Cooking & Baking
Related: About this forumA Simple Treatment for Stunning Scallops
Pan-seared or grilled, these sea scallops make for a showstopping summer centerpiece, with a corn salsa served alongside.
'Sea scallops, with their beautiful fan-shaped shells, are prized among the luxury seafoods, along with lobsters and crabs. As with many such things, the simplest preparations are usually the best: My go-to approach with scallops is to pan-sear or grill them, which concentrates their flavor and gives them a crisp exterior.
Though very fresh scallops may be eaten raw, sliced thinly as for an Italian crudo or turned into a Mexican ceviche, I think cooked scallops are best when they are medium in the center, not rare.
For a July sea-scallop supper, I paired grilled jumbo scallops with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime.'>>>
https://www.nytimes.com/2018/07/13/dining/sea-scallop-recipe.html?
Grilled Sea Scallops With Corn and Pepper Salsa
https://cooking.nytimes.com/recipes/1019409-grilled-sea-scallops-with-corn-and-pepper-salsa
pangaia
(24,324 posts)If I want to see the recipe I have to give them my--
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NO WAY are they getting my DU password...
12 medium tomatillos, husks removed, roughly chopped (about 1 cup)
1 jalapeño, seeds and veins removed to lessen heat if desired
2 large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
2 medium sweet red bell peppers, or a mixture of colors, finely diced
1 small red onion, finely diced
2 tablespoons lime juice
Salt to taste
FOR THE SCALLOPS:
12 large sea scallops (about 1 1/2 pounds)
Salt and pepper
2 tablespoons extra-virgin olive oil
Lime wedges, for garnish
Cilantro sprigs, for garnish
Nutritional Information
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PREPARATION
Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (Its O.K. to lift an edge to peek, but dont try to turn the scallops until they have colored well or theyll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
BOURBON!? Mon dieu!
pangaia
(24,324 posts)So excited.. CAPS lock..
PS BOURBON-- BULLEIT 10 year
elleng
(130,895 posts)ENJOY!
Vinnie From Indy
(10,820 posts)YUM!!!!!
emulatorloo
(44,120 posts)BigmanPigman
(51,590 posts)I would have to take out a loan. They have been my favorite seafood since I was 8, next came lobster and shrimp. I had a Dr Seuss book where you write facts about yourself (for kids). I spelled it "scalips" at the time. I also wrote that my hair that was 28 inches long (I could sit on it, first haircut was when I was 14).
emulatorloo
(44,120 posts)Great story about what you wrote in your Seuss book.
Saviolo
(3,282 posts)Well, that's an almost impossible tightrope to walk! The difference between rare and medium in the middle of a scallop is a difference in seconds of cooking time, really. My concern is always aiming for medium and by the time the carryover is done it's chewy!
Also, I adore scallops, but I shouldn't eat them very often, because they're a gout trigger.
elleng
(130,895 posts)Hope they don't contain caffeine, as I just learned it triggers heartburn, so I'm leaving coffee and chocolate!
Friend suggested having the scallops next Friday, do I'm ALL IN!
Saviolo
(3,282 posts)Scallops, mussels, clams, and oysters all have either high or moderate purine levels, which is what leads to the uric acid buildup in your joints for gout. It's not going to stop me, but I do have to make sure I take it a little easier.
Also, the good news is that red wine actually helps to reduce instances of gout, so yay!
Also also, it's not like I'm going to stop eating stuff like this:
elleng
(130,895 posts)2 such delicate flavors.