Conference turris::cooks

    
    Hi,
    
       Did you know that most Artists are good cooks too? :-)
    Well I make scallops quite often because the're low in calorie, here's
    how I prepare them:  
        
         I find that 3/4 lb of bay scallops serves two, adjust amounts
         accordingly
         Cover the bottom of a shallow baking dish ( like a pie plate )
         with white wine ( a simple table wine ) about 2 tbsp. 
         Place the scallops in the dish, pour 2 tbsp melted butter over
         the scallops evenly, sprinkle with breadcrumbs lightly to cover
         scallops. Then sprinkle very lightly with grated parmesan cheese.
         Salt, pepper, and season to taste -- some suggestions include
         cajun spice ( light ) or parsley, a slight amount of trragon
         works, or a sprinkle of oregano...but I find that the seasoned
         4-C breadcrumbs flavor nicely...then sprinkle with fresh lemon
         juice about 1 tablespoon worth.  Bake uncovered about 20-25
         minuts.  The parmesan cheese should be just browning when you
         take it out, if not, broil for no more than one minute -- keep
         watch! 
         
         To lower the caloric value - omit the butter
    
         oh, and increase cooking time by ten minuts for sea scallops.
    
         careful not to add too much liquid and always drain scallops well
         because they generate quite a bit of theri own juice while
         cooking...
         
         enjoy,
           Nancy Newsted

Has anyone ever tried sea scallops on the grill? 

I was thinking of tossing some on skewers along with some 
veggies.

Any ideas?

thanks
daryll

    
    
    Rep .2
    
    >>>Has anyone ever tried sea scallops on the grill?
    
    
    	I do them all the time on the grille. I favorite way is the
    	following,
    
    	1/4 C herb vinegar or dry white wine
    	1/4 C good olive oil
    	2 Tbsp grainy mustard
    	fresh parsley, tarragon, thyme, ... <whatever I grab first in 
    					     my herb garden>
    
    	Mix all of the above and marinate the scallops for about 30 min.
    	I normally skewers them first before I add the marinade which
    	makes the job less messy. Use the marinade to baste the scallops
     	while grilling and remember DON'T over cook them. Also another
    	hint is to skewer them through the side which tends to keep them
    	together better on the grille.
    
    
    	-mike
     

    I have a question: do you think it's possible to do scallops wrapped in
    bacon strips on skewers on the grill? Will the bacon and scallops cook
    ok? I was going to wrap the bacon around the scallop, skewer it thru
    (the side, so it stays on the skewer) and so on. Veggies, too.
    
    How long should these cook? Should I marinate or baste? Won't the bacon
    be enough?
    
    Any help would be muchos appreciated!
    ~beth

>>                      <<< Note 1801.4 by AKOCOA::BBAKER >>>
>>                   -< Question on Grilling Scallops w/Bacon >-

a scallop is done the minute it turns opaque white in color, virtually minutes
after heat is applied.  Cooking past this point makes a chewy texture that
ruins the delicate succulence of the meat.  Bacon takes a great deal longer
to cook.  Therefore, in my opinion, they just cannot be cooked together.
If you want the bacon flavor, why not cook the bacon until crisp and then
crush it...cook the scallops and then crumble the bacon over the top of
each serving in order to add bacon flavor....certainly, never overcook the
scallops - just until they turn opaque white in color.  Use two skewers for
each serving of scallops - the bamboo skewers which have been soaked for
several hours in water will work for this, simply thread a serving worth
of scallops onto two skewers and grill for a few minutes on each side...just
until done.  Baste with lemon/butter while grilling if you choose.  The
two skewers will allow you more control of the scallops and prevent the "roll
over effect" that prevents even cooking.

    
    You can cook scallops and bacon together without ruining the scallops
    if you pre-cook the bacon.  Fry it in strips as you would normally and
    remove the strips to drain just before they start to brown.  When cool,
    wrap the scallops with the bacon. 
    
    mike

    	I do exactly what you said all the time, and they are delicious. I
    take a piece of bacon, cut it in half, and then take each half and cut
    them in half lengthwise. Use the larger sea scallops (instead of bay
    scallops), wrap them with bacon and put on skewers (soak the skewers in
    water for a while first so they won't burn). Turn them frequently to
    cook evenly, and don't overcook. I'm gettin' hungry already.

I precook my bacon in the microwave just until half done, then wrap around the
scallops that have been marinating in Italian dressing, and grill.  Yummy!

Lola

    re: .1 -   sounds yummy, but try some dry mustard too.  Mmmmmm