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Scallops question???
Posted on 9/23/11 at 1:11 pm
Posted on 9/23/11 at 1:11 pm
I recently heard that scallops in a seafood gumbo are great. 2 questions
1- Does anyone else include sea scallops in thier seafood gumbo?
2- I am acutally in more of a bisque(brown)than gumbo mood so do you think they would be as good in a bisque as in a gumbo? Merci in advance
1- Does anyone else include sea scallops in thier seafood gumbo?
2- I am acutally in more of a bisque(brown)than gumbo mood so do you think they would be as good in a bisque as in a gumbo? Merci in advance
Posted on 9/23/11 at 1:15 pm to Cutty713
Seems like that would be a great way to overcook a scallop.
Posted on 9/23/11 at 1:22 pm to Cutty713
I've purchased the inexpensive small frozen scallops and put them in a seafood gumbo, along with shrimp and crab, and it was good, not great. It gives the gumbo a little different flavor.
I probably won't do it again.
I probably won't do it again.
Posted on 9/23/11 at 1:26 pm to cheeriopiss
quote:
cheeriopiss
It's easy to overcook any seafood in a gumbo. Scallops would be no different from shrimp or crab. I basically throw my seafood in about 30 minutes before I'm ready to serve, bring the pot to a slow boil and turn the fire down to low.
Serve promptly my northern Alabama friend.
Posted on 9/23/11 at 1:42 pm to tigeryat
quote:They probally use long grain rice up there too
Serve promptly my northern Alabama friend.
Posted on 9/23/11 at 2:05 pm to tigeryat
quote:
It's easy to overcook any seafood in a gumbo. Scallops would be no different from shrimp or crab. I basically throw my seafood in about 30 minutes before I'm ready to serve, bring the pot to a slow boil and turn the fire down to low.
That seems like a long time even for large scallops-- which I'd never waste in a gumbo.
Posted on 9/23/11 at 2:14 pm to Cutty713
replace scallops(fake kind) with fresh Louisiana oysters.
Posted on 9/23/11 at 2:16 pm to GeauxldMember
quote:
large scallops-- which I'd never waste in a gumbo.
Pan sear...salt and pepper.
Gumbo
Posted on 9/23/11 at 2:27 pm to LSUPHILLY72
You want something seriously good? Dice and render off some bacon in a hot skillet. Once it starts to crisp up, add a couple of minced shallots (not green onions, dammit). Have your scallops clean and dry with salt and pepper added. Toss them in the pan for maybe 90 seconds a side until there's a nice sear. Finish with some olive oil and fresh basil and spoon it all over angel hair pasta.
Posted on 9/23/11 at 3:11 pm to GeauxldMember
quote:
That seems like a long time
Probably more like 15 minutes.
add +1 on the oysters
I pretty much stick to gulf seafood, except for maybe an Indonesian tuna steak now and then.
Posted on 9/26/11 at 11:25 am to tigeryat
Follow up, went bisque (Kary's Roux Bisque in the yellow box), crawfish, shrimp, claw crab meat and scallops, it was very good but the only difference was the addition of the scallops from anyother time I've cooked it. They didn't make that big of a difference. I probally wont put them in there again
Posted on 9/26/11 at 11:28 am to Cutty713
still have some leftovers?
Posted on 9/26/11 at 11:30 am to SaDaTayMoses
Yes, but need to add some more "meat",,, also two sirloins that I may fix up tonight, holla if you want in on it,, if I don't do something with the bisque tonight I'm going to freeze it and just add more meat when I defrost it
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