scollaps

[holly]

whats the best way to cook scollops ? bought a bag of frozen ones from my local chinese supermarket never had em before so not sure how to cook em any recipes welcome

Edited December 21, 2008 by hollycopter

[Beardo]

my favourite Scallop (Scollap is a way of cooking potato) recipe...

 

Warm salad of scallops, black pudding and pea and mint puree

by Antony Worrall Thompson

 

Preparation time less than 30 mins

Cooking time 10 to 30 mins

 

Ingredients

 

2 tbsp light vegetable oil, plus a little extra for brushing

1 black pudding, cut into 1cm thick slices

12 king scallops

salt and freshly ground pepper

For the pea and mint purée

55g unsalted butter

6 spring onions, finely sliced

175g frozen peas

1 tsp golden caster sugar

300ml vegetable stock

2 tbsp fresh mint leaves, roughly chopped

150ml double cream

sprigs of fresh mint, to garnish

sherry vinegar, boiled until reduced by half, to garnish

 

Method

 

1. For the pea and mint purée, heat a medium non-stick deep frying pan and melt half the butter until hot and foaming. Add the spring onions and cook until soft.

2. Add the peas, caster sugar, stock and remaining butter and stir together. Place a circle of greaseproof paper over the top of the mixture and allow to sweat for about 4-5 minutes.

3. Remove the paper and stir in the mint leaves and cream. Cook for another minute until all the liquid has evaporated.

4. Transfer into a food processor and blend until almost smooth, leaving some texture in the mixture. Set aside until ready to use.

5. For the scallops and black pudding, heat the vegetable oil in a frying pan and gently fry the black pudding slices until crisp. Remove from the pan and keep warm.

6. Lightly brush a heavy-based frying pan with a little extra vegetable oil and place it over a high heat until very hot.

7. Season the scallops with a little salt then place them in the hot pan and sear for one minute on each side, until browned. Remove from the pan.

8. Place a generous spoonful of the mint purée on each of four warm serving plates.

9. Arrange the scallops and black pudding slices in overlapping layers on top of the purée.

10. Drizzle the sherry vinegar reduction over the warm scallop salad and serve immediately, sprinkled with fresh mint.

Edited December 21, 2008 by nickbeardo

[holly]

scollap scollop hic edited post lagers kicked in sounds good love black pudding

[night owl]

if you can get them fresh and i mean fresh try eating them raw i dive for them and we always have a scollop dinner on the boat

[Billy.]

Easiest way:

 

Make sure they're defrosted. Get a scolding hot pan with a bit of oil and look at it as if it were a clock face.

 

Take your scallops one by one, starting at 12 and work your way round slowly and steadily. Once you've filled the clock (doesn't have to be 12 scallops) and you get back to your first, turn in over, then the next and so on. Once you're back to 12, they're done.

 

Then whatever you might wish to do with them after that: wrap in bacon etc, is up to you.

[amateur]

I put them in a green Thai curry

[pavman]

they go well with any Chorizo style sausage, or as has been said Black Pudding

[John_R]

In moments of decadence, I'll have them for breakfast, fried quickly in the same pan some bacon was done, then serve both together.

[the_haganizer]

A nice, but kinda fancy way of doing them is with black pudding and apple mash.

 

Basically 'melt' a scliced cooking apple down in a pan with a little water and sugar, when it has created a sauce type texture put it to one side to cool. Whilst this is going on make mash like normal (peel adn dice spuds, place in pan of boiling salted water and boil for around 8-10 mins depending on the size of the spuds, then mash up and season) when you have done this add the apple sauce to the mash to taste.

For the black pudding and scallops, cut the skin off the black pudding and dice into smallish cubes, fry this off in a hot pan with a tiny bit of oil until sllightly coloured and then take out and leave to drain on a piece of kitchen paper. Then turn the pan up to slightly smoking and add the scallops as described above, giving them around 1.5/2 mins either side.

 

Enjoy!

 

Robo

[Sauer]

mmmm scallops rite that got me in mood gonna have to get diving gear looked out asap again.

 

best way i had em was very basic

 

we were diving on isle o skye and just kipping in youth hostel

 

straight back aftr dive shelled em out

 

one guy bought loaf o decent brown bread and atarted toasting n buttering

 

other guy ha dpan on screaming hot and flash fry awith a little white wine and a tube o garlic paste ...TOAST N SCALLOPS WITH A CAN O TENNENTS VELVET!

 

local pub owner wlaking his dog past by came in offering to buy ...sat him down can o beer and a belly full

went to pub that nite and jesus what a lock-in that was!!!!

nobody fit to dive next morning never mind drive home!!!

 

hehehehe

 

sauer

[Zapp]

In a half shell with a dash of white wine, on the bbq

 

MMmmmmmmm

 

ZB