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Scallops
21 Answers
Keep seeing these on tv...i like the look of them with chillie and garlic mmm but im not a great seafood fan...are they real fishy tasting xxx
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tinkerbelle, my friend loves them, they do smell lovely, but I am not a great seafood fan either, so I haven't tried them yet!.......really want to be brave enough though, they smell so good, we're out for lunch this weekend and so I think I'll go for it!..........will let you know!.................lol...............
Here in the U.S., there are two kinds of scallops available... one is the sea scallop and are fairly large, while the other is called bay scallops and they're much smaller.
The sea scallops have a taste (at least to me) somewhere between lobster and crab... they are fairly tender if boiled in liquids such as Cioppino and they have a mild taste. However, if they're fried, or broiled they become somewhat tough... not bad, just a stronger texture.
The smaller bay scallops are fit only for frying quickly, a little salt and pepper and the using on a fresh salad. Don't much like them and they do taste fishy...
The sea scallops have a taste (at least to me) somewhere between lobster and crab... they are fairly tender if boiled in liquids such as Cioppino and they have a mild taste. However, if they're fried, or broiled they become somewhat tough... not bad, just a stronger texture.
The smaller bay scallops are fit only for frying quickly, a little salt and pepper and the using on a fresh salad. Don't much like them and they do taste fishy...
20 Fresh queen scallops; (20 to
1 tb Oil
1 tb Fresh chopped ginger root
6 Garlic cloves; chopped
1 Green chillies; chopped (1
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Ground turmeric
1/2 ts Finely chopped fresh
Drain the scallops and leave them in the colander or sieve until you are ready to cook them. Heat the oil in a heavy-based frying pan until it is almost at smoking point. Put in the scallops and spread them out evenly. Immediately add the ginger, garlic and chillies. Toss and level out again. Dont stir as this will reduce the temperature in the pan, causing the scallops to give off their juices and become rubbery.
Toss again and add the ground spice and a few twists of fresh black pepper or chipotle pepper. Stir briefly to mix everything then taste (and add salt if necessary). Toss in the fresh coriander (chives or Italian flat parsley). The scallops should be cooked for only 2 minutes. Serve immediately with the juices that the scallops will now have given off. Toasted brioche and green salad make good accompaniments.
Tip: Coriander is a delicate herb and must be chopped carefully with a very sharp knife. If you go over repeatedly with the knife as for chopping parsely it will bruise and turn black. Can substitute snipped fresh chives or finely chopped flat parsley.
1 tb Oil
1 tb Fresh chopped ginger root
6 Garlic cloves; chopped
1 Green chillies; chopped (1
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Ground turmeric
1/2 ts Finely chopped fresh
Drain the scallops and leave them in the colander or sieve until you are ready to cook them. Heat the oil in a heavy-based frying pan until it is almost at smoking point. Put in the scallops and spread them out evenly. Immediately add the ginger, garlic and chillies. Toss and level out again. Dont stir as this will reduce the temperature in the pan, causing the scallops to give off their juices and become rubbery.
Toss again and add the ground spice and a few twists of fresh black pepper or chipotle pepper. Stir briefly to mix everything then taste (and add salt if necessary). Toss in the fresh coriander (chives or Italian flat parsley). The scallops should be cooked for only 2 minutes. Serve immediately with the juices that the scallops will now have given off. Toasted brioche and green salad make good accompaniments.
Tip: Coriander is a delicate herb and must be chopped carefully with a very sharp knife. If you go over repeatedly with the knife as for chopping parsely it will bruise and turn black. Can substitute snipped fresh chives or finely chopped flat parsley.
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The first time I ate them they were literally straight from the sea and put in boiling water and we ate them straight away. They were the best thing I have ever eaten and they did have a seafood taste but were exquisite. When I have had them since they just don't taste the same so I was really disappointed.
