AtlantiCatch.ca » Scallops

how do I prevent scallops from stewing in their own juice?

admin — Thu, 25 Mar 2010 23:41:55 +0000

even though I dry the Scallops and have a hot pan, they stew in their own juice, what am I doing wrong?

cook them on the grill so the juices drip off or use a raised ridge grill pan to sear them

Cooking Tips : How to Sear Sea Scallops

admin — Wed, 24 Mar 2010 12:26:50 +0000

Kitchen Tips: How to Sear Sea Scallops. Basic cooking techniques and tips for Searing Sea Scallops

Duration : 0:1:5

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how do you defrost scallops and what is an EASY way to prepare a simple meal with scallops?

admin — Mon, 22 Mar 2010 04:37:56 +0000

someone gave me one pound of frozen scallops (store bought). 2 questions: any quick way to defrost? we have simple tastes; what is an easy recipe for a scallops dish, nothing too fancy or spicy……… thanks

Defrost by putting the scallops in COLD water. Change water every 10-15 minutes, untill scallops are soft. Then make this:

Scallops Alfredo

1 lb. Sea Scallops
1 lb. Angel Hair Pasta, uncooked
2 tbsp. Olive Oil
1 1/2 cups Fresh Mushrooms, sliced
3 cloves Garlic, minced
2 cups Half & Half
Salt & Pepper to taste
Parmesan Cheese, grated

Dice scallops into quarters. Heat oil in cast iron skillet. Add mushrooms and garlic, saute’ gently. Do not allow these to brown. Add Scallops. Cook stirring constantly for about 2 minutes or until scallops begin to soften. Stir in half and half, cook over low heat for about 20 minutes until liquid is reduced by half. Season with salt and pepper. Cook pasta according to package directions. Drain. Pour scallop mixutre over angel hair pasta, toss well. Garnish with parmesan cheese. Serve immediately.

Do you feed your fish with shrimps and scallops?

admin — Fri, 19 Mar 2010 06:29:29 +0000

Are you feeding your fish with minced shrimps or Scallops (fresh or frozen) from the fish dept in a supermarket? Do you feed them raw or cooked? What about dried baby shrimps from a supermarket?

I usw shrimp from the grocery store in my beefheart recipe for my Discus, and there’s no problem… if you do it right. ;^] I put equal parts raw beefheart and raw shrimp into a food processor and grind it to a nice, liquidy dough. From there, I add enough Spirulina flakes and fish food to absorb most of the liquid, leaving me with the equivalent of the meat surprise everybody remembers from the school cafeteria. After that, I freeze it until I use it, so I can break off pieces which then retain their doughy consistentcy in the water, not falling apart as you might expect. I would THOROUGHYL recommend this…

What is the best way to prepare scallops?

admin — Sun, 14 Mar 2010 03:29:26 +0000

I bought a pound of large Scallops. I have never made them before. What is the best way to prepare them? I think I’ve had them before with some type of lemon sauce and I like them that way.

I prefer low fat and no flour recipes.

THANKS!!
IS IT TRUE THAT YOU SHOULD SOAK SCALLOPS IN SALT WATER BEFORE COOKING THEM?

I always baked mine.

BAKED SCALLOPS

1 lb. scallops
2 c. bread crumbs, preferably fresh
1 stick melted butter, less is ok
3 cloves minced garlic
Salt & pepper
1/2 c. white wine

Mix all ingredients. Place in 9 inch pie dish. Bake at 400 degrees for 20 minutes or until firm. This can be stirred a little during cooking to get center done. May be browned at end under broiler.

How long can uncooked scallops stay in the fridge and still be ok to eat?

admin — Sat, 13 Mar 2010 05:23:46 +0000

I took a bag of frozen Scallops and put them in my fridge last night about 8pm. The bag says to let them thaw 12hrs before cooking. However my husband made other arrangements for dinner tonight so can I cook the scallops tomorrow evening and they still be ok? Thanks and 10pts

Oh yes, I’m sure they will be fine. They probably are just thawed now, and will still be fine tomorrow. Make sure to rinse them well and pat them very dry before sauteing. To get that lovely golden colour, make sure the pan is very hot (with oil, a dash of butter, and garlic in) and then lay them down and don’t try to turn them until they aren’t "stuck" anymore. When they lift easily they are ready to flip. About 2 mins first side, then 1 min second side for large ones.

