COOKING SCALLOPS ON THE GRILL RECIPES

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FRIED SCALLOPS RECIPE - NYT COOKING



Fried Scallops Recipe - NYT Cooking image

Use large sea scallops, which are often labeled “u/10” or “u/12,” which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to wet ones, which have been treated with chemicals to extend their shelf life and add moisture. Dry scallops exude much less liquid when cooked and have better texture and flavor. These untreated scallops often tend to be less bright white, but your fishmonger should be able to tell you for sure what you’re buying.

Provided by John Willoughby And Chris Schlesinger

Total Time 30 minutes

Yield About 12 servings

Number Of Ingredients 5

1 cup white flour
1 cup fine corn meal
1 teaspoon baking powder
4 pounds scallops, under 10 to 12 to a pound, preferably dry
1 to 1 1/4 cups vegetable oil of your choice (you may not need it all)

Steps:

  • Combine flour, corn flour and baking powder in a medium-size aluminum baking pan and shake around to mix well.
  • Dry scallops with paper towels, then dip both sides in flour mixture and shake off any excess.
  • Put a 20-inch iron skillet over a propane gas burner and turn burner to high. Add enough oil to come to a depth of just over 1/4 inch. Heat until oil is hot but not smoking; you can test it by dropping a small piece of scallop into the oil; it should bubble furiously.
  • When oil is hot, add scallops in batches small enough so they’re not crowded, and cook just until golden, about 2 to 3 minutes per side. Drain on paper towels and eat right away.

Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 19 grams, CarbohydrateContent 23 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 20 grams, SaturatedFatContent 2 grams, SodiumContent 624 milligrams, SugarContent 0 grams, TransFatContent 0 grams

BAY SCALLOPS PROVENçAL RECIPE - NYT COOKING



Bay Scallops Provençal Recipe - NYT Cooking image

Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.

Provided by Florence Fabricant

Total Time 20 minutes

Yield 2 to 3 main-course servings

Number Of Ingredients 13

1 pound fresh bay scallops
3 tablespoons flour
Salt and pepper
pepper
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cloves garlic, minced
2 plum tomatoes, finely chopped
Juice of 1/2 lemon
1/3 cup dry white wine
1 1/2 tablespoons unsalted butter, softened
2 tablespoons minced flat-leaf parsley
Toasted baguette slices, for serving

Steps:

  • Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
  • Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It’s fine if some vegetables hitch a ride with the scallops.)
  • Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

Nutrition Facts : @context http//schema.org, Calories 321, UnsaturatedFatContent 10 grams, CarbohydrateContent 20 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 21 grams, SaturatedFatContent 5 grams, SodiumContent 661 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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BAY SCALLOPS PROVENçAL RECIPE - NYT COOKING
Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.
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