Just that.

Cast iron skillet - hot. Pat of butter and a little olive oil. Sear until brown on edges, salt and pepper to taste.

That^

Add chopped garlic towards the end.

Absolutely let them rest into room temp and make sure they are patted dry.

Thanks!

I cannot add anything... this is how I do it and they are perfect... DO NOT OVERCOOK !!!!!

Prepare as CrowRifle stated. If they are bay scallops I do them whole. If sea scallops I cut them in half before they hit the skillet.

The above is preferred. You can also gently poach in white wine, garlic, herbs.

+1. Definitely don’t over cook them. A little under is far better than a little over cooked.

Side dishes?

More scallops


Around here scallops get cooked up and served for appetizers

All of the above is true. Let me say it again: Do Not Overcook.

Never overcook them. It’s sinful, since one can eat them raw. Just hotten them up a little.

I see no reason to fix them. They should retain their sex organs and continue to reproduce freely so that there are plenty for all to eat.

Room temperature, pat dry, hot iron with oil and butter and S&P (the choice for me)

Heck ya buddy!!! Those look awesome.

Just a tiny bit of salt.


Hot grill...just untill not cold.


Eat that sumbitch. No garlic. No butter.

My man.

Do you wanna get striked?

Wave over griddle, squirt lemon/lime juice, down the hatch. Dusting of pico optional.

I don't even thaw em out.


I just waller em around until they are soft enough to chew.

Or I will use them as ice cubes in my single malt.

Like that. I've had them wrapped in bacon, and while good, I'd just as soon have the bacon saver for later.

Good with shrimps, too.

Bacon wtrapped on the barby is good.

To avoid overcooking the scallops, precooked bacon is your huckleberry.

Hot fast garlic and butter

Soy sauce and wasabi, raw.

If the bay scallops, chop fine and mix with mayo and wasabi or hot sauce. Eat on crackers.

Oh yeah…me and Gordon Ramsey are both morons!

You are fugging up Bud!

Haha, I don’t know how to smoke fish, or can buck/bull meat, but I sure as fuuck can tell a Down syndrome kid how to ruin the mild flavor of scallops, or anything for that matter , add wasabi! Haha 😂

Try this with prosciutto, instead of bacon. It's thinner and cooks faster. Instead of a toothpick, use a sprig of rosemary. Dab each wrapped scallop with olive oil and grind some pepper on them.

Always rinse in egg wash then roll in bread crumbs. Then sauté in butter/olive oil.

Risotto Verde with Snow Peas, Artichoke, Seared Sea Scallops

This. I like them over linguini or a Risotto. But last week I had them over a warm salsa of corn, fresh chorizo, shallot and red bell pepper with a drizzle of buttermilk to cream up the warm salsa a bit.

Agreed, same way we do them as well.

Once it awhile we will pre cook a little bacon to wrap them up as well, then give them the hot sear!

Have you cooked them yet, Wabs?

Listen to this man.

These days, every scallop recipe should begin with, “Got to the bank and take out a loan”……

Sea scallops fresh were 39.95 lb a few week ago.

I've heard that the sea scallops are much better when you can buy them "dry". Which means they're fresh and never been frozen. When they freeze them, they add water.

Not living on the coast, I don't believe I've ever found dry ones. Ours are always frozen.

Are they really shell fish or just cookie cutter sing ray wings?

scallops never look like something from nature, they always look manufactured to me

I'd sure like to eat at RC's place. Looks delicious.

Killa Rick !!!!

I don't cook them, they're great raw, especially just dredged up out of the water.

Afirm!

When I was on the tugs, occasionally we would move anchors for a channel dredge and the dredgermen would gift us scallops. Cookie (actually more of a chef) just sauteed them lightly in clarified butter...he said regular butter would scorch and be bitter. They were very pale when done, only a hint of brown. Deglazed the pan with vermouth, and drizzled the pan mixture over the platter. Fit for kings.

You folks always make me look like a piker. My first try.[img]http://[/img]

quickly butter fry in hot iron skillet once cooked add a little seasalt. take the cooked noodles and throw them in the garbage. enjoy the bowl full of scallops with a cold beer and fresh french warm bread buttered with real butter.