Cooking Scallops
- Thread starter SammSin
- Start date
Any marinade you do will cause it to soak in moisture and you will end up steaming your scallops when you cook them, elevate your scallops in the fridge to let them drain for a few hours before you cook them. You do not need to marinade scallops, all you have to do is to fry them till they are no longer translucent ( about 2-3 minutes ) Then let them rest for a few minutes before serving. If you want to add flavor, it is best done in the sauce. If there is no sauce, squeeze some lemon or lime juice on it. If you stir fry, do it under medium-high heat.
I wouldnt marinate them. Scallops are very moist, they don't need any more. A little salt and pepper immediately before cooking. Sometimes I hit them with a touch of chili powder, ground coriander or ground fennel seed, as I think these flavours go well with seafood. If you do choose to marinate them, do so only for a few minutes(<15). Otherwise they will get mushy. But them dry well with paper towels. Wet scallops just steam in their own juice on the pan.
And instead of wrapping in bacon (by the time the bacon is cooked the scallop will be overcooked) try this. Simply fry up some chunks of pancetta or thick double smoked bacon till crispy, pour off all but a tablespoon of fat, then quickly sear the scallops just till golden brown on either side. Then sprinkle your fried bacon over top. Fried pork does match very well with scallops IMHO.
And instead of wrapping in bacon (by the time the bacon is cooked the scallop will be overcooked) try this. Simply fry up some chunks of pancetta or thick double smoked bacon till crispy, pour off all but a tablespoon of fat, then quickly sear the scallops just till golden brown on either side. Then sprinkle your fried bacon over top. Fried pork does match very well with scallops IMHO.
Use ginger. A bit of fresh ground on top is great. As a side note I have done mine in a muffin pan on the oven. Add a bit of olive oil and garlic. They come out great. Cook at a high heat.
The taste of the bacon will overpower the taste of the scallops. And the scallops will be overcooked by the time the bacon is done and the scallops will soak up the bacon grease and taste awful. Don't do it. Here's a better way. Saute the scallops in butter. When almost done, add a shot of cognac to the pan. Don't flambe it, just let the cognac soak into the scallops.
IMHO, pork and scallops are a perfect marriage(tho not quite as good as clams and scallops). Another variation is to use chorizo sausage instead of pancetta etc. There are numerous recipes out there exploiting this flavour combo I don't find it overpower them at all, rather the sweetness of the pork compliments that pf the scallop well, and the pork's crispiness is a nice counterpoint to the tender succulence of the scallop.
Precook your bacon....not all the way...still limp..but cook it and get rid of some fat, but make sure it is still pliable.
Then....
Wrap the bacon around the scallop and secure with a fancy toothpick!
Place on a cookie sheet and into the oven.
Heat up the scallops...bacon will finish up cooking.
Then pull out the tray full of scallops, wrapped in bacon and serve as appetizer immediately!
Then....
Wrap the bacon around the scallop and secure with a fancy toothpick!
Place on a cookie sheet and into the oven.
Heat up the scallops...bacon will finish up cooking.
Then pull out the tray full of scallops, wrapped in bacon and serve as appetizer immediately!
Mmm, I love bacon wrapped anything, but especially scallops and shrimp...
All good advice, but I feel like I can add. No matter what, do not use any kind of acidic component in your marinade, such as lemon. Acid breaks down proteins in seafood, essentially cooking it. This is why you can eat ceviche even if you don't like raw seafood. If you add lemon, you will essentially be cooking your scallops twice and it will make them rubbery.
All good advice, but I feel like I can add. No matter what, do not use any kind of acidic component in your marinade, such as lemon. Acid breaks down proteins in seafood, essentially cooking it. This is why you can eat ceviche even if you don't like raw seafood. If you add lemon, you will essentially be cooking your scallops twice and it will make them rubbery.
I know a Chinese restaurant that makes the best butterfly shrimp. They take a large shrimp and split it down the middle and place a piece of smoke back bacon in the middle before they bread and fry it. I am getting hungry just talking about it.
Cook with butter, add a little garlic for extra flavor, yummy!
Or cook like fmahovalich says if you want bacon wrapped ones.
Or cook like fmahovalich says if you want bacon wrapped ones.
I know a Chinese restaurant that makes the best butterfly shrimp. They take a large shrimp and split it down the middle and place a piece of smoke back bacon in the middle before they bread and fry it. I am getting hungry just talking about it.
I love jumbo shrimp, oxymoronI get them raw, shell on and split the shell and devein. Marinate for 30 min max in Italian dressing. Grill each side until it turns pink. Mouth watering with a nice steak.
