Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

What’s Your Favorite Way To Cook Scallops?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    What’s Your Favorite Way To Cook Scallops?

    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
    Attached Files
    Last edited by Panhead John; June 18, 2021, 01:29 PM.

    #2
    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

    Comment


      #3
      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!

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        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
        FireMan commented
        Editing a comment
        How do you slip them under yer mask without gittin yer fingers stuck or breathin in water?

      • Red Man
        Red Man commented
        Editing a comment
        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 😁.
        https://encrypted-tbn0.gstatic.com/i...Eftww&usqp=CAU

      #4
      I've noticed that, too, the drier they are, the better the sear is significantly. In fact, I don't salt the second side until I'm about to flip them.

      I keep wanting to do some on the grill....but they cook so quickly and I love that cast iron sear.

      Comment


        #5
        ....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.

        Comment


          #6
          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.

          Comment


            #7
            I usually pan sear,,,, that said
            If I grab some really fresh sea scallops or Cape scallopsI will do a scallop ceviche,,,,,,
            that is a summer delight

            Comment


              #8
              I would try something different. But then I'm afraid I'd still be wanting some pan seared scallops with butter and a little garlic.

              Comment


              • Panhead John
                Panhead John commented
                Editing a comment
                I was kinda thinking the same thing Steve. But, I think I’d love em any way they’re cooked.
                Last edited by Panhead John; June 19, 2021, 06:23 AM.

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Butter? Check!
                Garlic? Check!

                I'm In!!!

              #9
              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.

              Comment


              • MBMorgan
                MBMorgan commented
                Editing a comment
                Panhead John - You’ve given me an idea tho’. I’m tempted to try pan seared scallops with roasted garlic instead of raw … roasted in the pellet pooper.

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Interested in hearin bout th results of this Experiment, Brother...

              • MBMorgan
                MBMorgan commented
                Editing a comment
                Mr. Bones - Me too ... just gotta find some good scallops somewhere out here in the High Plains Desert of Colorado. Someday soon, I hope ...

              #10
              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.
              Last edited by Dewesq55; June 18, 2021, 05:40 PM.

              Comment


                #11
                I cook on a hot grill and serve over grits

                Comment


                #12
                Holly says to grill 'em, this is the Pitmaster Club ya know.....

                https://www.spendwithpennies.com/qui...lled-scallops/

                Comment


                • Panhead John
                  Panhead John commented
                  Editing a comment
                  That looks like a strong possibility Steve. Looks good.

                #13
                Since they have been previously frozen they will be wet scallops so they will shrink on you so plan on that if trying to grill or do kebobs.

                Comment


                • Panhead John
                  Panhead John commented
                  Editing a comment
                  Don, have you frozen them before…uncooked? I’m gonna have to cause there’s gonna be lots leftover. Your favorite way?
                  Last edited by Panhead John; June 18, 2021, 04:46 PM.

                • Donw
                  Donw commented
                  Editing a comment
                  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.

                #14
                Originally posted by Panhead John View Post
                I don’t cook scallops often, but when I do, .......
                Click image for larger version

Name:	IMG_2583_1.GIF
Views:	169
Size:	3.71 MB
ID:	1047223

                Comment


                  #15
                  https://www.seriouseats.com/scallop-recipes-5117523

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Compact Powerful Sear Machine For Your Next Tailgater


                  Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                  Click here to read our detailed review and to order


                  The Good-One Is A Superb Grill And A Superb Smoker All In One


                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read ourcomplete review

                   

                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.


                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker


                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker



                  Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                  Click here to see our list of Gold Medal Gifts


                  The Pit Barrel Cooker May Be Too Easy


                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them