates, on top of the lettuce. Serve immediately.

Stir Fried Scallops with Strawberries

Prepare all the ingredients before you start cooking, because stir frying demands they be added to the skillet quickly. Make sure the scallops smell fresh when you purchase them, and use them within 1 day after purchase.

INGREDIENTS:

* 1-1/4 lb. bay scallops
* 1/4 tsp. salt
* dash white pepper
* 1 tsp. sugar
* 1 Tbsp. rice vinegar or white wine vinegar
* 1 tsp. sesame oil
* 1 tsp. cornstarch
* 1 egg white
* 1 pint strawberries
* 1/3 lb. sugar snap peas
* 1 Tbsp. oil
* Juice of 1 lime
* 1 tsp. minced fresh ginger root

PREPARATION:
Wash and pat scallops dry with paper towels. Cut them in half if they are very large. In medium bowl, comb ine salt, sugar, rice vinegar, sesame oil, cornstarch, and egg white and beat well, then add scallops and stir gently to coat well.

Hull strawberries and cut each into 6 wedges. Remove strings from snap peas and blanch them in boiling water for 10 seconds. Immediately drain under cold water. Pat with paper towels to dry.

In wok or large skillet, heat oil and add scallops. Stir fry over medium high heat for 3-5 minutes, or until just opaque. Add remaining ingredients and cook for 1 minute longer just to heat through, stirring gently but constantly. Serve immediately. Serves 4


Grilled Scallops with Ham and Basil
This recipe serves: 4

Ingredients
12 medium scallops, about the diameter of a quarter
1 chipotle pepper, roughly chopped
18 basil leaves
1 clove garlic, minced
2 teaspoons olive oil
juice of 2 limes
2 slices ham, cut into twelve 1" strips


Cooking Instructions
1. Place the chopped chipotle, minced garlic and 6 whole basil leaves in a microwave-safe bowl.
2. Add the olive oil to the bowl and microwave on low heat for about 2 minutes to produce flavored oil. Let cool.
3. Marinade the scallops in half of the flavored oil and half of the lime juice in the refrigerator for one hour.
4. Pre-heat the grill.
5. Lay the 12 strips of ham out on a work surface. Place a basil leaf on top of each strip of ham. Place a scallop on top of the basil and roll the ham and basil around the scallop.
6. Place each wrapped scallop on the grill and cook for 1 to 2 minutes on each side. The scallops are done when they are firm to the touch but not rubbery.
7. Remove from heat, sprinkle with the remaining flavored oil and lime juice.

Serving Size: 3 scallops
Nutritional Information
Number of Servings: 4
Per Serving
Calories 70 Carbohydrate 3 g
Fat 4 g Fiber 0 g
Protein 6 g Saturated Fat 1 g
Sodium 217 mg
All the facts
Grilled Scallops with Ham and Basil

Nutrition Facts
Serving Size
Calories 70
Protein 6 g
Total Carbohydrate 3 g
Dietary Fiber 0 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 1 g
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Omega-3 Fatty Acid 0 g
Omega-6 Fatty Acid 0 g
Cholesterol 14 mg
Percent Calories from Fat 50 %
Percent Calories from Protein 32 %
Percent Calories from Carbohydrate 18 %

Vitamins:
Vitamin A 164 IU
Vitamin B1- Thiamin 0 mg
Vitamin B2 - Riboflavin 0 mg
Vitamin B3 - Niacin 1 mg
Vitamin B6 0 mg
Pantothenic Acid 0 mg
Vitamin B12 0 mcg
Biotin 0 mcg
Folate 6 mcg
Vitamin C 19 mg
Vitamin D 1 IU
Vitamin E 1 IU
Vitamin K 0 mcg
Iron 0 mg
Zinc 1 mg
Calcium 11 mg
Phosphorus 78 mg
Potassium 135 mg
Sodium 217 mg
Magnesium 16 mg
Manganese 0 mg
Copper 0 mg
Selenium 6 mcg


Scallops in Wine Sauce
This creamy scallop dish is a classic along the French coastline, where shellfish are abundant. It is typically served in individual coquille shells, which are available at some gourmet shops. Or simply serve it in au gratin dishes or custard cups.

