I’ve a package of Trader Joe’s scallops in the freezer. What to do with them? If I were on my own I’d sauté them in butter and have done with it, even though they’re not very big. But I’m simple. SO suggested once that we could make pasta alfredo and put the scallops in. Might be good in a stir-fry, but I’m having the devil of a time finding snow peas up here.
Suggestions?
Wrap each one in a slice of bacon, broil till done, 10 minutes or so. You need to watch them, and turn them frequently.
What time is dinner? I can bring some wine.
Thaw them. Salt and pepper both sides liberally. Crisp up some chopped bacon in a pan, remove bacon bits. Pan fry in the remaining bacon fat over high heat for 1:30 on each side. Kill the heat and wilt some chard or kale in what’s left in the pan. Put the scallops on top of the greens and sprinkle the bacon bits on it.
Sriracha mayo is always good on top on seared scallops, too.
Bay scallops or small sea scallops?
Scallops in Saffron Broth is fantastic with some crusty bread.
I’d consider it a waste to use them in pasta alfredo. I would go with any of the above suggestions, or just sear them in some olive oil or butter and some garlic. Add some side dishes.
Scallops are like sponges that soak up whatever they’re being cooked with. I like to sear them, then add a bit of sherry to the pan to deglaze it. Remove the scallops and maybe add a bit more butter and some fresh thyme, then toss the pasta in it and top with the scallops.
I love them in a tomato-based pasta sauce, and in seafood gumbo.
Life is going to truly suck when the oceans are completely over fished. 
Scallops can be farmed.
That sounds good.
The Price Chopper used to (maybe still does) sell bags and bags of little frozen scallops. I’d thaw them and stir fry with thin fresh asparagus, lemon, and butter, took no time at all. Last time I was out to eat I ordered broiled scallops and I think I got four big ones - $11 - on a plate. Rather pricey.
Scallops have always, ALWAYS made my heart go pitty-pat. The rest of my family (for some odd reason!) gives them a pass. That means it is up to me to take care of the scallops. Oh, well!
They can have their whatever, and I’ll be in a state of bliss enjoying the squeak of each bite, and letting the sweetness cover each individual taste bud!
~VOW
I like to saute them in butter and garlic, then serve on angel hair pasta. Ratatouille works well as a side dish.
salinqmind, your stir fry sounds like a combination of two of my favorite things. I will definitely have to give it a go.
I am of the firm believe that garlic + seared scallops is one of the most simple yet divine flavor profiles in existence.
So, garlic, with whatever you decide 
If these are seas scallops and not bay scallops, searing in a very hot skillet instead of sauteeing at a lower temperature is the way to go. I’ve liked the bacon/chard recipes and the sherry wine deglazing ones the best.
My favorite (assuming sea scallops) is to rinse them, pat them dry with paper towels, liberally season with salt and pepper, sear until about a medium temperature with either olive oil or butter, and serve them with a frissee salad tossed with bacon and truffle vinaigrette, deglaze the pan with a dash of white wine and scrape that goodness over each scallop.
To me the searing thing (again, until about medium, but no more) is so important because of the crust it develops being cooked quickly at such a high temperature in the skillet, yet they retain their pliant juiciness in the interior of the scallop. Its a nice textural blend to go along with that salty, oceany-sweet briny flavor that scallops are so good for.
ETA: bay scallops really want to be sauteed at a lower temperature, and are simply awesome tossed with pasta with just about any sauce imaginable.
The problem is that, unless they are dry-packed scallops, they will be pretty much impossible to sear correctly. Wet pack scallops (which is what most of the scallops around here, are, unless you’re paying about $20/lb) contain a solution called STP, which is a phosphate solution that causes the scallops to soak up water, thus increasing their shelf life and keeping them moister. However, this also means they suck up a lot more moisture than normal, and just have so much retained water that they will not sear. You just can’t get a sear like this unless you are using dry pack scallops. And I’ve tried and tried.
No matter how much I try to dry off a wet-pack scallop, it will only get the merest hint of yellowish-brown. Nothing like a proper sear.
Here’s Cooks Illustrated’s advice for getting wet pack scallops as seared as possible. Personally, I’ve never had quite the success they seem to claim they’re getting, but dry-packed scallops are easy.
Hmm…I’ve never seemed to have that problem, but now that you mention it, the ones I buy at my local Kroger (frozen) aren’t phosphate free like the ones I used to buy from the restaurant I used to work at a long time ago and they don’t sear up quite as well. Those were phosphate free and came in what looked like a lined paint can. I was told that the phosphates were not only added as a preservative but to plump them up and make them look bigger.
I think the trick is to really pat them as dry as possible and use butter, and not much of that…just enough to keep them from sticking.
I’ll give it another shot, but I’ve tried and I’ve tried, patting it as dry as possible, getting a cast-iron pan or Calphalon skillet, heating it until the oil starts to smoke, making sure not to overcrowd (like four big scallops in pan), and this is maybe as seared as I could get them.
ETA: Actually, this sad sear better illustrates the level of searing I could get to with wet-packed.
I’ve found that scallops do well in a jerk marinade. The combination of sweet and spicy complement the flavor without overwhelming it.
