How to Prepare and Cook Scallops

Uteson

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posted on 14 years ago — updated on 1 second ago

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A member of the oyster family, scallops are popular in almost all cultures, both for their food value and for their beautiful shells. China and Japan are now running thriving scallop farms to combat the decline in some wild populations. Most food scallops are bay scallops or sea scallops and are interchangeable in the following recipes.

Steps

How to Clean Scallops

Rinse scallops under cool running water.

Check each scallop for skin tags on the side and remove them by pinching the tag off using your thumb and forefinger. Most of these tags are removed during the harvest, so there may not be any on some of the scallops.

Place in a single layer on a clean kitchen towel or paper towels and pat dry.

Cooked Scallops

Assemble the following ingredients: 1 lb (450 g) fresh scallops 4 tbsp (60 mL) salted butter, divided 4 tbsp (60 mL) olive oil, divided 4 whole garlic cloves, divided Pinch each salt and pepper

Melt 2 tbsp (30 mL) butter and 2 tbsp (30 mL) olive oil in a skillet.

Add 2 garlic cloves and cook for 1 minute, stirring the garlic often.

Sprinkle pinch or salt and pepper over scallops, turn and season the other side. Arrange half of the scallops in a single layer in the skillet. Cook for 6 minutes and turn. Remove the garlic. Cook scallops for 4 to 6 minutes more and remove to a layer of paper towels to drain.

Cover the scallops with aluminum foil to keep warm while repeating the procedure with the remaining scallops and garlic. Serve the garlic with the scallops. Makes 4 hearty servings.

Scallop Pasta Salad

Assemble the following ingredients: 1/2 lb (230 g) fresh scallops 1/2 tsp (2.5 mL) salt 1/4 tsp (1.25 mL) pepper Juice of 1/2 large lemon 1 lb (450 g) dry weight rotini pasta, cooked and cooled 1 cup (240 mL) Ranch salad dressing, divided Fresh lettuce of your choosing 1 purple onion, finely shopped 1 large bell pepper, cut into chunks 2 ounces (56 g) sliced black olives 1/2 large lemon, thinly sliced

Boil enough water to just cover scallops. Add the salt, pepper and lemon juice, and stir to distribute evenly. Lower heat and add scallops, simmering for 4 minutes or until done. Remove scallops to paper towels and allow to cool in refrigerator for 30 minutes.

Chop scallops and mix with rotini pasta and 1/2 cup (120 mL) Ranch dressing. Stir in the chopped onions, chopped bell pepper and black olives.

Spread lettuce on a serving platter and mound salad on top. Arrange fresh lemon slices around salad and serve remaining Ranch dressing on the side. Makes 6 generous servings.