SarrizleP Posted January 8, 2013 Share Posted January 8, 2013 Does anybody have an excellent (and easy!) scallop recipe that's Whole30? I am planning on cooking them tomorrow. I don't have any ghee so it would be in olive oil or coconut oil. Also, what sides are generally good with them? Sad to say but the only time I can think of eating them is in seafood alfredo, which is obviously out! Thanks. Link to comment Share on other sites More sharing options...
Amy Blades Posted January 8, 2013 Share Posted January 8, 2013 I enjoy bacon-wrapped scallops if you get the large ones. Just wrap each scallop with a half-slice of bacon, secure with a toothpick, and fry in a pan until just cooked through. Great with a big green salad. Scallops are great in a stir-fry too, with a mound of broccoli, snow peas, carrots, and sweet pepper. I LOVE the stir-fry sauce from Well Fed, recipe here: http://www.theclothesmakethegirl.com/2009/10/29/best-stir-fry-sauce-ever%e2%84%a2-for-real/ Link to comment Share on other sites More sharing options...
lauragh13 Posted January 8, 2013 Share Posted January 8, 2013 I love scallops sautéed with a lot of garlic and lemon over zoodles (zucchini noodles - I sauté them in the same lemon garlic oil as the scallops). Yum yum! I might have to get some today! Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 8, 2013 Share Posted January 8, 2013 just sautee them in olive oil, season wtih a bit of salt and pepper, squeeze a little lemon juice on top. Just make sure you don't overcook them or they get really rubbery. Link to comment Share on other sites More sharing options...
SarrizleP Posted January 9, 2013 Author Share Posted January 9, 2013 I did the easy olive oil, salt and pepper route. WOW! They were awesome! Link to comment Share on other sites More sharing options...
Marie Davis Posted April 19, 2013 Share Posted April 19, 2013 I'm re-working a cookbook recipe entitled: Scallops in Vermouth with Mushroom Couscous Risotto. Couscous = Cauliflower "rice" Vermouth & Heavy cream = OJ and coconut milk... TBD Link to comment Share on other sites More sharing options...
Avalanche Posted April 19, 2013 Share Posted April 19, 2013 Scallops are one of my faves! I find them pretty tasty done simply. I lightly coat a pan with olive oil, and then let it heat up. I rinse the scallops, pat dry, and remove the "foot". Then I sear them on each side for about 90-100 seconds. Bit of salt on each, and you're good to go. Link to comment Share on other sites More sharing options...
Nadia B Posted April 19, 2013 Share Posted April 19, 2013 My go to recipes - Creamy Tomato Baked Scallops and Sweetheart Scallops. Link to comment Share on other sites More sharing options...
kb0426 Posted April 20, 2013 Share Posted April 20, 2013 Those creamy scallops sound wonderful! I think I am going to have to finish up this whole30 with that as m3 on Sunday! Link to comment Share on other sites More sharing options...
Beets Posted April 20, 2013 Share Posted April 20, 2013 Pan-seared scallops are fast, easy and very yummy. You want them creamy in the middle. http://www.finecooking.com/articles/perfectly-seared-scallops.aspx Link to comment Share on other sites More sharing options...
MelliebuStacey Posted April 22, 2013 Share Posted April 22, 2013 I'm re-working a cookbook recipe entitled: Scallops in Vermouth with Mushroom Couscous Risotto. Couscous = Cauliflower "rice" Vermouth & Heavy cream = OJ and coconut milk... TBD OMG. How`d this turn out?! My go to recipes - Creamy Tomato Baked Scallops and Sweetheart Scallops. Nad, as always...YUM. Link to comment Share on other sites More sharing options...
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