Other than a saute with garlic, butter/olive oil and white wine, does anyone have a suggestion for preparation of bay scallops?
These are the little ones, not the large sea scallops. I got some at the market today and realized I already made shrimp scampi just yesterday and don’t want to make the same thing only with scallops.
You’re lucky. I rarely see bay scallops, and I prefer them to sea scallops.
I’ve just done the saute, or baked them with a breadcrumb topping.
I’ve made this recipe for scallops and angelhair pasta with both bay and sea scallops and I think it’s delicious.
That does sound good. It still has the basic garlic and wine, but with the spinach, mushrooms and tomatoes it’s a bit different.
Upon further reading (for comprehension this time) I see that the recipe is for sea scallops. I guess it would work for bay, with less cooking time.
Bay scallops are easy to deep fry. Because they are small you only need about 1/4" of oil in the pan. If they are not very wet soak them in a little milk first, then bread then with flour or fine bread crumbs. Make sure to work in the breading then let them sit a few minutes before putting them in the oil. The frying holds the flavor in the scallops and they’ll be fine over pasta or rice with tartar or other light sauces.
Another approach is to mix them with bread crumbs, butter, and your favorite seasoning to make a stuffing and stuff that into just about anything, jumbo shells, manicotti tubes, peppers or tomatoes, take your pick.
I’ve marinated them for a couple of hours in jerk marinade before cooking them.
Instead of white wine, make them with sherry in a cream sauce over pasta.
And if someone were to blend in a bit of pureed roasted red pepper? Or is that gilding the lily?
Probably be right tasty.
Thanks, folks. I’ve decided to stir fry them with vegetables, ginger, soy sauce and red pepper flakes. Roasted red pepper is not an option as they disagree with me.
I appreciate the suggestions, though. I’m saving the recipe Inner Stickler linked for a future time.
If I didn’t have pork roast crockpotting at home right now, I’d be making a shopping list for Chefguy’s suggestion!