Anybody got a really good recipe for scallops? Sometimes here in CT we get

[CTyankee]

a catch at a reasonable price and it's in the supermarket as an unadvertised "manager's special." I'm never really prepared. And I don't care for recipes with cocoanut in them, which seem to be in lots of "Caribbean" style recipes. I don't buy very many exotic ingredients that are perishable, if I only have one recipe to use them in. But if I had a few scallop recipes with some nonperishable ingredients I would make them over and over again when the specials appear...

[The empressof all]

1. I know some might think this is heresy but....

I really really like fried scallops. I assume you are talking about the large deep sea scallops. Depending on their size, I slice them in half, dip in egg then bread crumbs. I gently pan fry in butter/Olive Oil combo or Peanut oil if I have it. It's not a healthy way but it's delicious.

If you are talking the smaller bay scallops I cook them with sauteed onions, peppers and a spicy tomato sauce and serve it over Rice.

[CTyankee]

2. man, those sound good!

[Warpy]

3. Those are great, but my own method for an embarrasment

of scallop riches is to coat them with a little good Italian dressing, skewer them, and cook them over charcoal. My scallop recipes go from the simple sear to some really exotic Asian preparations, but for sea scallops, this is my favorite way to cook them, and I used to buy them by the unshucked bushel right off the boat.

Of course, I realize "dig your way to the grill" is the beginning of the recipe in New England right now.

[surrealAmerican]

4. I usually just saute them in butter with garlic, ...

... adding a little parsley and lemon juice after they start to brown. They're nice served over linguine or other pasta.

[CTyankee]

5. That is my recipe for clams and shrimp! Not that it's bad. It isn't but

I do it constantly...it's ok because scallops are special and have a special taste. It's just that I always have flat leaf Italian parsley,shrimp or clams, garlic, and linguine on hand...it's a great recipe with a reduction either in wine or with the clam juice and we love it...

[Stinky The Clown]

6. If you're talking the big, plump, succulent sea scallops .......

..... we like them seared.

Pat the scallops dry as you can get them.

Mix butter and olive oil half and half in a pan that can take high heat. Get the pan hot to the point that the fat is shimmering. Place the scallops such that there is lots of room around each one. Space them *at least* half their diameter from each other. Let them sear, untouched, until they have a nice brown crust on one side. (Okay, you have to peek at one test scallop.) Turn them and sear the other side. Cook them until just barely opaque.

Crowding the biggest cause of this method disappointing you. Crowded, they steam instead of sear, so you may have to do two batches.

Once cooked, you can make any pan sauce your heart desires. We like to pour off the used fat, being careful not to pour off the valuable fond, and then add some olive oil and saute garlic and herbs. Then deglaze with dry vermouth or Pernod. Finish with a pat of butter and serve over the scallops.

The deglazing liquid has the greatest impact on the taste of the pan sauce. You could use a white wine for a more subtle flavor. Equally good, but different, is clam juice. Clam juice with either wine or balsamic vinegar is another choice. Use no more than a tablespoon of the balsamic and start out with a teaspoon of the wine vinegar. The vinegars are interesting choices here. We like them as a change of pace from a wine deglaze.

[tango-tee]

7. Mmmh, vermouth sounds good.

I've always gone the dry white wine route.

On a topic like this, I miss Tangerine LaB like crazy. She was a true foodie, wasn't she?

[beac]

8. I made this recipe not too long ago:

Scallops With Tarragon Cream And Wilted Butter Lettuce

Yield: Makes 2 servings

2 tablespoons (1/4 stick) unsalted butter, divided
1/4 cup minced shallots
1/2 cup dry white wine
1/3 cup whipping cream
4 teaspoons chopped fresh tarragon, divided
1 1/2 teaspoons Pernod or other anise flavored liqueur(optional)
8 large sea scallops, patted dry
1 small head of butter lettuce, leaves separated

Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.

I substituted spinach for the lettuce, omitted the pernod b/c we had none on hand and, because of an unexpected lack of fresh tarragon in the stores, used dried. It was a really tasty dinner.

I don't even think it's critical to wilt the spinach in the scallop pan as it's the sauce that really flavors the leaves. Certainly would be a little less work at the end to wilt the spinach in a separate skillet and then plate the scallops & spinach straight from their respective pans.