chap@houxa.UUCP (G.CHAPPOWSKI) (03/20/86)
Please help a 'not-so-familiar-with scallops-recipes' cook impress his girlfriend with a wonderful scallop dish! Seriously, I am soliciting favorite recipes for scallops and would like to tap the wealth of recipe knowledge which I know exists out there in net.cooks land. I am planning on something like scallops scampi, but would appreciate any and all favorite recipes offered. Any exceptional ideas regarding side dishes would also be greatly appreciated. Thanks in advance, Gregg Chapkowski (AT&T Bell Labs, Holmdel, NJ) !houxa!chap
kan@ihlpg.UUCP (Casali) (03/21/86)
> Please help a 'not-so-familiar-with scallops-recipes' cook > impress his girlfriend with a wonderful scallop dish! > > Seriously, I am soliciting favorite recipes for scallops and would > like to tap the wealth of recipe knowledge which I know exists out > there in net.cooks land. I am planning on something like scallops > scampi, but would appreciate any and all favorite recipes offered. > Any exceptional ideas regarding side dishes would also be greatly > appreciated. > > Thanks in advance, > > Gregg Chapkowski (AT&T Bell Labs, Holmdel, NJ) > !houxa!chap try wrapping large scallops in bacon. put a kish-k-bob scuor(sp?) alternated with mushrooms and put on a grill until done.
spp@ucbvax.BERKELEY.EDU (Stephen P Pope) (03/24/86)
Sauteed (sp?) scallops are extremely easy and quick. Two variations I like (qtys. are for 2): Rinse scallops. Use about 1/3 lb. per person. Over medium heat, saute' for about one min. in a small amount of olive oil, or olive oil/butter mixed, with one sliced garlic clove. Add about four sliced mushrooms, and 1/4 cup dry white wine (you are having dry white wine with your scallops. aren't you?), cover, simmer over low heat for about five min. Serve sitting in a small amount of the liquid, preferably in small shallow dishes, rather than on a plate. Version two (inspired by "La Roca Seafood Restaurant", 24th St., S.F.) Begin as above, but use four to six garlic cloves. No mushrooms, or wine, but instead use 1/2 bunch of cilantro chopped; and simmer in a few tablespoons of green-colored chili salsa, and 1.5 oz of sherry. A squirt of vinegar helps the cilanto wilt. Remove most of the cilantro to serve. Important note: do not use a RED colored salsa, or else the scallops turn out a cruddy looking brown color. Amount of salsa used depends on how hot it is, and personal taste. One of my life's most memorable dining experiences was a 1/2 pound per person SCALLOP ORGY, prepared by method one above, with a group of friends...this actually turned out to be more scallops than everybody could eat!! steve