Buffalo Scallops Recipe 435

BUFFALO SCALLOPS RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. To a large bowl, mix olive oil with Cajun seasonings, red pepper, and bread crumbs. Add scallops and coat with seasoned bread crumb mixture. Transfer scallops to a baking sheet and top with dollops of Buffalo sauce. Bake about 12 minutes, or until scallops are cooked through. Toss with remainder of the Buffalo sauce and serve! Serve with your choice of ranch or blue cheese dressing for dipping if you choose.

HOW TO COOK SCALLOPS

Steps:

• Inspect the scallop for a small muscle attached to the side called the abductor muscle. Suggested to remove it due to being chewy. It peels off very easily. Almost too easy to the point you could rip the scallop, so be careful
• The recipe is for 4 people, each person getting 3 large scallops plated. Chef Tip: The reason for 3 each is first, cost control, and second professional plating is done using odds number plating. The brain looks for even numbers, so when serving odd numbers the brain interprets the plating as nicer, more visually appealing.
• Cooking the scallops: Pat scallops very dry. Season with salt and white pepper. Heat up a pan/skillet. Add high smoke point oil. Allow the oil to heat up, the oil ready once it starts moving, almost vibrating in the pan.Add room temperature scallops, large side down in pan/skillet,, the presentation side.Cook the scallops 70% of the way on the same side before turning/flipping.Once cooked, place on a paper towel to dry.
• Use a large skillet (Do not crowd the pan with scallops or risk steaming them, which would result in no golden brown scallops. I like using cast iron due to the even distribution of heat. Really helps with the browning.Over medium-high heat. Do not use high heat or risk burning the scallops and oil.Add the Dry Scallops to the pan and cook for 3 minutes. Afterward, add in a few large dabs of butter. Using a large spoon, spoon the melted butter over the tops of the scallops. This will set in a very nice golden brown color.I like to turn off the heat at this point and flip/turn the scallops over and cook on the other side. The scallops will not take as long on side 2 to cook. You can always poke the scallops with your finger to check doneness.
• How to tell the scallops are cooked: Cooked scallops are still soft in texture. The firmness will equal twice that of the raw uncooked scallop. The cook time on scallops is right about 4 to 5 minutes.

BAKED SCALLOPS

Steps:

• In a bowl combine together garlic, lemon juice, parsley, olive oil, salt and pepper.
• Place scallops in a baking tray, top it with breadcrumbs then pour the lemon juice olive oil sauce on top.
• Top each scallop with some diced butter and buffalo mozzarella.
• Place scallops in the oven then bake for 10 minutes or until scallops are tender, crumbs are golden brown and mozzarella cheese has melted.
• Serve immediately.

SPECIAL SCALLOPS AND CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.

QUICK AND EASY GRILLED SCALLOPS

Steps:

• Dab scallops dry with a paper towel.
• Combine olive oil, garlic, and lemon juice (and any additions below if using). Toss with scallops and let rest a few minutes while grill preheats.
• Preheat grill to medium-high.
• Once the grill is heated, oil the grates by adding oil to a paper towel and using tongs to rub the oil on the grates.
• Remove scallops from the marinade (discard marinade) and season scallops with salt & pepper. Grill for 2-3 minutes per side or just until opaque.
• Garnish with parsley and serve with lemon wedges.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.