1 lb. bay or sea scallops
Vegetable oil spray
1 tsp. acceptable margarine
1 cup chopped Melissa’s Dried Chanterelle, Shiitake, Porcini, or Oyster Mushrooms or a combination (about 3 oz.)
1 medium leek, top removed, leaving about 1 inch of green, rinsed well and sliced
2 cloves garlic, minced
1 Tbsp. WW flour
5 oz. can evaporated skim milk
3 Tbsp. dry white wine or non-alcoholic white wine
1 tsp. chopped fresh herbs (thyme, tarragon, oregano, or a combination) or 1/4 tsp. dried herbs, crumbled
1/2 cup plain soft WW bread crumbs (about 2 slices)
Paprika

Place scallops in a colander and rinse to remove any grit. If using sea scallops, cut into 1/2 inch pieces. Place scallops in a medium saucepan of boiling water. Return to boil; reduce heat. Simmer, covered, for 1 to 2 minutes, or until scallops turn opaque. Drain and set aside. Spray a large skillet with vegetable oil spray and place over medium heat. Melt margarine. Cook mushrooms, leeks, and garlic in skillet for 5-7 minutes, or until tender, stirring occasionally. Stir in flour.

Preheat oven to 400° F. Add milk to mushroom mixture. Cook over medium heat for about 5 minutes, or until thickened and bubbly, stirring occasionally. Cook and stir for 1 minute. Stir in scallops, wine, and herbs. Remove from heat.

Spoon scallop mixture into 4 coquille shells, au gratin dishes, or 6 oz. custard cups. Sprinkle bread crumbs over scallop mixture. Sprinkle with paprika. Place containers in a shallow baking pan. Bake uncovered for 7-9 minutes, or until crumbs brown.

Serve warm.

Scallops with Dill
The combination of apple, onion, and garlic adds a fresh flavor to this simple entree recipe.

INGREDIENTS:

* 1/4 cup olive oil
* 2 Tbsp. butter
* 1 onion, finely chopped
* 1 clove garlic, minced
* 2 Tbsp. cornstarch
* 1/2 cup apple juice
* 1/4 cup chopped fresh dill weed
* 1/2 tsp. salt
* 2 Tbsp. water
* 2 Tbsp. lemon juice
* 1-1/2 lbs. sea scallops, thawed if frozen
* hot cooked rice

PREPARATION:
In heavy skillet melt butter with olive oil and add onion and garlic. Cook and stir over medium heat until crisp tender, about 4 minutes. Add cornstarch; cook and stir until bubbly. Stir in remaining ingredients and bring to a boil. Lower heat and simmer for 8-9 minutes until sauce is thickened and scallops are tender. Serve over rice. 4 servings

NOTE: If using bay scallops, add scallops to sauce after it has simmered for about 5 minutes. Cook 3-4 minutes longer until scallops are tender.

Citrus Scallops
Submitted by: Christine L.
"Serve this citrusy scallop dish atop fresh cooked WW pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner." Original recipe yield: 4 servings.


INGREDIENTS:

* 2 tablespoons olive oil
* 1 red bell pepper, thinly sliced
* 4 green onions, thinly sliced
* 1 clove garlic, minced
* 1 pound scallops
* 1/2 tablespoon salt
* 1/4 teaspoon crushed red pepper flakes
* 1/2 teaspoon grated lime zest
* 2 tablespoons fresh lime juice
* 4 large oranges, peeled and segmented
* 1 tablespoon chopped fresh cilantro

DIRECTIONS:

1. In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
2. Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
recipe yield: 4 servings

Scallop Kabobs
Ingredients
3 medium green peppers cut into 1½-inch squares
1-1/2 pounds fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tablespoons lemon juice
dash garlic powder
black pepper to taste

Parboil green peppers for two minutes. Alternately thread first three ingredients on skewers. Combine next five ingredients. Brush kabobs with wine/oil/lemon mixture; place on grill or under broiler.

