I just got back from Costco with some shrimp, NY Strips and a package of scallops. I don’t cook scallops often, but when I do, I just pan sear them with butter and a little garlic. Do any of y’all have a favorite way to do scallops besides the pan sear with butter method? I’d like to try something different. Maybe on the grill? Thanks
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Last edited by Panhead John; June 18, 2021, 01:29 PM.
if you have a good really well seasoned cast iron skillet or a good non stick nonstick more important dry them really really really good, good hot skillet don't salt until in the pan don't walk away rather a little under cooked than not do one to get timing down ninety second two minutes tops be ready with whatever you are serving with sauce, salad, steak enjoy
The very best way I've had them is finding them while SCUBA diving, popping them out of their shells and then eating them while still under water. Mmmmmm, mmm!
Red Man I learned this while diving for lobsters off of the Catalinas. It is no bullshit the very best scallops I have ever eaten. PJ can soak them in Coors Light and flambeau them in Jack Daniels and they would never be that good.
FireMan no need to slip anything under your mask. Just need to pop the regulator out of your mouth. Avoid breathing water by not breathing without the regulator in your mouth 😁.
....and I usually do a pad of kerrygold butter (I have better results browning this than other butters) and equal parts olive oil. I haven't used garlic as I am scared of burning it.
I like your plan to pan sear with butter and garlic. I would do them just the way I do shrimp. That said, they would probably be nice with a little char or smoke from direct grilling over charcoal, if you want to try a different method.
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When I'm pan-searing them with a little garlic, I like to briefly show them a picture of my grill ... or if I'm feeling REALLY froggy, a picture of my smoker.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
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ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
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Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Melt some butter in a pan mince, grate or press a few cloves of garlic into the pan off the heat. As a splash or 2 of a nice, fruity white wine, like pinot grigio. Add the scallops and toss to coat well. Spread everything in an even layer in a Pyrex round pie plate or an 8 inch square baking dish. Sprinkle the top moderately with dried breadcrumbs (flavored or not). Put several inches below a broiler (on low, if possible) and broil until just done and the breadcrumbs are starting to brown. You can also sub finely crushed Ritz crackers for the breadcrumbs for a New England-y take on it (a bit like lobster pie.) As they cook, the sweet scallop liquor will come out and mix with the garlic butter and wine to make a delicious sauce that is great served over plain white rice.
EDIT: There is no need to stir or turn the scallops. They will cook through just from broiling the top. If you distribute the crumbs correctly, the edges of some of the scallops will caramelize a bit, which is yummy.
The way I freeze them is to make sure they are damp and then vacuum pack them with a slight vacuum to remove most of the air. I read somewhere that this helps prevent any freezer burn issues. What are generally referred to as wet scallops have been treated with, I believe, a phosphate to help them absorb water to protect them when frozen so your previously frozen ones will have already been treated.
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