Cook delicious scallops by baking or broiling.
Scallops, the tender, white seafood without the fish smell, provide a range of cooking opportunities. Harvested from mollusks, the succulent seafood comes from the abductor muscle which is normally discarded in other types of mollusks, but well-developed in scallops, according to Chef George Krumov of FinestChef.com. For easy dishes, baked or sauteed scallops provide a simple dinner with fast cooking times and very few ingredients.
Instructions
Baked Scallops
1. Preheat oven to 375 degrees. Line a cookie sheet with heavy duty aluminum foil. Tuck the foil edges into the cookie sheet to secure it to the pan.
2. Place scallops into a colander and rinse completely. Toss the scallops in the colander to drain off excess moisture.
3. Spray the foil lightly with a non-stick cooking spray. Refrain from drenching the foil with the spray.
4. Place scallops on the foil leaving 2-inches between each scallop. Spray the scallops lightly with the cooking spray.
5. Sprinkle seasoning of your choice over the scallops, including pepper, cilantro or basil. Place the scallops into the preheated oven. Set the time for 12 minutes.
6. Check the scallops after 12 minutes. Remove them from the oven when they turn white and feel firm when touched with a fork. If not quite done, leave them for another 2 to 3 minutes, checking frequently.
7. Remove the scallops from the cookie sheet using a flat spatula to free them from the foil. Place the scallops on a serving platter or toss into cooked pasta.
Saute Scallops
8. Pour 1/2 cup milk into a bowl. Place rinsed scallops into the bowl, drenching them with the milk.
9. Heat 2 tbsp. butter in a saucepan over medium heat. Watch the butter to ensure it becomes hot, but does not burn.
10. Tear off a piece of wax paper and set on the counter. Pour 1/2 cup flour onto the wax paper. Add seasonings of your choice to the flour, including pepper, basil, parsley or cilantro.
11. Turn the heat to the skillet down slightly after the butter has melted. Grasp a scallop from the milk with a pair of tongs. Lightly dip the scallops into the flour mixture, then into the hot skillet.
12. Cook the scallops 2 to 3 minutes on each side, turning the scallops once with the tongs. Remove the scallops from the skillet after turning white. Serve as a main dish or place in a salad.
Tags: Place scallops, scallops into, cookie sheet, cooking spray, including pepper,