Latest recipes

Dad's Excellent Scallops recipe

Dad's Excellent Scallops recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Scallop starters

Large sea scallops wrapped in prosciutto, basted with butter, then barbecued.

99 people made this

IngredientsServes: 8

  • 1kg (2 lb) shelled, large sea scallops
  • 225g (8 oz) prosciutto, thinly sliced
  • 100g (4 oz) butter, melted
  • cocktail sticks, soaked in water

MethodPrep:15min ›Cook:13min ›Ready in:28min

  1. Preheat barbecue for medium-high heat.
  2. Wrap each scallop with a thin slice of prosciutto, and secure with a cocktail stick.
  3. Lightly oil barbecue cooking grate. Arrange scallops on the grate, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews & ratingsAverage global rating:(98)

Reviews in English (76)

by DHILLY

Mouth-watering!! This is a truly excellent recipe. I added garlic and lemon juice to the melted butter and sprinkled on Old Bay before wrapping the scallops. I grilled them in a grill basket rather than bothering with toothpicks or skewers. We devoured these!!!-11 Aug 2004

by cookin'mama

I love recipes that can be prepared ahead, are quick and easy, and so good. I made these ahead, refrigerated them and threw them on the grill as an appetizer. I reduced about one cup of heavy cream, 2 Tablespoons maple syrup, and 1 heaping Tablespoon dijon mustard and served as a sauce on the side (use caution, I didn't measure, so this is a guess). Fabulous!-26 Aug 2003

by KLYTH

Delicious and rich. Boyfriend said they were the best scallops he ever had. I put three wrapped scallops on two skewers and served on pasta.-06 Apr 2004


Dad's Excellent Scallops

"Large sea scallops wrapped in prosciutto, basted with butter, and grilled. Serve with your favorite dipping sauce - ketchup, tartar, or cocktail sauce are all great with these." Author: Donna Francis

Prep time: 20 mins
Cook time: 13 mins

Ingredients:
2 pounds shelled, large sea scallops
1/2 pound prosciutto , thinly sliced
1/2 cup butter , melted
toothpicks, soaked in water

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

  • http://allrecipes.com/Recipe/Dads-Excellent-Scallops/Detail.aspx?event8=1&prop24=SR_Thumb&e8=Quick%20Search&event10=1&e7=Search%20Results

Brown Butter Scallops

Yes, THIS is exactly what you need. Perfectly seared scallops with all the foamy butter, garlic and fresh thyme.

It is divine. It is quick. And it is easy. It takes 5 ingredients and just 30 minutes of your time from start to finish.

Serve with this IP mushroom risotto for a complete meal with all the crusty bread. And wine, of course.


Hamptons Epicure: Mark Strausman’s Recipe for Sea Scallops, Scampi-Style

Many credit Chef Mark Strausman’s ’80s summer restaurant Sapore di Mare in Wainscott as being “the first Hamptons pop-up.” That credit probably belongs to restauranteur Henry Soulé’s takeover of East Hampton’s The Hedges for the summer of 1954. But there’s no question that Strausman’s pioneering farm-to-table approach at Sapore di Mare left a lasting mark.

Strausman has just come out with a tome titled The Fred’s at Barney’s New York Cookbook, about his longtime stint as the executive chef for iconic department store Barney’s. I thought this recipe especially apt for Hamptons cooks.

Sea Scallops Scampi, Courtesy Mark Strausman

Sea Scallops, Scampi-Style with Mashed Potatoes
Serves 2

Working day to day in the business corridors of New York, it’s easy to forget that it’s a coastal city and port. But where I grew up in Queens, awareness of water was more constant, especially in summer when we spent a lot of time at the beach, always looking forward to a seafood dinner at the end of the long, hot day. Back then, it was de rigueur for a good seafood restaurant to have a cheesy nautical theme.

My mother liked to splurge on lobster, and shrimp scampi was my standing order my Dad, though, loved scallops. The cheesy nautical décor might be a thing of the past, but some of the great recipes are still with us, and scampi is one of them. When I worked in the Hamptons, on the East End of Long Island, I was inspired to cook the excellent local scallops scampi-style, and then added my own comfort food twist by serving them with mashed potatoes so all that delicious sauce didn’t go to waste.

Prepare the mashed potatoes and keep them warm before starting the scallops. If you cover the potatoes they should stay warm for 20 to 30 minutes, much longer than it will take to cook the scallops. If needed, reheat them over low heat while you’re cooking the scallops.

