Recipe to serve with scallops

[bungalowten]

We are having scallops tomorrow night, something that we don't do very often, and I need recipe ideas for what to serve with them.

If you have a pasta and scallops recipe that would be appreciated as well, otherwise I was just going to broil them.

thanks!

[Dawnab]

Scallops are my fave! I like them with orzo, these 2 work well, Carrot Orzo and Cheesy Orzo. I also like to have Feta Potatoes sometimes. And this is so simple, it goes nicely, Browned Buttered Egg Noodles
I usually go with a bright green veggie to add some color to the plate.

[bungalowten]

I have everything on hand for the carrot orzo, thank you!

[SarasotaCook]

I am sure I'm too late, sorry. I never broil mine. Grill pan or sear in a pan is the best way.

I have about 30 recipes just for scallops. An easy recipe is to pan saute in a mix of butter and olive oil, deglaze with white wine, add some butter, lemon juice and fresh thyme, salt and pepper. You can also use parsley. Amazing and simple.

Serve over orzo is ok, I love a thin angel hair pasta tossed with olive oil, lemon zest, scallions fine diced and a side of green beans or asparagus, roasted in the oven.

Basmati rice is also great cooked in vegetable broth or chicken broth with scallions and some fresh citrus. I often dice up fresh tangerines or mandarine oranges for a nice twist

Also scallops pan seared with the lemon white wine sauce serve with couscous on the side with scallions and then served over a bed of lightly sauteed spinach is a great way to serve the scallops.

If not to late, glad to give exact recipes. I just don't them all uploaded.
Creamy Lemony Scallops, over Kale and Jasmine Rice, a favorite

[Dawnab]

SarasotaCook wrote:
I am sure I'm too late, sorry. I never broil mine. Grill pan or sear in a pan is the best way.

I have about 30 recipes just for scallops. An easy recipe is to pan saute in a mix of butter and olive oil, deglaze with white wine, add some butter, lemon juice and fresh thyme, salt and pepper. You can also use parsley. Amazing and simple.

Serve over orzo is ok, I love a thin angel hair pasta tossed with olive oil, lemon zest, scallions fine diced and a side of green beans or asparagus, roasted in the oven.

Basmati rice is also great cooked in vegetable broth or chicken broth with scallions and some fresh citrus. I often dice up fresh tangerines or mandarine oranges for a nice twist

Also scallops pan seared with the lemon white wine sauce serve with couscous on the side with scallions and then served over a bed of lightly sauteed spinach is a great way to serve the scallops.

If not to late, glad to give exact recipes. I just don't them all uploaded.
Creamy Lemony Scallops, over Kale and Jasmine Rice, a favorite

Saved, I have got to try this.

[SarasotaCook]

Thx Dawnab, it looks like a lot but, each cooks in just minutes, and the rice is just a bag rice, although you can use any kind. And if you don't like kale use spinach.

Another easy dish is to coat them in olive oil, lime juice, cumin and chili powder. Let set 5 minutes and sear. It makes a great simple scallop dish

[Dawnab]

I had some yesterday, I let the ice coating drain, dried them on paper towels and seasoned with tarragon, salt and pepper. Tarragon is my current spice obsession, LOL. Heated some oil to wave, seared each side for 2 minutes, deglazed with some white wine then threw in a pat of butter to make a quick sauce, a spritz of lemon and wa-la!

OK, I love scallops. Not the little bay ones, they are so hard to manage, but the big sweet ones. Yum.

[Chef #1524827]

This is really useful. I am also planning to cook scallops for a couple of friends but I am lost as to what to serve with it.

[SarasotaCook]

I depends how you are making them.

A simple creamy lemon pasta Lemon Pasta, I use lots of fresh basil in my version

If they have a citrus marinade, going with a citrus rice, or a fresh corn and black bean salsa is fun.
Black Bean And Corn Salad
Sarasota's Spicy Simple Black Beans


I love sauteed fresh kale or spinach, lightly pan seared, NOT creamed with some balsamic, Orange juice and garlic

Couscous with with lemon, fresh herbs and scallions

I love
Cilantro and Citrus Couscous Salad, you could easily change up your ingredients for what you are making
Arugula, Lemon Quinoa Salad
Pineapple, Papaya, Mango Salsa over Jasmine Rice
Sarasota's Almond Citrus Rice Pilaf
4 Ingredient Tomato, Cucumber & Onion Salad
Asparagus Pasta Salad With a Creamy Lemon Dressing

Skewers of fresh oranges slices, small mushrooms and small onions that you just brush with some honey, thyme and orange juice.

[Cookgirl]

SarasotaCook wrote:



I love
Sarasota's Almond Citrus Rice Pilaf

Wow! I'm still waiting for the invitation to your house for dinner. I added that recipe to my Rice is Nice! cookbook!

[SarasotaCook]

Cookgirl wrote:

SarasotaCook wrote:



I love
Sarasota's Almond Citrus Rice Pilaf

Wow! I'm still waiting for the invitation to your house for dinner. I added that recipe to my Rice is Nice! cookbook!

Come on down ... well chilly right now, but at least we are not snowed in.

Thx, it is a great little recipe. I use it for catering a lot and it can easily be made ahead and reheated. I usually just add the almonds at the end so they stay crisp. It goes with so much which is nice.

[Cookgirl]

It includes so many things I like!

[John DOH]

Just to throw a few thoughts up in the air for your scallops, citrus really does well with them, and consider the full spectrum...lemon, lime, tangerine and grapefruit. Bweare that the use of such acid chemically cooks the meat, so they are relativelt "late" additions to what you do.

For herbsm dill, tarragon, cilantro, fennel and basil will build on your base ingredient.

Okay, these can be "Planked" on a grill to good success, but I have to agree with Kim (Sarasota) that my best successes have come from the frying pan or skillet, and dousing the meat in lime juice and covering over in garlic and onion powder with an equal mix of sweet paprika...that being said, keep a sharp eye on them, and concern yourself with "heat control", so that they get done just right and sort of "pop" when you bight into them, without the underdone taste, but avoiding being "stringy" in texture...which is why those smaller scallops are that much more challenging to "get right"!

The big guys give you a bit more forgiveness in learning the signs of being cooked, being "fully cooked" and being "ruined", and I do get a bit of a chuckle with the "Hell's Kitchen" program where Chefs are regularly challenged wit this problem, or cutting a scallop in half, which compounds the challenge.

Temperature control is "everything" (in my opinion). If you've got good, fresh, meat, any seasoning you like will probably come off like sunshine, anticipating your eater's tastes in herbs would make it outstanding, and "testing" a few on their own, unseen, by yourself, where you might make yourself "happy" with them might be the best thought I could give you.

If it tastes the "best" to you, it just might "taste" the best to your eaters, and that's the "X" ring in cooking, in my opinion...
John

[Mommy Diva]

John has some terrific tips for grilling/BBQ and planking everything (INCLUDING scallops) here:

http://www.recipezaar.com/bb/viewtopic.zsp?p=4938002#4938002

And today's home page has a nice recipe thatmight pair well with scallops:

Risotto With Peppers and Gorgonzola by Maite G.


Looks yummy to me...and risotto always sounds scallop-worthy in my book.