# No-Brainer Scallops **URL:** \ **Category:** Cafe Society\ **Created:** [November 3, 2007, 12:50am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072 "2007-11-03T00:50:28Z")\ **Posts on this page:** 15\ **Page:** 1
**Author:** ![LVBoPeep](https://avatars.discourse-cdn.com/v4/letter/l/858c86/32.png) [@LVBoPeep](https://boards.straightdope.com/u/LVBoPeep)\ **Post date:** [November 3, 2007, 12:50am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/1 "2007-11-03T00:50:28Z")
I bought some frozen scallops (the bigger ones) from TJ’s and plan on thawing them out tonight for dinner tomorrow. What’s the simplest way to make awesome scallops? I have only made them one other way and it was just o.k. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 3, 2007, 1:00am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/2 "2007-11-03T01:00:20Z")
I just sauté them in some butter and a little garlic. Now, you know I’m a big fan of TJ’s. But I didn’t like their scallops as much as the ones I got at the local supermarket. Not bad, but I was a little disappointed. (I’ll have to try them again.) ---
**Author:** ![freckafree](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/freckafree/32/3050_2.png) [@freckafree](https://boards.straightdope.com/u/freckafree)\ **Post date:** [November 3, 2007, 1:53am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/3 "2007-11-03T01:53:50Z")
Sea scallops are totally awesome grilled. They get caramelized on the outside, and the inside remains tender and moist. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 3, 2007, 2:13pm UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/4 "2007-11-03T14:13:07Z")
Scallops will soak up the flavor of whatever you put in the pan, sorta like mushrooms. Butter and garlic with a little thyme works well. If you sear them first, then throw a bit of sherry in for a few moments, that works well, also. Don’t overcook. We like them on pasta that’s been tossed in a light white sauce, or even just in olive oil. ---
**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\ **Post date:** [November 3, 2007, 2:29pm UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/5 "2007-11-03T14:29:05Z")
Here to reinforce two words in Chefguy’s response: **Don’t Overcook** ---
**Author:** ![AuntiePam](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@AuntiePam](https://boards.straightdope.com/u/AuntiePam)\ **Post date:** [November 3, 2007, 3:38pm UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/6 "2007-11-03T15:38:47Z")
I’ve tried sauteeing them but I’m not crazy about the milky juice that comes out. We wrap them with a slice of bacon and grill them. Sometimes we fry the bacon a little bit first, if the bacon is thick, so the scallops don’t get overdone. My husband had them this way at a bar in Florida. They were served with a dip made of a can of Underwood deviled ham and a jar of pimento cheese spread, and some minced onion. It sounds gross but it’s really good. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [November 3, 2007, 4:11pm UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/7 "2007-11-03T16:11:20Z")
Sea scallops very much rely on quality to be good. If you start with bad scallops, there’s nothing you can do to make them good. They’ll be, at best, tasteless, and at worst, they’ll be bitter from the stuff they put on them to preserve them. But when you get good scallops, they are wonderful. They are sweet and buttery. My favorite way to make them is to dredge them in Wondra flour and saute in butter, bacon fat, or a mix of both. Oh, and here’s the recipe for my Warm Scallop Salad with Tomato Concasse: Concasse: Fry up a couple pieces of bacon. Reserve fat. Crumble bacon. Peel and de-seed 2 tomatoes (to easily peel tomatoes, cut an X in the bottom of the tomato and drop into boiling water. When the skin starts to peel, pull them out and put in cold water. When they’re cool enough to handle, the skins will come right off) Dice tomato flesh into 1/4 inch pieces. Mix in bowl with the crumbled bacon. Add salt, pepper, and a bit of olive oil and balsamic vinegar to taste. Scallops: Mix some Wondra flour with salt & pepper. Dredge scallops in Wondra flour. Heat some of the bacon fat in a skillet. Throw some butter in if you want. Place scallops in pan, cook for a few minutes on each side to desired doneness. Vinegarette: Whisk 2 t. mustard and 2 T. Balsamic Vinegar together. Slowly add about 1/3 of a cup of olive oil while whisking. Season with Salt and Pepper. Assembly: Clean and cut up a head or so of Boston Bibb lettuce. Toss with a little bit of the vinegarette. Put in bowls. Add a healthy dose of the concasse on top. Place scallops on top of concasse. Sprinkle with parmesan cheese. Drizzle with more vinegarette. Lovely lovely lovely… ---