Ingredients
16 large sea scallops
kosher salt
freshly ground black pepper
1/2 cup all-purpose flour for dredging
1 whole clove garlic, peeled and smashed
2 tablespoons clarified butter
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Mashed Potatoes (see separate recipe below)

Method
Sprinkle the scallops with salt and pepper. Place the flour in a shallow bowl and, working in batches, dredge the scallops, shaking off any excess flour. Add more flour if needed to dredge them all.

In a large skillet over medium-high heat, heat the smashed garlic clove and clarified butter. When the butter is hot, add about half the dredged scallops and sauté them, turning once, until golden brown on both sides, about 4 to 6 minutes total. As they cook, remove and set aside on a plate, and add more scallops until they’re all cooked. Turn off the burner and use paper towels to wipe any remaining butter and garlic cloves from the pan.

To the same pan, add the unsalted butter and minced garlic and sauté over medium-high heat for 1 minute. Briefly remove the pan from the burner, and tilt it away from you as you pour in the wine. Place the pan back on the heat and simmer for 1 to 2 minutes. Return the scallops to the pan, add the parsley and chives, and mix together until the scallops are covered in sauce. Make sure the mashed potatoes are warm before plating the scallops.

Place a dollop of mashed potatoes in the center of each serving plate. Divide the scallops between the two plates, and place them in a ring around the potatoes. Drizzle with remaining sauce and serve.

Mashed Potatoes
Serves 4

Ingredients
2 pounds Yukon Gold potatoes
1 teaspoon kosher salt (or more as needed)
1 cup milk
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano Reggiano cheese

Method
Fill a large stainless-steel mixing bowl with ice water and set it by your cutting board. Peel and quarter the potatoes and place them in the ice water as you work so they don’t discolor.

Fill a large pot with water and add the salt. Remove the potatoes from their ice bath, drain, and place them in the pot. Boil until they are soft, then drain off the cooking water, leaving the potatoes in the pot. While they’re still very hot, use a potato masher to mash them well, so there are no lumps.

In a small saucepan, heat the milk and butter until the butter is melted. Add to the warm potatoes, warm and mix together, then add the Parmesan. Stir together over low heat until the cheese melts. Taste and add more salt as needed.

Excerpted from the book The Fred’s at Barney’s New York Cookbook by Mark Strausman with Susan Littlefield. Copyright © 2018 by Mark Strausman. Reprinted with permission of Grand Central Life & Style. All rights reserved.


Lemon Butter Scallops

Yield: 4 servings

prep time: 5 minutes

cook time: 10 minutes

total time: 15 minutes

All you need is 5 ingredients and 10 minutes for the most amazing, buttery scallops ever. Yes, it’s just that easy and simple!

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste

For the lemon butter sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Melt 1 tablespoon butter in a large skillet over medium high heat.
  2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice season with salt and pepper, to taste.
  5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Ingredients

For the scallops:

  • 1 lb. dry large sea scallops
  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the sauce:

  • 3 Tbs. unsalted butter, cut into six pieces
  • 2 Tbs. finely diced shallot (1 medium shallot)
  • 1/4 cup dry white vermouth or dry white wine
  • 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
  • 1/4 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 to 3 lemon wedges for serving

Ingredients

For the Rémoulade Sauce

  • 1/2 cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar
  • 1 Tbs. capers, drained and minced
  • 1 Tbs. sweet pickle relish
  • 1 Tbs. finely chopped fresh tarragon
  • 1 Tbs. finely minced shallot
  • 1 tsp. tarragon or Champagne vinegar
  • 1 to 2 garlic cloves, minced
  • 1/2 tsp. Dijon mustard
  • Kosher salt
  • A good sprinkle of paprika

For the Scallops:

  • 20 to 24 large sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed
  • Canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 40 to 48 skewers (optional if using bamboo, soak in water for 30 minutes)

Grilled Scallops With Citrus Quinoa

Prep Time
Cook Time
Inactive Time
Total Time

INGREDIENTS:

  • For The Quinoa:
  • 1 1/2 cups quinoa
  • Zest of 1 large orange
  • Kosher salt
  • For The Scallops:
  • Vegetable-oil cooking spray
  • Eighteen 1 1/2-to-2-inch scallops, about 1 1/2 pounds, tough muscle removed
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • For The Dressing:
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh orange juice, about 1 large orange
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper
  • One 15-ounce can garbanzo beans, drained and rinsed
  • 1/3 cup chopped fresh flat-leaf parsley

INSTRUCTIONS:

NUTRITION:

Tried this recipe? Mention @WPRecipeMaker or tag #wprecipemaker!