Grill 15 minutes, turning and basting frequently.
Yield: 4 servings
Serving size: 6 ounce scallop kabob
Per serving: 244 calories, 6 g total fat, less than 1 g saturated fat, 43 mg cholesterol, 355 mg sodium

Title: CHINESE STYLE SEA SCALLOPS
Categories: Chinese, Fish
Yield: 6 servings

Stephen Ceideburg
1 1/2 c Broccoli flowerets
1 c Thinly sliced onion
2 tb Sesame or vegetable oil
1 lb Sea scallops
3 c Thinly sliced Napa cabbage
-or bok choy
2 c Snow peas, ends trimmed
1 c Shiitake or common
-mushrooms, sliced
2 Cloves garlic, minced
2 ts Ground star anise
1/4 ts Ground coriander
1/2 c Chicken broth
1/4 c Rice wine vinegar
2 ts To 3 ts light reduced sodium
-soy sauce
2 tb Cornstarch
1/4 c Cold water
2 tb To 3 tb NutraSweet Spoonful
4 c Hot cooked Brown rice

Lots of oriental vegetables and an interesting blend
of seasonings give this light and healthy scallop
stir-fry its exotic flavor.

STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in
wok or large skillet. Add scallops, cabbage, snow
peas, mushrooms, garlic, anise and coriander; stir-fry
2 to 3 minutes.

ADD CHICKEN BROTH, vinegar and soy sauce; heat to
boiling. Reduce heat and simmer, uncovered, until
scallops are cooked and vegeta- bles are tender, about
5 minutes. Heat to boiling.

MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture
into boiling mixture; boil, stirring constantly, until
thickened. Remove from heat; let stand 2 to 3 minutes.
Stir in NutraSweet Spoonful; serve over brown rice.or WW pasta

NOTE: 2 teaspoons five-spice powder can be substituted
for the star anise and Coriander; amounts of vinegar
and soy sauce may need to be adjusted to taste.

NUTRITIONAL INFORMATION

Serving Size: 1/6 recipe (approx. 2 oz. scallops and
1/3 cup rice)

Calories...........330 Saturated Fat.....<1 g
Protein...........20 g Cholesterol......26 mg
Carbohydrates.....49 g Fiber..............2 g Total
Fat..........6 g Sodium..........276 mg

Grilled Scallop Salad

(makes 4 servings)

Vinaigrette:
4 tablespoons (60 ml) cider or malt vinegar
1 garlic clove, minced
1/2 teaspoon (2.5 ml) Dijon mustard
1 tablespoon (15 g) chopped fresh basil
1 tablespoon (15 g) chopped fresh oregano
1 tablespoon (15 g) chopped flat-leaf parsley
1 scallion, white part and 1 inch (2.5 cm) green, finely chopped
1/4 teaspoon (1.25 ml) salt (optional)
freshly ground pepper
4 tablespoons (60 ml) olive oil
2 tablespoons (30 ml) water
salt (optional) and freshly ground pepper
Scallop Salad:
1 pound (480 g) sea scallops
4 cups mesclun, about 4 ounces (120 g) or baby salad greens
1 6-ounce (180 g) red bell pepper, roasted, peeled, seeded, and cut into strips
1 6-ounce (180 g) yellow bell pepper, roasted, peeled, seeded, and cut into strips
1/4 cup (80 g) thinly sliced red onion
1 6-ounce (180 g) ripe tomato, seeded and diced
1 10-ounce (300 g) cucumber, peeled, seeded, and diced
1/4 cup (60 g) diced fresh fennel

1. To make vinaigrette: place all ingredients except olive oil, water, salt, and pepper in a food processor or blender. Process until smooth. Slowly add the oil and water through the feed tube; process until well blended. Pulse once or twice again before using. Taste and add salt (if using) and pepper to taste.
2. Dry the scallops with paper towels and grill or broil until opaque when cut, about 3 minutes per side. Set aside.
3. Place the greens in a large salad bowl and top with the pepper, onion, tomato, cucumber, and fennel.
4. Reserve 1 tablespoon (15 ml) of the vinaigrette. Drizzle the remaining vinaigrette over the greens mixture and toss.
5. Divide the salad between 4 dinner plates and top with the grilled scallops. Drizzle with reserved dressing. Serve at once.

