scallops - my version

fshsltwtr · 06-13-2008, 04:45 PM

picked up some fat sea scallops at Sunny's (Boston Fish Pier).

preheated the fry pan until nice hot....in the meantime,

1-2 T Olive Oil
1-2 T honey
1/2 - 1 shallot
juice of 1 lime - i use lime instead of lemon..more flavor IMO
1 T +/- dijon mustard OR 1 T +/- whole grain mustard
< 1/4c chopped parsley or cilantro - depends on taste
kosher salt
fresh ground pepper

combine, should be pasty in texture. let sit for <20-30 minutes....with all seafood, i don't like to marinade for much more than 20-30min. takes away from the taste of the fish...IMO.

Remove and pat dry, save marinade.

1-2 T olive oil - not extra virgin!! (burns at high temps).
for extra 'flavor' add a T of unsalted butter to oil...oil will prevent butter from burning.

arrange scallops in pan so they don't touch and there's enough room so when you turn them, they are on a fresh part of the pan.

after 2min, maybe 2 1/2min, flip.

after 1 min, add marinade - if you choose.

cook for another 1-2 minutes...remove...pour cooked marinade on scallops...

serve over bed of lettuce

enjoy!

Fishin-N-Wishin · 06-13-2008, 05:55 PM

Thanks for the recipe'! Scallops open in FLA July 4th. I'll use it that day

hotshot1 · 06-14-2008, 12:01 PM

Thanks printed it out will try next time.

06-13-2008, 04:45 PM	#1
fshsltwtr Got fish Join Date: Oct 2006 Location: Charlestown, MA Posts: 187 Credits: 1,223.9 Occupation: Trader	scallops - my version picked up some fat sea scallops at Sunny's (Boston Fish Pier). preheated the fry pan until nice hot....in the meantime, 1-2 T Olive Oil 1-2 T honey 1/2 - 1 shallot juice of 1 lime - i use lime instead of lemon..more flavor IMO 1 T +/- dijon mustard OR 1 T +/- whole grain mustard < 1/4c chopped parsley or cilantro - depends on taste kosher salt fresh ground pepper combine, should be pasty in texture. let sit for <20-30 minutes....with all seafood, i don't like to marinade for much more than 20-30min. takes away from the taste of the fish...IMO. Remove and pat dry, save marinade. 1-2 T olive oil - not extra virgin!! (burns at high temps). for extra 'flavor' add a T of unsalted butter to oil...oil will prevent butter from burning. arrange scallops in pan so they don't touch and there's enough room so when you turn them, they are on a fresh part of the pan. after 2min, maybe 2 1/2min, flip. after 1 min, add marinade - if you choose. cook for another 1-2 minutes...remove...pour cooked marinade on scallops... serve over bed of lettuce enjoy!

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06-13-2008, 05:55 PM	#2
Fishin-N-Wishin Salon puppy Join Date: Apr 2008 Location: West Coast FLA Posts: 118 Credits: 1,211.7 Boat: 22' Pursuit Home Port: Hernando Beach/Hudson Best Catch: That depends...	Thanks for the recipe'! Scallops open in FLA July 4th. I'll use it that day

06-14-2008, 12:01 PM	#3
hotshot1 Crab mustard is good Join Date: Oct 2006 Location: Matawan NJ Posts: 740 Credits: 1,397.2 Occupation: veterinarian	Thanks printed it out will try next time.