Scallops

[swansea v6]

I have just been given 12 scallops (freshly caught off hastings today) and two rainbow trout. So any ideas for a birthday dinner tomorrow evening?????

[eightseventhree]

Scallops
fried with a little garlic and olive oil

and serve with a nice fillet steak for surf and turf style


Thats it

trout . . erm BBQ!

Edited by eightseventhree on Thursday 20th March 16:06

[JakeR]

Scallops make a bloody marvellous stir fry.

you could also steam or bake the trout in an asian style, to keep the whole thing on an Oriental tip.

Or, as our learned friend says, they are a blinder on a bbq!

[TIGA84]

swansea v6 said:

I have just been given 12 scallops (freshly caught off hastings today) and two rainbow trout. So any ideas for a birthday dinner tomorrow evening?????

Poncey:

Pan fry the scallops 30 secs each side. season.

Large dollop mushy peas (you can make your own, I can never be bothered.)

Blend some fresh mint and xtra Virgin together with a squeeze of lemon.

Drizzle a little over and serve with a little frisee salad. (one small dollop for each scallop to be sat on.)

I you have biggish scallops then 3 each as a starter, or 6 for a main.

Simple:

Wrap fish in foil after seasoning and a drizzle of oil and a wedge or two of lemon.

Bung in oven

Serve on hot buttered brown thick toast with Mayo/Tartare/hot sauce of your choice. You could sling some parsley over if you want as well, and/or a glug of Extra Virgin.

[bint]

Ready Steady Cook now on BBC2.

Scallops wrapped in bacon.

Scallops with a curry & vanilla sweet potato puree

Scallops with bacon and watercress and a peach salsa.

[dickymint]

TIGA84 said:

Pan fry the scallops 30 secs each side. season.

I defy anybody to actually time the frying of scallops for 30 seconds exactly each side, eat them and say they are cooked.

[sleep envy]

JakeR said:

Or, as our learned friend says, they are a blinder on a bbq!

also, grill some streaky bacon so it's just cooked, wrap it around the scallop and pop it on the BBQ

[swansea v6]

Cheers for the replies guys, some very good ideas!!! Only problem is I don't want to leave them until tomorrow I want them now!!

[sleep envy]

in that case fried in chilli butter

[smiller]

Next time you get some scallops*, sv6, try slicing the meat really thin, then marinading them in an infusion of lime juice and freshly chopped chilli for 4 hours minimum in the 'fridge.

Serve with a little salad, and a drizzle of the marinade.

• make sure that the scallops are as fresh as possible; no more than a day old, as the acid in the lime juice only just "cooks" the flesh

[swansea v6]

I ended up cooking:

French onion soup with ciabatta, covered in caramilised (burnt!!) onions and cheese as a starter

Risotta with mushrooms, onions and peas cooked in garlic butter, with homemade (haddock/cod, onion, hard boiled egg, potato) fish cakes, plus scallops cooked in garlic and paprika!!

Pudding was whisky/panattone (sp) bread and butter pudding

Was very, very nice!!!!

[smiller]

Sounds awfully good!

How did you do the whiskey / panettone / bread & butter pudding? I like the sound of that.

[dcw@pr]

dickymint said:

TIGA84 said:

Pan fry the scallops 30 secs each side. season.

I defy anybody to actually time the frying of scallops for 30 seconds exactly each side, eat them and say they are cooked.

course it is

never had seared tuna?

[escargot]

dcw@pr" Target="_blank">class="forumQuoter">dcw@pr said:

dickymint said:

TIGA84 said:

Pan fry the scallops 30 secs each side. season.

I defy anybody to actually time the frying of scallops for 30 seconds exactly each side, eat them and say they are cooked.

course it is

never had seared tuna?

Absolutely. Scallops can be eaten raw so 30 seconds is more than enough.

[dickymint]

escargot said:

dcw@pr" Target="_blank">class="forumQuoter">dcw@pr said:

dickymint said:

TIGA84 said:

Pan fry the scallops 30 secs each side. season.

I defy anybody to actually time the frying of scallops for 30 seconds exactly each side, eat them and say they are cooked.

course it is

never had seared tuna?

Absolutely. Scallops can be eaten raw so 30 seconds is more than enough.

Agreed if you like raw scallops - personally I like a bit of texture. Don't get me I like some raw stuff. The point I'm trying to make is that most TV chefs harp on about flash frying but if you actually time it it's twice as long.

PS. I've had loads of Korean fish sliced from live fish and loved it (this is very thinly sliced and highly seasoned). But please NOT whole scallops.

[swansea v6]

smiller said:

Sounds awfully good!

How did you do the whiskey / panettone / bread & butter pudding? I like the sound of that.

It was a recipe taken from one of Gordon Ramsey's books, basically use panettone insted of bread, butter it. Soak the panetonne in 300ml of milk plus 300mls of double cream, add 4 tablespoons of whisky, some chopped prunes, sultanas and leave it for 30 mins for the panettone to absorb all the liquid. Then bake it, was absolutely stunning, well worth making.

[Flawed]

I too have some Scallops waiting for me in the fridge (is it Scallop season? ) I got given some black pudding on Saturday so I am going to have them fried together. I also have some Brussels sprouts to use up so thought about frying them in some garlic to accompany? The flavours sound like they will wok well together in my head and will hopefully translate well to the plate and taste buds!

[dickymint]

Flawed said:

I too have some Scallops waiting for me in the fridge (is it Scallop season? ) I got given some black pudding on Saturday so I am going to have them fried together. I also have some Brussels sprouts to use up so thought about frying them in some garlic to accompany? The flavours sound like they will wok well together in my head and will hopefully translate well to the plate and taste buds!

Sounds great to me. Maybe with a dollop of apple sauce?

[smiller]

swansea v6 said:

smiller said:

Sounds awfully good!

How did you do the whiskey / panettone / bread & butter pudding? I like the sound of that.

It was a recipe taken from one of Gordon Ramsey's books, basically use panettone insted of bread, butter it. Soak the panetonne in 300ml of milk plus 300mls of double cream, add 4 tablespoons of whisky, some chopped prunes, sultanas and leave it for 30 mins for the panettone to absorb all the liquid. Then bake it, was absolutely stunning, well worth making.

Cheers, chap!

[swansea v6]

smiller said:

swansea v6 said:

smiller said:

Sounds awfully good!

How did you do the whiskey / panettone / bread & butter pudding? I like the sound of that.

It was a recipe taken from one of Gordon Ramsey's books, basically use panettone insted of bread, butter it. Soak the panetonne in 300ml of milk plus 300mls of double cream, add 4 tablespoons of whisky, some chopped prunes, sultanas and leave it for 30 mins for the panettone to absorb all the liquid. Then bake it, was absolutely stunning, well worth making.

Cheers, chap!

Oh yea and before baking sprinkle brown sugar over the top....and when it comes out the recipe says to melt some apricot jam and brush it over the top, but instead I melted some rasberry jam with some port and poured that over mmmmmmmmmmmmmmmm