**Author:** ![UltraVires](https://avatars.discourse-cdn.com/v4/letter/u/ecccb3/32.png) [@UltraVires](https://boards.straightdope.com/u/UltraVires)\ **Post date:** [November 5, 2007, 1:22am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/8 "2007-11-05T01:22:38Z")
[QUOTE=freckafree] Sea scallops are totally awesome grilled. They get caramelized on the outside, and the inside remains tender and moist. [/QUOTE] My vote is for this as well. Really there is no bad way to cook scallops unless they aren’t too fresh to begin with and/or you overcook them. People are too afraid of undercooking scallops and it is pretty hard to do so. As long as they are warm and white (not that brownish, stringy look when they are raw), then you are doing good. When they get rubbery, you’ve cooked them too much.. ---
**Author:** ![Mikemike2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikemike2/32/305_2.png) [@Mikemike2](https://boards.straightdope.com/u/Mikemike2)\ **Post date:** [November 5, 2007, 2:00am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/9 "2007-11-05T02:00:40Z")
The butter and garlic simple recipe is a great way to go. I like to grind up pistachios with salt and pepper and push one end of a lightly oiled scallop into it. Adding a little melted butter helps. This gives you one great crusty end if done on a grill. I finish with a little fresh lemon juice. ---
**Author:** ![LVBoPeep](https://avatars.discourse-cdn.com/v4/letter/l/858c86/32.png) [@LVBoPeep](https://boards.straightdope.com/u/LVBoPeep)\ **Post date:** [November 5, 2007, 5:18am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/10 "2007-11-05T05:18:30Z")
Hey, Well… I did the grilled scallops wrapped in bacon. They turned out pretty good…well after we put them back on the grill. I had Steve Raichlen’s Barbecue book and I cooked them 2 min longer per side than it said but they still came out underdone. I think I need some charcoal grill tips more than anything else :smack: . I use my grill all the time for steaks and salmon mostly but I knew they didn’t look done to me but was paranoid about overcooking them. But I took note of how they “looked” once we put them on for another couple of minutes and am ready to try again without looking at the clock and only looking at the scallops. I do feel they were decent scallops at least, so would buy TJ’s scallops again. I had visions of Gorden Ramsey’s Kitchen where he pukes up a rancid scallop that the cook gave him- but they weren’t nearly that bad LOL. Thanks for the tips! ---
**Author:** ![LVBoPeep](https://avatars.discourse-cdn.com/v4/letter/l/858c86/32.png) [@LVBoPeep](https://boards.straightdope.com/u/LVBoPeep)\ **Post date:** [November 5, 2007, 5:20am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/11 "2007-11-05T05:20:24Z")
[QUOTE=Mikemike2] The butter and garlic simple recipe is a great way to go. I like to grind up pistachios with salt and pepper and push one end of a lightly oiled scallop into it. Adding a little melted butter helps. This gives you one great crusty end if done on a grill. I finish with a little fresh lemon juice. [/QUOTE] Yum.. that sounds really good- do you just drizzle the melted butter on the pistachio crust scallop? ---
**Author:** ![missred](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/missred/32/14096_2.png) [@missred](https://boards.straightdope.com/u/missred)\ **Post date:** [November 5, 2007, 7:23am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/12 "2007-11-05T07:23:11Z")
I usually saute them in butter and garlic too, then serve them with ratatouille and jasmine rice. ---
**Author:** ![Argent\_Towers](https://avatars.discourse-cdn.com/v4/letter/a/e8c25b/32.png) [@Argent\_Towers](https://boards.straightdope.com/u/Argent_Towers)\ **Post date:** [November 5, 2007, 7:57am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/13 "2007-11-05T07:57:01Z")
Fuck your no-brainer scallops. I only eat shellfish with an IQ of at least 120. ---
**Author:** ![Mikemike2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikemike2/32/305_2.png) [@Mikemike2](https://boards.straightdope.com/u/Mikemike2)\ **Post date:** [November 5, 2007, 10:30am UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/14 "2007-11-05T10:30:03Z")
[QUOTE=Smokinjbc] Yum.. that sounds really good- do you just drizzle the melted butter on the pistachio crust scallop? [/QUOTE] Yes, I usually add some after the pistachio has grilled some and firmed up a little so I don’t wash it off. ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [November 5, 2007, 12:45pm UTC](https://boards.straightdope.com/t/no-brainer-scallops/425072/15 "2007-11-05T12:45:36Z")
I like to dust them with a bit of chili powder (or any dry seasoning you like) and sear them at ungodly high heat (using a high heat oil like peanut oil) in a cast iron skillet for a couple of minutes each side. Once done, squeeze a bit of lemon over them and serve them atop a bed of angel hair or rice.