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Thread: Sea Scallops Anyone?

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    Sea Scallops Anyone?

    Made a real FAST and EASY dinner last night. Used frozen sea scallops (thawed), yellow curry sauce, basmati rice, broccoli. Took less than 20 minutes.

    Throw some butter in a saucepan - ~2 tablespoons until slightly bubbling
    Put a bunch of sea scallops in, flat side down (I used about 8 medium sized)
    Cook over medium heat for 3 minutes each side, until they become opaque. DO NOT OVERCOOK THE SCALLOPS! They become very chewy and tough!!
    For this I used Uncle Bens microwave rice. Always comes out perfect! (90 seconds!!) Any plain type will do, but I used Basmati.
    I steamed the broccoli, but you can use frozen if you boil them until tender.
    Heat the sauce in a second small sauce pan.
    Once scallops are done, plate them and pour sauce over. Serve with the rice and broccoli.

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    sounds tasty and quick...exactly what I like.

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    I like scallops and eat them often. I usually just pan sear them.
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    Quote Originally Posted by Ginger View Post
    I like scallops and eat them often. I usually just pan sear them.
    Seasoned and sautéed in real butter and garlic juice.

    I usually let them sit in the garlic juice for a while to marinate because they cook quickly.
    I think I will give @teeceenj's fixings soon.
    Today we live. Tomorrow we die.
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    I'll pass on the butter, thanks. I like some seasoning and fresh lemon juice on them.
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    Sounds very delicious.
    I make mine a bit different.

    In a shallow bowl, toss 1/2 cup bread crumbs with 1/2 tsp salt. Dip 8 medium sea scallops in crumb mixture to coat both sides, patting to help coating adhere.In a large skillet, heat 3 TBSP butter and 1 tsp oil over medium-high heat. Add scallops; cook about 2 minutes on each side or until golden brown and opaque. Melt more butter, and baste over and over and over. Remove from pan and keep warm. Add 1/4 cup white wine, 2 TBSP lemon juice and minced garlic to same pan and bring to a boil. Stir in 1 tsp parsley. Drizzle over scallops and serve immediately.

    I usually serve it beside some garlic and herb pasta and some roasted Artichoke hearts and heirloom tomatoes with chopped basil leaves.
    Last edited by tiny1; 11-13-2017 at 03:15 PM.

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    Sounds great!

    Love 'em.

    But for down the road.

    Tonight, pork fillets with some green veggies, and then peeled
    and cored Granny Smith apples with cinnamon for dessert.

    In the words of the late Justin Wilson, "Am gonna be sooooooooo
    good!"

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    Quote Originally Posted by tiny1 View Post
    Sounds very delicious.
    I make mine a bit different.

    In a shallow bowl, toss 1/2 cup bread crumbs with 1/2 tsp salt. Dip 8 medium sea scallops in crumb mixture to coat both sides, patting to help coating adhere.In a large skillet, heat 3 TBSP butter and 1 tsp oil over medium-high heat. Add scallops; cook about 2 minutes on each side or until golden brown and opaque. Melt more butter, and baste over and over and over. Remove from pan and keep warm. Add 1/4 cup white wine, 2 TBSP lemon juice and minced garlic to same pan and bring to a boil. Stir in 1 tsp parsley. Drizzle over scallops and serve immediately.

    I usually serve it beside some garlic and herb pasta and some roasted Artichoke hearts and heirloom tomatoes with chopped basil leaves.
    Next time I'll have to try your recipe, sounds great!

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    Quote Originally Posted by teeceenj View Post
    Next time I'll have to try your recipe, sounds great!
    Quick, easy and delicious, just like the other one. A little change is always good. The breadcrumbs give a kinda "fish camp" feel. Basting in butter with a spoon, over and over and then some, adds a richness I really like. And the sides just go really well, with the seafood.

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    Quote Originally Posted by Ginger View Post
    I like scallops and eat them often. I usually just pan sear them.

    Yep, pan-seared in brown butter, then when done remove the scallops, add a few drops of Tahitian vanilla, cook, stirring for 20-30 seconds, pour over the scallops.
    “Men only care for science so far as they get a living by it, and that they worship even error when it affords them a subsistence.” — Goethe, from Conversations of Goethe with Eckermann and Soret

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