Looking for a great scallop recipe

[beac]

We are off the visit some friends later this week and will have access to really fresh scallops. I've been trawling the internet for recipes, but would love to hear about some of your favorites. Especially interested in "seared" preparations.

Hope everyone is having a delicious 2010 so far!

[Warpy]

1. The less you do to exquisitely fresh seafood, the better

There are two varieties of scallop, the tiny bay scallop and the large, meaty sea scallop. The former were always pricey so my experience is with the latter, which I either bought right off the boat and shucked myself or got in barter. The latter is what you need to use if you're going to sear them.

Seared scallops are not my favorite, since I find them overcooked on top and bottom and a little undercooked in the middle, but what you do is season the scallop and put it into a screaming hot oiled skillet and don't move it for a couple of minutes, then turn it over to finish. You'll get a crunchy sear on the outside that way. The first side usually develops a good sear, the second not so much.

My own favorite way to cook sea scallops was over charcoal, just skewer, bathe in a garlicky salad dressing, and grill. I loved those with a side of sauteed mushrooms and dark greens.

[Stinky The Clown]

2. I like the big sea scallops seared

Start by draining and then patting fry each scallop. Wet scallops will not sear.

Melt a mix of olive oil and butter in a big skillet. Use one without the nonstick if you have one. Get the pan blast furnace hot. Place the scallops in it carefully - and here's the key to getting seared scallops and not steamed scallops - making sure that the scallops are separated from each other by a distance equal to their size. Be prepared took in batches if need be.

Allow them to sit, undisturbed for a few minutes until they develop a nice, gold crust and release easily from the pan. Turn them and cook until done as you like them. Since you can eat them raw, we tend to slightly undercook them. They turn quickly tough and dry if overcooked.

If scallops remain, add some additional oil and butter if need be and do the second batch.

When the scallops are done, pour off most of the hot oil and and exuded scallop liquor that may remain. lower the heat. Add a pat of butter. Saute some very finely minced garlic. Now deglaze with a dry, fruity white wine. A riesling is good. Or go the other way and degalze with dry vermouth. You'll only need about a 1/4 cup of liquid. Quickly add some chopped fresh herbs of your choice (we like fresh parsley with some fresh oregano mixed in - although parsley alone will do nicely). Add another pat of butter at the very end. When it is melted, the dish is done.

Plate the scallops, top with the pan sauce and enjoy. We often serve this on a bed of jasmine rice.

[elleng]

3. Not what you're looking for but, a great one:

http://www.recipezaar.com/delicious-coquilles-st-jacques-372864