sondray

Scallops Zinfandel

Ingredients:
8 Scallops
1/2 cup Zinfandel White Wine
2 Tbsp chopped Onions
Salt and Pepper
1 Tbsp chopped Parsley
Plain Crackers
1 clove Garlic, minced

Directions:
Rinse scallops briefly and cut large ones in half. Place scallops in a baking dish and pour the Zinfandel wine over them. Sprinkle with chopped onions, garlic, and crumbled crackers. Salt and pepper to taste. Bake for 15 minutes in oven at 350 degrees. Garnish with fresh parsley. Serves 2.

joeyoz

I know this is an old post, but I thought I would throw in how we do our Scallops. My husband is a Scuba Diver and we get fresh Rock Scallops.

Bacon Wrapped Scallop Skewers

Thin bacon cut in half
Scallops cut to desired size for skewering
Metal skewers

Wrap scallops in bacon and put on skewers. We usually do it on the grill, but you can do in under the broiler too. Just make sure it is far enough away from the burner that you don't burn or overcook. (That's why we use thin bacon. It cooks faster.) Just keep turning until the bacon is done. You don't want to overcook the scallops. It might take a couple of times to get it right, but they are so yummy this way.

redquilter

Here's a favorite:

Bay Scallop Po'boy with spicy mayo

Serves 4 Prep time 20 min.

1/3 C light mayo
1 garlic clove, minced
1 Tbsp fresh lemon juice, plus lemon wedges for serving
3/4 tsp paprika
hot sauce, to taste
salt & pepper (I don't use salt)
1/4 C plain breadcrumbs
1 Tbsp flour
1 lb Bay scallops (if you can get them - if not I suppose you can use sea scallops and cut in 1/4's) patted dry
1/2 cup vegetable oil
4 hot dog buns
4 lettuce leaves

1. in small bowl combine mayo, garlic, lemon juice, 1/4 tsp paprika & hot sauce. Season with salt & pepper if desired.

2. In med. bowl, combine breadcrumbs, flour & remaining 1/2 tsp paprika. Season with salt & pepper if desired. Add scallops and toss to coat.

3. In me. nonstick skillet heat oil over medium-high heat. Working in two batches, fry scallops, tossing occassionally until golden and cooked through. 2 - 3 minutes. transfer to paper towel lined plate using slotted spoon.

4. Spread inside of buns with spicy mayo, top with a lettuce leaf then scallops. Serve immediately with lemon wedges.

Note: This says serves 4 - but they must not be hearty eaters. I make this just for the 2 of us. You can do all the prep ahead of time, then just coat the scallops with bread crumb mix and fry when ready to eat. I use a plastic bag for the bread crumb mix - 1 less bowl to wash.


Here's another:

Bay Scallop Stir Fry

Serves 4 (so they say!) Prep time 15 min.

salt & pepper
1 C long-grain white rice
1/4 C rice vinegar
1/4 C soy sauce
1 tsp toasted sesame oil
1 1/2 tsp cornstarch
1 Tbsp vegetable oil
1 red bell pepper ribs & seeds removed, thinly sliced
2 bunches scallions, white & green parts separated, cut into 2-inch lengths
2 carrots, halved lengthwise (or quartered if large) & cut into 1 1/2 inch lengths
1 tsp minced peeled fresh ginger
1 lb bay scallops, patted dry

1. Cook rice.

2. Meanwhile, whisk together vinegar, soy sauce, sesame oil and cornstarch in small bowl. Set aside.

3. In large nonstick skillet, heat vegetable oil over med high. Add bell pepper, scallion whites, carrots & ginger. Cook, stirring occasionally, until carrots are crisp-tender 4-5 min. Add scallops & scallion greens; cook, stirring occasionally, until scallops are cooked through 2 - 3 min.

4. Whisk sauce briefly, add to skillet & cook until thickened, about 1 min. Serve over rice.

Hope you enjoy these as much as we do!

thimblebug6000

joeyoz - we've enjoyed our scallops like this at so many parties as well...mmmm........

ScubaK

Uh Oh!!!!
This food w*^&# was wondering what to cook for dinner tomorrow...
Thanks.
:D
Kirsten

blueangel

Sounds good