Per serving: 276 calories (48% calories from fat), 22 g protein, 15 g total fat (2.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 37 mg cholesterol, 223 mg sodium
Diabetic exchanges: 3 lean meat, 3 vegetable, 1 fat

Scallop, Spinach &Tomato Sauté
a 5 A Day Recipe from the National Cancer Institute

2 tbsp olive oil
1 clove garlic, minced
1 pound bay or sea scallops, halved
1 tbsp chopped fresh basil
3 large tomatoes, coarsely chopped
10 oz fresh spinach, stems removed, thoroughly washed
Salt and freshly ground pepper, to taste
2 C brown cooked rice

Gently heat the oil and garlic in a large skillet over low heat for 1 minute. Stir in the scallops, cover, and cook for 1 minute. Stir in the basil, tomatoes, spinach, and salt and pepper to taste. Cover and cook for 4 to 5 minutes, stirring occasionally until the scallops whiten. Serve at once, spooning the scallops and their sauce over brown rice. Makes 4 servings.

Nutritional Information (1 serving):
Calories: 338
Carbohydrate: 35 grams
Protein: 31 grams
Fat: 9 grams

Scallops with Steamed Egg White

3 1/2 oz (100g) dried scallops
9 fl oz (250ml) chicken and duck or chicken stock
10 egg whites
2 tsp. melted chicken fat
2 tsp. rice wine
1/2 tsp. MSG (optional)
2 tsp. ginger, chopped finely
1/4 tsp. salt, or to taste
2 tsp. cornstarch (corn flour) dissolved in 2 tbsp water

Directions:
1. Rinse the dried scallops and rub off any white film on their surface. Wash

1. Rinse the dried scallops and rub off any white film on their surface. Wash and place in heat -proof bowl, with 9 oz (250ml) water. Steam in steamer for 1 1/2 hours, replenishing water as needed. Drain, reserving the stock . Let the scallops stand until cool enough to handle, then shred by hand, discarding the hard muscles. Return the scallop shreds to the water to marinate.

2. Whisk together the egg whites, 5 1/2 oz (150 ml) of the stock, 1 tsp. of the rice wine, 1 tsp. of the ginger, and 1/8 tsp. of the salt. Mix well , remove the scum on the surface. Place in heat-proof bowl and steam over low heat for about 10 minutes. Pour into a severing bowl.

3. Heat the remaining stock in a wok or pot. Add the scallops, the MSG, the remaining 1 tsp. rice wine, the remaining 1 tsp. ginger, and the remaining 1/8 tsp. salt. Bring to a boil and skim off any foam. Add the cornstarch-water mixture and cook, stirring, until thickened. Sprinkle with the melt off any foam . Add the cornstarch-water mixture and cook, stirring , until thickened.
Sprinkle with the melted chicken fat, pour over the egg whites, and serve.

Sesame Seared Scallops Cook a special seafood meal in 15 minutes.
# 16 sea scallops (about 1 lb)
# 1/4 tsp kosher salt
# 2 Tbsp liquid egg substitute
# 1/3 c sesame seeds
# 1 Tbsp peanut oil
# 1 1/2 lb baby bok choy (4 to 6 heads), quartered lengthwise

1. Pat scallops dry and sprinkle both sides with salt. Crust each scallop on one side by dipping into egg substitute and placing onto plate spread with sesame seeds.