Photo Credit: Elizabeth Newman

When it comes to a special ingredient like scallops, I really like to keep things simple and let the product shine.

I absolutely love grilled scallops – that char from the girll and the golden-brown grill marks are just so mouthwatering. For this recipe, I paired the scallops with quinoa. Quinoa is so delicate and has that mild nutty flavor, I thought it would be a great bed for an equally delicate ingredient like scallops.

Of course, when I think of any seafood, my mind always goes to citrus! The quinoa is cooked with some orange zest, then tossed with a vibrant citrus vinaigrette, parsley, and some garbanzo beans to bulk it up and add more texture.

All-in-all, this is a very quick and simple dinner for spring or summer. I think the citrusy quinoa and the tender scallops make a pretty perfect bite.


Scallops are one of the simplest kinds of seafood to cook. They’re just as easy as shrimp. In fact, we use the same method to prepare these garlic basil scallops as we use when making our garlic butter shrimp.

There’s no need to be intimidated. Scallops are easy to prepare, promise. With a few tricks, you’ll be cooking them like a pro in no time. Let me show you how I do it:

How to buy scallops

Before we can cook them, we need to buy quality scallops. Buy freshest you can find. I look for larger sea scallops since they taste sweet.

Frozen scallops work in this recipe, too. The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl every so often until the scallops have defrosted. Assume they will take half-an-hour, or so.

The steps for cooking scallops

This recipe is a simple one. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time.

Step 1: Pat the scallops dry. I like to use a paper towel to pat them as dry as possible. Damp scallops won’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have a bit more moisture so take extra care when patting them dry.

Step 2: Add a light dusting of flour. For an extra fail-safe, add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust after cooking in a hot pan. If you don’t have flour or are gluten-free, you can skip this step.

Patting dry and adding a light dusting of flour helps to get a golden brown sear.

Step 3: Season the scallops. I use a generous amount of salt and pepper. I season one side out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side.

Step 4: Cook the scallops in a hot pan. If they aren’t sizzling when you place them into the frying pan, it isn’t hot enough. Between the dry and floured scallops and a hot pan, you are guaranteed a beautiful golden brown sear.

Step 5: Finish with butter, garlic, and herbs. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy.

Adding a bit of creamy butter, garlic and fresh herbs at the end of cooking makes scallops that are restaurant worthy.

And there you have it, how to cook scallops like a professional chef. Stick with our flavors of butter, garlic, and basil or try something else. Fresh thyme, tarragon or something spicy like jalapeño is an excellent idea.


Other Recipes You Might Like

I love scallops, they are one of my favorite seafood and I try to make them as much as I can at home. One of the easiest way to cook scallops is to pan sear them.

The natural briny flavor of scallops shine through in pan-searing, and all you need are a pinch of salt and black pepper.

One of my favorite sauce is a simple creamy garlic herb sauce, infused with the wonderful aroma of the garlic and the fresh herb, plus a little bit of white wine.

The taste is simply intoxicating and restaurant quality, right at your own home and at a fraction of the cost.

Pair the scallops with some chardonnay and you might well think that you are actually dining in a fine dining restaurant.

Please bear in mind that there are two kinds of scallops available in the market, one is natural and the other is treated with water. When buying scallops, always get the natural untreated scallops as they taste absolutely divine.

They look opaque (instead of translucent) and milky white in color. The ones treated with water have up to 30% water content and the flavor is a far cry from the &ldquoreal&rdquo scallops.

Costco is a great place to buy scallops, always fresh, big, succulent and untreated. It&rsquos expensive but they are well worth the money spent.



Comments:

  1. Tunos

    stupid frenzy !!! super

  2. Yabiss

    Why like this? I doubt how we can cover this topic.

  3. Caedwalla

    old fashioned

  4. Engel

    Bravo, this idea is necessary just by the way

  5. Phillips

    I'm sorry, but I think you are wrong. I can defend my position.

  6. Ivon

    It happens ...

  7. Hanley

    Endless discussion :)



Write a message