Slim to None
07-29-2007, 05:53 PM
I normally cook 2-3 pints of scallops, it's about 5-6 gallons in the shell. Which is really more than you want to clean! It will make 4-5 good sized servings with the pasta.
-soak scallops in milk. about a 50/50 mix is good, i enjoy the scallop taste so i try and not overload it
-bring mix of extra virgin olive oil and water to boil (for pasta)
-go ahead and cook pasta, dont start scallops until pasta has about 5 minutes left. this will allow your full attention to the pan. you can finish pasta all the way if you're cooking alone.
-drain pasta like usual and mix in olive oil to your taste and mix. let stand to cool some. you can add cheese here.
-use saulte pan, 8-10" works good. i suggest using a good non-stick, i use a t-fal. add extra virgin olive oil to about 1/8" cover on entire pan. add garlic, either fresh chopped or minced out of the jar. cut one lime in half and squeeze juice into pan.
-heat on high. once hot add scallops and lower heat a little bit. continue to stir scallops as they cook.
-you will hear them start to pop when they are done. i normally wait until about half pop, b/c i dont like chewy scallops. they turn an opaque color when done.
-remove scallops to a bowl to cool. normally it takes me 3 pan fulls to cook all the scallops.
-if you are done with all your scallops, add your saulte pan juice to your pasta and stir.
-if you have more to cook continue cooking scallops. add more olive oil, garlic, and lime juice as you need.
-serve your pasta and then add scallops to the top. top with your favorate cheese or sauce. i just like the plain pasta and scallop meat.
-if you want a fancy meal, add lime and orange slice to the side.
-soak scallops in milk. about a 50/50 mix is good, i enjoy the scallop taste so i try and not overload it
-bring mix of extra virgin olive oil and water to boil (for pasta)
-go ahead and cook pasta, dont start scallops until pasta has about 5 minutes left. this will allow your full attention to the pan. you can finish pasta all the way if you're cooking alone.
-drain pasta like usual and mix in olive oil to your taste and mix. let stand to cool some. you can add cheese here.
-use saulte pan, 8-10" works good. i suggest using a good non-stick, i use a t-fal. add extra virgin olive oil to about 1/8" cover on entire pan. add garlic, either fresh chopped or minced out of the jar. cut one lime in half and squeeze juice into pan.
-heat on high. once hot add scallops and lower heat a little bit. continue to stir scallops as they cook.
-you will hear them start to pop when they are done. i normally wait until about half pop, b/c i dont like chewy scallops. they turn an opaque color when done.
-remove scallops to a bowl to cool. normally it takes me 3 pan fulls to cook all the scallops.
-if you are done with all your scallops, add your saulte pan juice to your pasta and stir.
-if you have more to cook continue cooking scallops. add more olive oil, garlic, and lime juice as you need.
-serve your pasta and then add scallops to the top. top with your favorate cheese or sauce. i just like the plain pasta and scallop meat.
-if you want a fancy meal, add lime and orange slice to the side.