- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Bay scallops
Posted on 7/19/26 at 4:46 pm
Posted on 7/19/26 at 4:46 pm
Good afternoon. Does anyone else like to use bay scallops in recipes? I like to put them in a court bouillon and I'm adding some to a shrimp, tomato and okra stew for this evening. I like their texture and I believe it adds a different depth of unami in some dishes.
There doesn't seem to be many recipes out there for them, does anyone else have any ideas on what you can do with them. Most of the stuff online is basically seared in a skillet with some butter and a white wine and maybe a pasta. The one downfall to cooking them apparently is overcooking. Which searing them in a skillet would seem to be time consuming to get a good crust.
There doesn't seem to be many recipes out there for them, does anyone else have any ideas on what you can do with them. Most of the stuff online is basically seared in a skillet with some butter and a white wine and maybe a pasta. The one downfall to cooking them apparently is overcooking. Which searing them in a skillet would seem to be time consuming to get a good crust.
4
Posted on 7/19/26 at 4:59 pm to Maillard
My grandmother used to fry them. Haven’t had them prepared that way in a while but I loved them when she did it
Posted on 7/19/26 at 5:53 pm to Maillard
I like adding them to my seafood gumbo.
Posted on 7/19/26 at 7:00 pm to Maillard
Sea scallops are seared. Not too difficult. Just need them dry, a hot skillet and clarified butter. A minute or two on each side or sear them hard on one side and serve. Bay are usually used in pasta or saucy dishes and they do cook quick. Usually, I put them in when I take the skillet off the heat and use residual heat to warm through.
Posted on 7/19/26 at 9:04 pm to billman
quote:
I like adding them to my seafood gumbo.
Same here. I use shrimp, crawfish tails, gumbo crabs, oysters and bay scallops in my seafood gumbo.
Not a cheap dish to make, but well worth it when done right.
Posted on 7/19/26 at 9:39 pm to Maillard
These things are so versatile. We looked forward to having these on the menu every season.
They work great in any kind of fish stew/ soup application.
One of the best ways to enjoy their tender sweetness is simply searing in a rocket-hot carbon steel pan with oil & butter. Adding a bit of brunoise shallots & a couple of crushed garlic cloves. Parfumer with a few sprigs of fresh thyme and deglaze with white wine. Reduce the wine au sec and monter au burre. Garnish with fresher chopped parsley and enjoy with a toothpick.
Adding them to shrimp & okra stew sounds like a great use.
They work great in any kind of fish stew/ soup application.
One of the best ways to enjoy their tender sweetness is simply searing in a rocket-hot carbon steel pan with oil & butter. Adding a bit of brunoise shallots & a couple of crushed garlic cloves. Parfumer with a few sprigs of fresh thyme and deglaze with white wine. Reduce the wine au sec and monter au burre. Garnish with fresher chopped parsley and enjoy with a toothpick.
Adding them to shrimp & okra stew sounds like a great use.
Posted on 7/21/26 at 1:46 pm to BigDropper
I'm going to have to give this a shot. I could probably eat a pound by myself that way.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News