Scallops... I need some recipes to cook for one person.
Discussion
I have a tub of scallops that are frozen in a box and its about time I should eat them.
however I'm the only person who can eat them, so I need a few dishes that I can do that can be stored for a few days (cooked) whilst I get through them all.
the tub is probably 400g or so as it was from Billingsgate and was the size of a small ice cream tub.
Obviously, I will probably start on a weekend and it will be bacon and scallop sarnie or maybe black pudding and scallop, but then the ideas run out there.
however I'm the only person who can eat them, so I need a few dishes that I can do that can be stored for a few days (cooked) whilst I get through them all.
the tub is probably 400g or so as it was from Billingsgate and was the size of a small ice cream tub.
Obviously, I will probably start on a weekend and it will be bacon and scallop sarnie or maybe black pudding and scallop, but then the ideas run out there.
Do you mean pre cooking the scallops and storing them? They will not be nice after they've been pre cooked and left. Best to cook them as you need them.
Also best way to cook them is just simply like the poster above has explained. I could sit there and eat a kilo of them just seard and seasoned
Also best way to cook them is just simply like the poster above has explained. I could sit there and eat a kilo of them just seard and seasoned
Some lightly cured cerviche may keep a bit. However scallops do last longer refrigerated than most fish before becoming inedible. So not neccessary to eat in one day.
Anyway my scallop day recipe would be as follows.
Breakfast: scallops with blackpudding and sour dough crumb and hollandaise.
Lunch scallop risotto use some scallop trimmings and roe to make a stock for it plus scallop tartar to start.
Mid afternoon Apperitiffs and scallop cerviche.
Starter of scallop with lemony carrot puree and glazed baby carrot
Scallop thermadore. (Loads of scallops on a dish with creamy sauce made from trimmings etc topped with breadcrumbs. Baked. Dribble
Scallop ice cream to finish. (Might be horrible but worth a punt)
Simply pan fried scallops in plenty butter for midnight feast.
Some salad leaves dressed in scallop roe dressing to make it healthy.
Anyway my scallop day recipe would be as follows.
Breakfast: scallops with blackpudding and sour dough crumb and hollandaise.
Lunch scallop risotto use some scallop trimmings and roe to make a stock for it plus scallop tartar to start.
Mid afternoon Apperitiffs and scallop cerviche.
Starter of scallop with lemony carrot puree and glazed baby carrot
Scallop thermadore. (Loads of scallops on a dish with creamy sauce made from trimmings etc topped with breadcrumbs. Baked. Dribble
Scallop ice cream to finish. (Might be horrible but worth a punt)
Simply pan fried scallops in plenty butter for midnight feast.
Some salad leaves dressed in scallop roe dressing to make it healthy.
Edited by Pete Franklin on Wednesday 23 January 23:45
Don't mess up with scallops, they are such delicate little things. As explained above:
Butter in a pan until it bubble,
Scallops in for 30 seconds on each side max,
Salt, pepper, take them out.
Add a dash of lemon juice in the pan and a very cold slice of butter then gently move your pan on the side of the stove to melt the butter but without the flame under neath.
I Rarely serve scallops any other way unless asked for a certain flavour.
Butter in a pan until it bubble,
Scallops in for 30 seconds on each side max,
Salt, pepper, take them out.
Add a dash of lemon juice in the pan and a very cold slice of butter then gently move your pan on the side of the stove to melt the butter but without the flame under neath.
I Rarely serve scallops any other way unless asked for a certain flavour.
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