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Sea scallops
Posted on 3/29/25 at 8:59 am
Posted on 3/29/25 at 8:59 am
Never tried them. I love seafood. Are they tasty?
9
Posted on 3/29/25 at 9:13 am to kjntgr
Yes but I prefer pond scallops
Posted on 3/29/25 at 9:26 am to kjntgr
Oh yea. Broiled with butter and Old Bay…so damn good.
Posted on 3/29/25 at 9:48 am to kjntgr
Very good, rinse good but don’t soak, they are like a sponge and will absorb the water
Posted on 3/29/25 at 10:18 am to kjntgr
Pan seared scallops are the best preparation of any bivalve. They are sweet and slightly briney with a tender yet firm texture.
Scallops are also very tasty raw or in a crudo/ ceviche preparation.
Scallops are also very tasty raw or in a crudo/ ceviche preparation.
Posted on 3/29/25 at 10:51 am to kjntgr
whatever you do don't wrap em in bacon
Posted on 3/29/25 at 11:01 am to BigDropper
My favorite way to eat them when oak seared is over some sort of corn concoction.
Maque choux, esquite, doesn’t matter really. Scallops and corn are such a duo!
Maque choux, esquite, doesn’t matter really. Scallops and corn are such a duo!
Posted on 3/29/25 at 11:35 am to LouisianaLady
quote:
Scallops and corn are such a duo!
Agreed. Throw in mushrooms and you have a potent trifecta!
Posted on 3/29/25 at 11:49 am to kjntgr
I love them grilled and basted in a garlic, lemon, butter sauce-----but lightly grilled so they don't get dried out and a bit chewy.
Posted on 3/30/25 at 11:43 am to kjntgr
Sea scallops can be great, but I find that I'm only successful half the time when I cook them. There's a very narrow window of perfection...seared and just barely cooked through. I usually serve with a ripe mango salsa.
When you see them displayed in a market in BTR, they have been thawed and may be a bit old. It's better to ask at the fish counter for the number you want still frozen.
Much smaller and maybe tastier are bay scallops that live in Gulf seagrass beds, mostly on the Florida coast, especially Apalachicola area.
When you see them displayed in a market in BTR, they have been thawed and may be a bit old. It's better to ask at the fish counter for the number you want still frozen.
Much smaller and maybe tastier are bay scallops that live in Gulf seagrass beds, mostly on the Florida coast, especially Apalachicola area.
Posted on 3/30/25 at 11:58 am to Tree_Fall
quote:
Sea scallops can be great, but I find that I'm only successful half the time when I cook them. There's a very narrow window of perfection
You’re spot on.
Posted on 3/30/25 at 12:00 pm to LouisianaLady
quote:
Sea scallops can be great, but I find that I'm only successful half the time when I cook them. There's a very narrow window of perfection
I had this exact type of dish at Don Shula’s restaurant in Houston. 3 huge scallops sitting on a bed of that, corn, different colored peppers, and maybe some kind of mango or pineapple sauce…..Amazing.
Posted on 3/30/25 at 12:52 pm to Tree_Fall
quote:
Sea scallops can be great, but I find that I'm only successful half the time when I cook them. There's a very narrow window of perfection...seared and just barely cooked through.
The key is to dry them VERY thoroughly with paper towels before searing. If the moisture is still there, you don't get a good sear when they are cooked through.
Posted on 3/30/25 at 2:05 pm to Tree_Fall
quote:
Much smaller and maybe tastier are bay scallops that live in Gulf seagrass beds, mostly on the Florida coast, especially Apalachicola area.
Stingray wings punched out into little cylinders with a small piece of electrical conduit are pretty good too.
Posted on 3/30/25 at 3:18 pm to kjntgr
Keep it simple - salt, pepper, garlic, and hard sear with butter, finish the sear with some lemon juice.
So good.
So good.
Posted on 3/30/25 at 3:19 pm to KosmoCramer
The key is to dry them VERY thoroughly with paper towels before searing. If the moisture is still there, you don't get a good sear when they are cooked through.
------
This. And don't mess with them in the skillet to get the search. Flip them once, but otherwise leave them alone.
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This. And don't mess with them in the skillet to get the search. Flip them once, but otherwise leave them alone.
Posted on 3/30/25 at 3:55 pm to Tree_Fall
quote:
Much smaller and maybe tastier are bay scallops
When doing a shrimp alfredo, I usually ask for the seafood dude or dudette at HEB to grab me a handful of those small things. Gives the whole sauce a nice flavor.
Now for what may be an unpopular take, in my unprofessional opinion, scallops are probably the most overpriced menu item at a restaurant. When I want big scallops, I rather just buy them raw and cook myself.
Posted on 3/30/25 at 5:49 pm to Tree_Fall
quote:
Much smaller and maybe tastier are bay scallops that live in Gulf seagrass beds, mostly on the Florida coast, especially Apalachicola area.
Scalloping in St. Joe bay is a rite of passage in this area. To me, bay scallops are better as an ingredient (pasta, soup) whereas sea scallops are better as the star of an entree.
Posted on 3/31/25 at 8:12 am to deeprig9
quote:
Stingray wings
I can only remember seeing skate wings on a menu 3 times in my life. All 3 times they were excellent. When shopping for scallops, they should be round. I've seen square "scallops". That's definitely something else.
Posted on 3/31/25 at 9:12 am to gumbo2176
quote:This is our go-to. We then add capers and serve a light pasta on the side.
a garlic, lemon, butter sauce
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