Scallops are commonly served in their shells after cooking.
Scallops are prized for their light, sweet flavor. Though fresh scallops are found in coastal areas more often than inland areas, modern food shipping methods and flash-freezing techniques have made scallops widely available from many supermarkets and fish markets. Scallops are also quite versatile. They can easily be part of an elegant dinner when saut ed or baked, or used for salads for a simple lunch.
Instructions
Saut ed Scallops
1. Rinse the scallops under cool running tap water in a colander. Pat the scallops dry with paper towels or disposable kitchen towels.
2. Season the scallops to taste with sea salt and freshly ground black pepper.
3. Add 2 tsp. olive oil to a saut pan over medium heat and heat the oil until very hot but not smoking.
4. Add the scallops to the saut pan and cook for 2 to 3 minutes on each side. Remove the scallops from the heat to stop the cooking process.
Steamed Scallops
5. Fill the bottom pan of a large steamer half-full with cold water. Place the pan over high heat and heat the water until it reaches a rolling boil.
6. Rinse the scallops under cold running water and pat dry. Season both sides with sea salt and freshly ground black pepper.
7. Place the scallops in the top of the steamer pot and put them over the boiling water.
8. Cover the pot and cook the scallops for 4 to 5 minutes. Do not over steam the scallops or they will become tough and rubbery.
Baked Scallops
9. Preheat the oven to 350 degrees Fahrenheit.
10. Rinse the scallops with cool clean water and pat dry with paper towels.
11. Mix the 1/8 cup melted butter or olive oil per pound of scallops in a large mixing bowl. Sprinkle the scallops with sea salt and freshly ground black pepper to taste.
12. Put the scallops on a baking sheet lined with wax paper. Place the baking sheet in the oven for 22 to 25 minutes. Serve immediately, or allow the scallops to cool at room temperature for cold recipes.
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