2. Heat oil in 12" skillet over medium heat. Arrange scallops sesame side down, with space between them. Cook 3 to 4 minutes until seeds are golden. Flip each scallop over carefully without removing sesame-seed crust, and cook 6 minutes longer or until just cooked through.

3. Meanwhile, put bok choy into steamer basket over boiling water. Cover and steam 6 minutes or until just tender. Serve scallops nestled among bok choy quarters.

Makes 4 Servings

Per Serving: 224 cal, 24 g pro, 9 g carb, 10.9 g fat, 1.6 g sat fat, 38 mg chol, 3 g fiber, 411 mg sodium

Prep Time: 5 minutes
Cooking Time: 10 minutes

Thai Scallops in Red Curry Sauce

3/4 cup light unsweetened coconut milk
1 1/2 to 2 teaspoons red curry paste
1/8 teaspoon sugar substitute
1 1/4 pounds sea scallops, cut into coins about 1/3-inch thick
2 tablespoons Thai fish sauce
2 4-ounce zucchini, sliced into 3 inch thin sticks
1 red bell pepper, cored, seeded, and cut into thin strips
1 10-ounce package baby spinach, any larger stems discarded,
washed and dried
2 cups cooked hot basmati rice (I would use brown rice)
3 tablespoons chopped fresh coriander or Thai basil
lime slices for garnish (optional)

Pour 1/3 cup of the coconut milk into a large nonstick skillet and cook over moderate heat stirring for 2 to 3 minutes until it begins to thicken slightly. Add the red curry paste and sugar substitute; stir to combine. Add the scallops and cook for 1 minute, stirring constantly.

Add the remaining coconut milk, the fish sauce, the zucchini, and the red pepper. Cook, stirring, for a few minutes until the vegetables are crisp-cooked and the scallops are opaque throughout. (If the scallops are small, remove them before adding the vegetables so they do not overcook. Return them just before serving). Add the spinach and continue to cook until it wilts. Keep warm.

Spoon 1/4 of the hot rice into a 1/2-cup mold, pressing down slightly. Unmold into a heated shallow soup plate or onto a dinner plate. Spoon 1/4 of the curried scallop mixture over the rice and sprinkle with some of the coriander. Repeat with the remaining servings. Add a lime slice for garnish (if using).

Makes 4 servings

Per serving: 291 calories (13% calories from fat), 29 g protein, 4 g total fat (1.8 g saturated fat), 34 g carbohydrates, 4 g dietary
fiber, 47 mg cholesterol, 1211 mg potassium, 1006 mg sodium*
Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1 1/2
bread/starch), 1 1/2 vegetable)

*Recipe is not recommended for low-sodium diets


I will add more later!!!

[recipelover]

I have added this as a link in my recipe summary sticky. Please add any scallop recipes that you have that are good on SB to this posting. Thanks.

[EmC]

Thank you Skinny Pete. I am deffinitely going to try the Sautéed Scallops With Lemon-Mustard Sauce. All of these sound delicious!

[mommy2three]

SCALLOP STIR FRY WITH BROWN RICE
Makes 4 servings
1 lb scallops
1 cup broccoli florets
1 cup oyster mushrooms, whole
1 cup celery, chopped
½ cup water chestnuts, sliced
1 Tbsp sesame oil
1 Tbsp olive or canola oil
2 cloves garlic
½ cup low sodium chicken stock
½ tsp light soy sauce
½ Tbsp ginger, fresh chopped
1 tsp cayenne pepper
2 cups cooked brown rice

In a large, hot sauté pan add both oils and let heat for ½ minute. Continue adding: scallops or chicken, garlic, ginger, broccoli and celery. Sauté until ½ done, about 2-3 minutes. Add mushrooms, water chestnuts, soy sauce, and hot pepper. Let reduce to about ½ liquid volume. Serve immediately with rice.

[Looking for Skiny Pete]

Your Welcome.... I added more to my post a LOT more...

