REquest: Suggestions for a meal with scallops

[cypressgirl]

I really want some scallops and have been thinking on what kind of meal to create around them for myself and dh (not on Atkins). So here's the deal:

Using scallops, any type of legal preparation, and whatever veggie or side dish you wanted, what meal would you create?

**Please tell how you would prepare these things. I am sooo new to the concept of being creative in the kitchen!**

[Elizellen]

Although I am sure some members will come up with great suggestions you might get more response if you post this question in the 'recipe requests' forum too
http://www.atkinsdietbulletinboard.c...aysprune=&f=29

[not2late]

What kind of scallops do you have?

for those sea scallops, I pat them until they are dry, sprinkle them with salt and pepper. Then I heat up a skillet, add about 1/4 inch of oil to it. I sear the scallops on both sides, squirt lemon juice on them and eat with a tossed green salad and/or a nice sauteed veggie.

Also, if I know those sea scallops are super-duper fresh, I slice them into 1/8-1/4 inch slices and mix them with lime juice, alittle onion and hot pepper. I let this marinate for about 4-6 hours in the refrigerator, drain the liquid and eat. This link for serviche uses more ingredients than mine does.
http://www.kocoaskitchen.com/recipes...s/SERVICHE.htm

For those bay scallops, toss them in a pan and saute them, and cool them. Then I mix them with cooked cooled shrimp, cooked cooled calamari rings, some sliced red onion, and enough mayonnaise to lightly coat the seafood. Chill and serve it with a tossed green salad.

[cypressgirl]

Megs - Thank you for chiming in! Great ideas and I can't wait to try them! Quick question...How thoroughly do you cook scallops (for safe consumption)? I plan on using the saute suggestion!

[not2late]

Okay, for the sea scallop one, it depends on the thickness of the scallop. They are usually 1 inch thick, sometimes thicker. But the way I do it, is to watch the sides of the scallop as it cooks. As the scallop cooks it turns from a translucent white to a 'solid' white (I can't describe it in a better way than that...sorry). When that solid white color is almost half way up the side of the scallop, I flip them over and let the other side brown alittle.

[cypressgirl]

I am trying it Monday! Thanks so much for the help!

[Barbde]

I have been looking at scallops at the fish market lately. They have them wrapped in bacon. I was wondering what to do with them also, as scallops are something I have never tried. Can anyone relate what they "taste" like? Are they fishy tasting? I like fish, but I like "white" fish. I don't like really fishy tasting fish.

[cypressgirl]

No, I don't find them fishy at all. The way that I have had them gives them a sort of chewy texture ( I use the word chewy only because I can't think of a better one). They are delicious but I have never cooked them at home before, thus the thread. I bet you will like them if you give it a whirl!

[Desertthorn]

I don't think they are fishy either. They aren't my favorite as I don't think they have much flavor at all.

[cypressgirl]

I think it really is matter of what you cook them in. I love them at the Japanese place we used to go to. The saute them in butter with salt and other seasonings. I love them fried too but, well you know - I have sworn off the batter