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Started By
Message
Frozen scallops at Sams
Posted on 12/16/11 at 12:00 pm
Posted on 12/16/11 at 12:00 pm
anyone ever try hese? Whats the best way to cook them?
6
Posted on 12/16/11 at 12:06 pm to LSUEnvy
What does the bag say Bay or Sea? If Sea there is a bit of material that is visible(a little tendon/actually the foot) that needs to be pulled off. Flash saute them, they will have evidence of searage on them.
Posted on 12/16/11 at 12:10 pm to CITWTT
They had 2 kinds some smaller ones (bay)? and the large ones (sea)? the large ones were about 2-3 inches diameter, those werwe the ones I wanted to try. Never cooked them so was thinking of trying something different. Do you cook all the way through?
Posted on 12/16/11 at 5:39 pm to LSUEnvy
I tried them onec. Grilled the first batch with a little Tony's. Not bad but needed the Tony's to give them any taste. Sauteed the next batch with more Tony's. Better.
Posted on 12/16/11 at 11:02 pm to tigerfan182
Season with tony or slap your momma, olive oil. Wrap with bacon and cook on grill until bacon is done. Delicious.
Posted on 12/17/11 at 4:06 am to jmon
Don't forget the clarified butter for a dip.
Posted on 12/17/11 at 4:23 am to LSUEnvy
quote:You'd be surprised how often scallops are overcooked. I prefer them medium rare. The longer you cook them, the tougher they'll be. Just a couple of minutes on both sides in some butter and you're good to go. They're probably one of the easiest meats you'll ever cook.
Do you cook all the way through?
Posted on 12/17/11 at 6:44 am to jmon
quote:I think these will be a tad overcooked.
Wrap with bacon and cook on grill until bacon is done
Posted on 12/17/11 at 8:17 am to OTIS2
Yep.
First thaw them and pat dry, season how you like. I like just salt and pepper. Melt butter in a pan with maybe a tablespoon of oil until medium hot, sear a couple of minutes on each side then plate and pour butter over.
First thaw them and pat dry, season how you like. I like just salt and pepper. Melt butter in a pan with maybe a tablespoon of oil until medium hot, sear a couple of minutes on each side then plate and pour butter over.
Posted on 12/17/11 at 8:39 am to LSUEnvy
I buy them from there ever once in a while. They are sea scallops. Just be very picky picking your pack out. Scallops freezer burn easily. Make sure all the scallops in the pack are fresh looking with no freezer burn, or funny white colorations. Also try to use them up within a few weeks of getting them home.
That said these scallops are fairly decent. Just don't over cook them.
That said these scallops are fairly decent. Just don't over cook them.
Posted on 12/17/11 at 1:00 pm to LSUEnvy
Had these last week, thaw out pat dry season with tonys , garlic powder, salt and pepper and sauteed in butter. Came out pretty good.
Posted on 12/17/11 at 1:03 pm to LSUEnvy
Get fresh scallops or nothing.
Posted on 12/17/11 at 2:18 pm to TigerChef
They're probably punches of ray wings.
Posted on 12/17/11 at 3:58 pm to spens
Looked at them today at Sam's and I doubt they are real scallops. Way too big and they looked like they were punched out of ray wings. Way too uniform and thick at the edges.
Posted on 12/17/11 at 4:09 pm to TigerChef
quote:
Get fresh scallops or nothing.
You could be right.
Posted on 12/17/11 at 6:49 pm to Kcrad
It amazes me that someone would put Cajun seasoning on scallops. Just wet a spoon, dip it in Tony's and lick, same thing, a lot cheaper. Now you have all the flavor you can stand. Now go put some Velveeta and Rotel's on lump crabmeat.
Posted on 12/17/11 at 6:53 pm to andouille
quote:
It amazes me that someone would put Cajun seasoning on scallops. Just wet a spoon, dip it in Tony's and lick, same thing, a lot cheaper. Now you have all the flavor you can stand. Now go put some Velveeta and Rotel's on lump crabmeat.
Posted on 12/18/11 at 1:08 pm to LSUEnvy
I find it hard to get a good sear on a frozen scallop unless you drain and pat and dry the hell out of them. I usually only use frozen in a sauce or cioppino situation if fresh are not available or look bad.
Posted on 12/18/11 at 1:26 pm to LSUEnvy
quote:
Frozen scallops at Sams
Really?
Posted on 12/18/11 at 1:39 pm to andouille
quote:
put some Velveeta and Rotel's on lump crabmeat.
You may be on to something...
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