[RedRox]

Sautéed Bay Scallops with Lemon and Thyme
Sautéed Scallops With Lemon-Mustard Sauce
Scallops with Red Peppers and Snow Peas
Scallops with Basil-Lemon Sauce
Bay Scallop Salad - Pancetta, Tomatoes, White Wine Vinaigrette Recipe #116303
Stir Fried Scallops with Strawberries
Grilled Scallops with Ham and Basil
Scallops in Wine Sauce
Scallops with Dill
Citrus Scallops
Scallop Kabobs
CHINESE STYLE SEA SCALLOPS
Grilled Scallop Salad
Scallop, Spinach &Tomato Sauté
Scallops with Steamed Egg White
Sesame Seared Scallops
Thai Scallops in Red Curry Sauce

Showoff!! j/k!! Great list!!

[Ziploxx]

I am not a huge fan of scallops but my girlfriend loves them. Check what kind of scallop you are purchasing as there are a few basic varieties. Bay scallops are smaller then sea scallops and I find that they have a stronger flavor. I like to simply sautee sea scallops in a little butter and olive oil with garlic and cayenne or chili powder.

I like to use bay scallops in stir-frys with shrimps and lots of veggies. That way I can pick out more shrimps and Lisa can have more scallops and everyone is happy happy.

It's said that some scallops are actually punched out skate wings. Skate wing is becoming more popular as a dish because it has a buttery flavor and texture similar to a scallop. You can tell if you are buying a real scallop or a skate wing in that skate wing scallops will be a pure white scallop and real scallops will have a white to yellow color variation in each mussle. Also if you buy them in the shell, well that's obviosly a real scallop, just don't let them charge you for the weight of the inedible shell.

[marvholly]

ANY recipe you have for crab, shrimp or lobster can be done with scallops. Many Chicken or turkey recipes can use seafood instead.

[Looking for Skiny Pete]

Sea Scallops In Sweet Chili Sauce

2 tbsps fresh lime juice
1 tbsp fish sauce
1 tsp grated ginger root
1 lb sea scallops
2 tbsps vegetable oil
1/4 cup sweet chili sauce
2 tbsps chicken broth
1/4 cup chopped fresh cilantro

To make the marinade, combine lime juice, fish sauce and ginger root in a
nonreactive bowl and stir to coat scallops evenly. Let stand 10 minutes.
Drain scallops and pat dry with paper towels.

Heat a wide, nonstick frying pan or wok over medium-high heat until hot. Add
the oil, swirling to coat the bottom. When the oil is hot, add the scallops
and panfry, turning once, until golden brown, about 2 minutes on each side.

Meanwhile, in a small saucepan combine the sweet chili sauce and broth.
Bring to a simmer over medium-high heat and simmer 2 minutes until the sauce
thickens slightly. Transfer the scallops to a serving plate. Drizzle with
the chili sauce, garnish with cilantro and serve.

Serves 4
179 Calories;8g Fat;37mg Chol;19g Protein;7g Carb;0g Fiber;503mg Sodium

[marvholly]

Any recipe you do with shrimp or chicken/turkey can be adjusted for using scallops. Just be aware of using bay vs. sea scallops. Adjust the cooking time accordingly. Bay scallops cook in 1-3 minutes like shrimp. Sea Scallops just take 1-2 minutes linger.

[rhales199]

I'm not a seafood fan.... I have not tried these... in fact I just found them while looking on Allrecipes.com (you might look there for more scallop recipes)...but I would love to hear how people like them if they try them...

Scallops and Asparagur Stir Fry P2 from Allrecipes.com
3/4 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
1 tablespoon cornstarch (try using ww flour)
3/4 cup chicken broth
1 teaspoon reduced-sodium soy sauce
3/4 pound sea scallops, halved
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons canola oil
1 cup halved cherry tomatoes
2 green onions, sliced
1 teaspoon sesame oil
1/8 teaspoon pepper
2 cups hot cooked rice (use brown rice)
Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

