Scallops

[manxman]

I have just been given a load of queen scallops by a friend who is skipper of a local trawler, they are probably very similar to bay scallops in the US.

Anyone got any really good recipes for scallops? Fancy trying something different.  ;)

[Wildcat]

They are good grilled with salt, pepper, garlic, lemon juice, and butter.  Have not tried smoking yet, but the same ingrediants would probably work.  May want to substitute butter with Olive Oil.

[Gizmo]

West Coast Kansan has posted a few bacon wrapped scallops (hot smoked).  I have done cold smoke several times.

For cold smoke:

Remove the small tough part of the scallop if it exists (I believe this to be the part that the scallop is attached before removal).
Soft cook some nice smoked bacon (you want the bacon done but bendable so it can conform to the scallop and still soft enough to flavor it).
Cold Smoke the scallop for 20 to 40 minutes.
Sprikle the scallop with some lemmon pepper, and or garlic, or other spices you like.
On a hot griddle (with a little butter) or grill, cook the scallop for a very short time (depending on how hot maybe 30 seconds) just so the scallop starts to change appearance less than half way, then flip and repeat on the other side (maybe 20 seconds as this side usually takes less time).  It is very easy to over cook scallops so I would error on the side of not cooking over over cooking.  You should have a nice light browning on the surface as well.  Except for the bacon, the scallop should melt in your mouth.  If you have to gnaw it, yup, over cooked.

A few links:

http://forum.bradleysmoker.com/index.php?topic=4087.0

http://forum.bradleysmoker.com/index.php?topic=4702.0

http://forum.bradleysmoker.com/index.php?topic=3382.0

http://forum.bradleysmoker.com/index.php?topic=724.0

[manxman]

Thanks guys, definately given me some food for thought!  ;)

[3rensho]

On the rare occasions when I've gotten them as fresh as yours are I just sautéed them briefly in butter with a pinch of fleur de sel.  Love that sweet, unadulterated flavor.  When I get large ones from the supermarket then I've been known to wrap a slice of bacon around them, drizzle them with melted butter containing a dash of raspberry vinegar and on to the charcoal grill.  A couple of those on a bed of young greens and a flute of Domaine Chandon really get the gastric juices flowing.

Tom

[manxman]

Hi Tom,

Another great idea.

I tend to have then either lightly sauteed in garlic butter with finely chopped smoked bacon or I just dip em in some slightly salted boiling water for a very short time and eat them unadulterated very often just with a side salad. As you say the unadulterated sweet flavour is wonderful.

It took me 3 hours just to get de-shell, clean and wash them. I froze and vacu-packed most of them but ate a good few that evening. Got enough to try a few different dishes.

The skipper of the boat is switching to the bigger King Scallops soon, have to buy him a few pints of the black stuff (Guinness) next Saturday night down the pub. Last Saturday he tried to convince me it was a good idea to buy his boat as he wants to switch to lobster fishing. :D ;)

http://s3.amazonaws.com/fafb_photos/listings/450/2529_1514.jpg

The more pints I drank the better the idea sounded!!  ;)

[3rensho]

Ah, I love that black stuff too (Guinness).  Unfortunately it doesn't seem to travel well.  The stuff one gets here in Switzerland is not in the same league as in a pub in the UK, or Dublin.

Ever tried the scallops raw, thinly sliced?  The Italians have their own version of sashimi called crudo and super fresh scallops are great that way.  Unfortunately there is no chance to get seafood fresh enough to eat raw in these parts.   :-\

Tom

[iceman]

When I was a younger pup we used to dive for scallops and abalone. The ole man would cut them both into thin slices and pound them together and roll them up and fry them in some seasoned butter. Man they were good. I don't even know were or if a guy could get abalone anymore around the west coast.
Sounds like you have some goot eats instore Manx. :P :)