Calling all scallop lovers!

[WeekendCook]

Last night I made the Ginger-Lime Swordfish from the Jan/Feb '02 CL based on the good reviews on this board. Since I only made two swordfish steaks, I had extra sauce left over that I saved.

I had a bag of Trader Joe's frozen sea scallops in the freezer, so I pulled a few out and defrosted them for lunch. I sprayed the tops lightly with olive oil, then dipped the tops in a mixture of white and black sesame seeds. Broiled for a few minutes till done and then topped with the leftover ginger-lime sauce. Delicious!

[caregiver50]

Thanks for the idea. We cannot get good swordfish so that was not an option, but I will certainly try it with scallops.

[Deedy]

I buy the Trader Joe's scallops whenever they have them. Thanks for a new and interesting idea!

[Deanna]

I have recently become a huge Costco Fan. I have heard that they carry Scallops that are very good. I'm so glad you posted this thread!

Would appreciate any and all good scallop recipes -- I used to have one with scallops sauteed in garlic and lemon, served over angel hair pasta, but that was pre-Mastercook and I have lost the recipe!

TIA for your great input!!

d

[Deanna]

24 hours plus and no more replies? Come on girls, don't some of you coastal residents have some good scallops recipes???

[BethH]

I bought some scallops at Trader Joes and they are sitting in my freezer waiting for me. I have never made them before and am a little nervous.

I am planning to try a recipe from Epicurious called 'Scallops with Lemon-Mustard Sauce' that seemed to get good reviews. I am planning to make it either Wednesday or Friday night. I bought some sugar snap peas and plan to serve the scallops with those and some linguine. I would be happy to post a review after I make it if you are interested?

Another recipe that looks yummy is in CL Complete -- Scallops with an orange ginger sauce served over some sauteed spinach. If I can get DH to agree to eat cooked spinach, I might make that one next.

Good luck on your scallop adventures -- and wish me luck with my 1st attempt! ;)

Here is the scallop recipe I am planning to try this week:

SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE
Serve atop mashed potatoes or, for a nice twist, on a piece of toasted garlic bread.

1 pound sea scallops, patted dry
All purpose flour
1 tablespoon olive oil
2 tablespoons (1/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard

Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.

Makes 4 servings.


Bon Appétit
November 1999

[KathrynY]

Deanna - Try the Coquilles St. Jacques from April '01 - the French cooking class section. We had these again Sunday night, and they are very good. Serve with some rice to soak up the extra sauce. The recipe involves several pots, so it's not a good one to try if you're in a hurry, but if you've got some time it's very nice.

Back to say I found the recipe on the CL web site if you need it: http://www.cookinglight.com/special/hlcc_apr01_coquilles.asp

[Deanna]

Thank you both for the suggestions. I will give them a try. I love scallops but haven't been able to find any good, fresh ones around here in a long time.

Beth -- good luck with your experiment. I bet you'll love them! Please do post a review after you've tried them.

Deanna

[KristaMB]

Deanna,

I don't have time to run the search right now (I should be out the door to work!:eek: ) but I know there are some good recipes in past threads. My favorite is the Citrus Scallops. The recipe is also in the recipe finder.

:)
krista