ISO: Scallop Recipe

[Leonard]

I am buying scallops today at the grocery store. Sea scallops. I'm hoping someone can post a tried & true recipe. No real restrictions. Just something that is delicious! TIA!

[AngelaM]

I have the perfect recipe to use scallops in the fall....its from Eating Well. (In the summer, I like Ellie Krieger's scallops with succotash).

Curried Scallop-Apple Salad
4 servings
6 teaspoons extra-virgin olive oil, divided
1/2 cup thinly sliced shallot
3/4 teaspoon curry powder
1 cup apple cider
1/2 teaspoon salt, divided
1 teaspoon cider vinegar
1 pound dry sea scallops, (see Shopping Tip), tough muscle removed
1/4 teaspoon freshly ground pepper
8 cups mixed salad greens
1 tart apple, such as Granny Smith, diced
1/4 cup dried cranberries
1/4 cup sliced almonds, toasted

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3. Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.

Per serving: 291 calories; 11 g fat (1 g sat, 7 g mono); 37 mg cholesterol; 28 g carbohydrates; 21 g protein; 3 g fiber; 483 mg sodium; 612 mg potassium.

[Gilgamesh37]

I've posted this a number of times here, but when I went to link to it, all the fractions were gone, so I'm posting it again. It's one of our very favorites--I think it may have been a Ray Ray recipe originally. Don't skip the basil and the lemon zest, they really make the dish

VENETIAN SHRIMP AND SCALLOPS

1 lb sea scallops
1/2 cup flour, seasoned with salt and pepper
1 Tbl (1 turn around the pan) extra-virgin olive oil
2 Tbl butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/4 tsp crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14 oz) can diced tomatoes in juice
1/4 tsp saffron threads
1 lb large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour. Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan. Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices. (I served this over pasta--excellent!)