# Scallops **URL:** \ **Category:** Cafe Society\ **Created:** [February 18, 2012, 11:17pm UTC](https://boards.straightdope.com/t/scallops/613282 "2012-02-18T23:17:17Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [February 20, 2012, 10:37pm UTC](https://boards.straightdope.com/t/scallops/613282/21 "2012-02-20T22:37:02Z")
> [@pulykamell](#): > > 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](http://www.nuggetmarket.com/media/images/pan_seared_scallops_w_white_wine_sauce.jpg) as seared as I could get them. > > ETA: Actually, [this sad sear](http://maxineyvr.files.wordpress.com/2011/07/img_3413.jpg) better illustrates the level of searing I could get to with wet-packed. That’s not too bad…but yeah, not nearly as browned and crispy-surfaced as your first photo. Damn…I wish I had some scallops to cook now! 🙂 ---
**Author:** ![Lukeinva](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lukeinva/32/17872_2.png) [@Lukeinva](https://boards.straightdope.com/u/Lukeinva)\ **Post date:** [February 20, 2012, 10:40pm UTC](https://boards.straightdope.com/t/scallops/613282/22 "2012-02-20T22:40:13Z")
Maybe I am the only person in the world who doesn’t like scallops. Although some of these suggestions sound pretty good. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [February 21, 2012, 1:17am UTC](https://boards.straightdope.com/t/scallops/613282/23 "2012-02-21T01:17:30Z")
> [@zoid](#): > > [Scallops in Saffron Broth](http://www.eatingwell.com/recipes/scallops_in_saffron_tarragon_broth.html) is fantastic with some crusty bread. I owe you a beer, Zoid. TNAI Mrs. Plant made that tonight. I deserve some credit for emailing her the recipe, but She is The Master Chef. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [February 21, 2012, 1:31am UTC](https://boards.straightdope.com/t/scallops/613282/24 "2012-02-21T01:31:36Z")
Glad you liked it! 🙂 ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [February 21, 2012, 1:41am UTC](https://boards.straightdope.com/t/scallops/613282/25 "2012-02-21T01:41:06Z")
> [@Lukeinva](#): > > Maybe I am the only person in the world who doesn’t like scallops. Although some of these suggestions sound pretty good. You are forgiven! Go forth, eat scallops and sin no more! 🙂 ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [February 21, 2012, 1:48am UTC](https://boards.straightdope.com/t/scallops/613282/26 "2012-02-21T01:48:16Z")
Scallops + sherry = heaven I usually do them very simply - sear then deglaze with sweet Madeira, then add a thumbnail of butter and a splash of heavy cream, (salt papper, basil, to taste) stir until thick. Serve over angel hair pasta. Asparagus beside it, or baby peas dropped into the mix. Yummy! ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [February 21, 2012, 4:46pm UTC](https://boards.straightdope.com/t/scallops/613282/27 "2012-02-21T16:46:11Z")
> [@pulykamell](#): > > The problem is that, unless they are dry-packed scallops, they will be pretty much impossible to sear correctly. Therefore 90% of my scallop eating comes at restaurants :(. Frankly I’ve never seen (large or jumbo) scallop dish that was overpriced. I often find it’s one of those “break even” dishes. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 21, 2012, 4:55pm UTC](https://boards.straightdope.com/t/scallops/613282/28 "2012-02-21T16:55:47Z")
> [@lindsaybluth](#): > > Therefore 90% of my scallop eating comes at restaurants :(. Frankly I’ve never seen (large or jumbo) scallop dish that was overpriced. I often find it’s one of those “break even” dishes. As an aside, my absolute favorite scallop preparation I’ve ever had (and this goes against my more purist/minimalist tendencies) is seared scallops served with braised oxtail (or you can do short rib here, for much the same effect.) I’ve actually never been much of a “suft & turf” kind of person, but there is something about the delicate sweetness of scallops with the big, bold, beefiness of oxtails that pairs well together. I would have thought the oxtails would overpower the scallops, but they seem to have a synergistic effect on each other. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [February 21, 2012, 5:07pm UTC](https://boards.straightdope.com/t/scallops/613282/29 "2012-02-21T17:07:39Z")
> [@Johnny\_L.A](#): > > 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 dress it up just a bit? > **[Dress Up Your Dinner With Sage Brown Butter Sauce](https://www.thespruceeats.com/sage-brown-butter-sauce-recipe-1375281)** > > This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes. ---
**Author:** ![Mooch](https://avatars.discourse-cdn.com/v4/letter/m/7bcc69/32.png) [@Mooch](https://boards.straightdope.com/u/Mooch)\ **Post date:** [February 21, 2012, 5:40pm UTC](https://boards.straightdope.com/t/scallops/613282/30 "2012-02-21T17:40:16Z")
**Pulykamell** , Dirk’s Fish on Clybourn carries dry packed scallops. Ain’t cheap though. ---
**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:** [February 21, 2012, 5:45pm UTC](https://boards.straightdope.com/t/scallops/613282/31 "2012-02-21T17:45:37Z")
I ended up frying them in olive oil and garlic, tossing some capellini in the cooking oil and thyme, adding freshly-shredded parmesan cheese, and topping with the scallops. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 21, 2012, 6:25pm UTC](https://boards.straightdope.com/t/scallops/613282/32 "2012-02-21T18:25:56Z")
> [@Mooch](#): > > **Pulykamell** , Dirk’s Fish on Clybourn carries dry packed scallops. Ain’t cheap though. Oh, I know where to find 'em. Treasure Island (at least the one in Hyde Park) usually has them, too. And I think most of the Whole Foods have them, but the last time I bought them was from Treasure Island. [Previous page](https://boards.straightdope.com/t/scallops/613282.md?page=1)