Baked Sea Scallops
By Andy Anderson WichitaChef
I absolutely love good seafood, and the only problem with living in the middle of the country (Wichita, Kansas) is that you need to make sure that “fresh” seafood you’re getting from your fishmonger is actually, really, honest-to-goodness FRESH.
This recipe is surprisingly easy to put together, and if you want that added touch, check out my: Heart's of Palm sauce recipe... excellent.
What an easy way to cook scallops! The Hearts of Palm Sauce really added to the taste of this recipe. I can't wait to serve it to my seafood loving friends. This is a very tasty dish to serve on a special occasion.
Chef's Note: We all use the microwave for a variety of purposes; however, when you use it to melt butter, slow is the way to go... a low setting for about 3 minutes.
Chef's Note: Since you will be using this dish for presentation, if you have something nice... use it.
Chef's Note: You best tools for doing this are your hands... that way you can break up any lumps.
Look: A good scallop will be cream colored or light beige. Scallops that are tinged with pink are too old and should be avoided.
Moisture: Good scallops will be relatively dry. Scallops sitting in liquid are past their prime. Avoid Scallops that are sitting in a milky liquid.
Smell: Fresh scallops have a slightly sweet aroma. Bad scallops smell like sulfur or ammonia.
Touch: A fresh scallop will be firm to the touch. Scallops too old to eat are soft and slimy.
Bob Wakeman Bigcatfish - Aug 23, 2013
Got to try this very soon.
jean miller jeannaej - Nov 10, 2013
My 13 year old wants scallops every week. If it isn't spaghetti it's scallops when we go out to eat. She want's to make this one herself.
Andy Anderson WichitaChef - Nov 10, 2013
Well, good luck...
Kitchen Crew JustaPinch - Jan 3, 2014
I shared a photo of this recipe.
Andy Anderson WichitaChef - Jan 3, 2014