Scallop Stir Fry Allrecipes.com (p2)
12 ounces fresh or frozen sea scallops, thawed
1 tablespoon cornstarch (try using ww flour, or arrowroot)
1 teaspoon sugar (Use splenda)
1/4 teaspoon salt
1 cup water
2 teaspoons reduced-sodium soy sauce
2 medium carrots, thinly sliced
3 celery ribs, thinly sliced
3 teaspoons canola oil, divided
4 ounces fresh mushrooms, quartered
4 green onions cut into 1-inch pieces
4 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon ground ginger
Hot cooked rice (use brown rice)
If scallops are large, cut in half and set aside. In a bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside. In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute. Remove vegetable mixture and set aside. In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired

Scallops With Spaghetti, Ph2 Allrecipes.com
1 (7 ounce) package spaghetti (WW)
1 pound sea scallops
4 garlic cloves, minced
2 tablespoons olive or vegetable oil
1 tablespoon butter
1 1/2 cups julienned carrots
1 1/2 cups frozen French-style green beans, thawed
1 sweet red pepper, julienned
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a large skillet or wok, stir-fry scallops and garlic in oil and butter for 5 minutes or until scallops are opaque; remove and keep warm. In the same skillet, stir-fry the carrots, beans and red pepper until crisp-tender. Stir in the lemon juice, parsley, basil, salt and pepper. Drain spaghetti. Add scallops and spaghetti to the vegetable mixture; toss to coat.

[rhales199]

Originally posted on this forum by Looking For Skinny Pete--

-------------------------------- or -------------------------------
Grilled Scallops in Acorn Squash


Preparation time: 10-15 minutes
Total time: 15-20 minutes
Serving size: 6 servings

Ingredients

2 acorn squash

1 bag Schwan's® Scallops (#550), thawed

6 Tablespoons butter

12 teaspoons dark brown sugar

6 lemon wedges

Salt and pepper to taste

6 pieces 18" x 18" heavy duty aluminum foil
Steps
1. Place 6 pieces of foil onto a work surface. Slice squash horizontally into 1/2-inch thick rings. Remove seeds and place one squash slice onto each sheet of foil.

2. Place 3 similar-sized scallop pieces on top of each squash ring. Place 1 Tablespoon butter and sprinkle 2 teaspoons brown sugar on top of each scallop and squash combination.

3. Double-fold top edge and ends of foil to form a packet. Make sure fold is tight so juices do not leak. Grill packets on medium heat 7 to 9 minutes, turning halfway through cooking time.

To serve:
Slowly open packets and season with lemon juice, salt and pepper. Crumble extra foil to form a bowl and serve immediately.

[rhales199]

originally posted on this forum by Ph. D. 2B----
BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE (Phase 2)
============================================

Ingredients:
------------
3/4 lb scallops
1/4 cup flour
1/2 lb mushrooms, stems removed and minced
3 tblsp olive oil
1/4 cup white wine
3 tblsp ww fine bread crumbs
2 tblsp minced onion
1 tblsp minced parsely
2 clove minced or pressed garlic
pinch of red pepper flakes & salt

Instructions:
-------------
Preheat oven to 350F. Brush a shallow baking dish with 1 tbs of the
oil. Bake the 'shroom caps for 10 min. Combine stems, crumbs, onion,
parsely, red pepper and salt mix together well. Add scallops to the
baking dish.

(If you really want to be artistic, plan it out so the scallops are a
good size to fit into the mushroom caps, and buy the same number of
each. Then you can stick one scallop in each 'shroom.)

Add the wine to the baking dish. Sprinkle the minced mixture over all,
and drizzle the remaining oil over. Bake for 20 more min, or until
done.

[rhales199]

Citrus Scallops I From Allrecipes.com P2
2 tablespoons olive oil
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1 clove garlic, minced
1 pound scallops
1/2 tablespoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
4 large oranges, peeled and segmented
1 tablespoon chopped fresh cilantro
In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes


Citrus Scallops II, from Allrecipes .com P2
2 1/2 tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour (use ww flour)
1 cup white wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 1/2 tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter
Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through