Enjoy your dinner plans!

Cooking Tips : How to Sear Sea Scallops

admin — Tue, 02 Mar 2010 08:23:54 +0000

Kitchen Tips: How to Sear Sea Scallops. Basic cooking techniques and tips for Searing Sea Scallops

Duration : 0:1:5

What is the difference in flavor between sea scallops and bay scallops?

admin — Fri, 26 Feb 2010 07:21:26 +0000

Are sea Scallops and bay scallops equally delicious, or would a chef choose one over the other for any reason. I know that sea scallops are larger and bay scallops are smaller therefore they are harder to cook without overcooking… any other information one should know about cooking scallops? thanks!

Sea scallops – The largest and most common species of scallop available in North America, sea scallops are harvested off the coast of the mid-Atlantic and northeastern states. These are the species most often found in stores and on restaurant menus. Because of their large size, they are generally shucked at sea and only the meat or “nut” is brought to shore. If you purchase sea scallops, you’ll usually average about 20 to 30 per pound. Most well-stocked supermarkets sell these in both the fresh and frozen varieties and they are popular for use in appetizers, such as scallops wrapped in bacon.

Pink/spiny scallops – Another large species of scallop, this variety is usually found off the coast of Washington state and British Columbia. At about 2 inches in diameter, they’re a bit bigger than the sea scallop but are not as readily available. A purchase of a pound of pink scallops will yield 20-25 pieces of this mild shellfish.

Calico scallops – Calico scallops are rather small, averaging about 70 pieces per pound. Raw ones tend to be white in color rather than the usual beige. These scallops are harvested in the Gulf of Mexico and in the waters of the South Atlantic Ocean.

Bay scallops – The smallest of all the scallops, bay scallops are not as plentiful as some of the other varieties, thus carrying a somewhat heftier price tag. Harvested as far south as North Carolina and up to the coast of Maine, bay scallops are sometimes referred to as Nantucket scallops. When you purchase a pound of this variety, you may get as many as 90 scallops. This sweet, tiny scallop is often used for casseroles, stews, and stir-fry, largely because of its manageable size.

What’s the best way to BBQ Kabobs with Scallops and Veggies? Direct on grill or on cedar plank?

admin — Wed, 10 Feb 2010 01:20:16 +0000

Hi there,

I have some nice Kabobs. Some are scallops and vegetables and others are bacon wrapped Scallops.

What is the best way to barbecue them? Directly on the grill? Or on water soaked cedar planks?

Any advice would be appreciated.

Thanks!

Directly on the grill, slightly charred for flavor!

At what temp should I cook scallops in the oven?

admin — Mon, 08 Feb 2010 18:47:52 +0000

I have some medium sized scallops and was going to sprinkle some Mrs. Dash on it and cook it in the oven. What is a good temperature and time I should cook them? Possibly broil even?

Scallop Preparation and Cooking Tips

Always take care not to overcook scallops. They toughen easily. As soon as they loose their translucency and turn opaque, they are done.

Bake: Preheat oven to 375 degrees. Line the bottom of a shallow baking pan with aluminum foil and grease the foil. Lay the scallops in the prepared pan. Place the pan containing the scallops in the oven. Bake for 12 to 15 minutes until white in color and slightly firm.

Broil: Place your scallops in a well greased pan about 3 to 4 inches from heat source. Brush the scallops liberally with melted butter. Cook until white in color and slightly firm.

Sauté: Dip cleaned scallops in milk and lightly dust with flour. Melt enough butter in a skillet to cover the bottom. When the butter is hot, but not burned, place the scallops in the skillet. Cook until lightly browned on each side, turning once.

Scallops are also excellent in a stir-fry or grilled on a skewer.

Thawing: Frozen scallops should be thawed under refrigeration at or below 38°. Running cold water over the Scallops can help thaw them quicker. Be sure to have the scallops in a sealed bag when doing this so you don’t rinse out their flavorful juices.