Sherry said:My husband loves scallops, and I got a big bag of the little ones at GFS.
I assume you mean Bay scallops (little) as opposed to sea scallops (big
ones).
Quoted message said:Besides my rather unoriginal idea of putting them on salads or as a "side
dish" with fish, what else can I do with them? In a cream sauce over pasta
was the "old way" to have them...and I suppose I could coat them and deep
fry them still...but was just wondering if anybody had any other ideas for
them? Actually he could eat them as a main course but I'd rather not use
them all up for just a couple of meals, considering the price.
Bay scallops should be considerably cheaper than sea scallops.
Use them as accents or fillings.
1) Stuffed rib eye - cut a pouch in the side of the steak so it looks
like 1/2 a pita. Saute scallops with a few mushrooms in butter while the
steak is grilling. When the steak is done, fill it with the
scallop-mushroom mixture. A splash of pan juices over top won't hurt.
2) Stir fry - cauliflower, broccoli, onion, ginger, scallops. Finish
with a tablespoon hoisin sauce or some other sauce you like.
3) Soup - chicken stock with mushrooms, black soy beans, scallions and
scallops.
4) Paupiettes - two-ounce, thin fish filet wrapped around a few scallops
and toothpicked together. Poach in simmering court bouillon (1/2 water
and 1/2 beer with some Old Bay seasoning) for about 10 minutes. Serve
with Hollandaise sauce.
5) Stuffed zucchini - split zucchini lengthwise and scoop some of the
seeds out. Bake at 325°F until tender. Meanwhile saute some chopped
dried tomatoes and celery until tender, add scallops for a minute or two
and fill the zucchini boats. Sprinkle with sesame seeds.
6) Scallop mousse - puree scallops with finely minced onion and a bit of
seasoning salt, and fold in egg whites whipped to the firm peak stage.
Poach on court bouillon and serve on a plate coated with Bearnaise sauce.
Pastorio
