Scallops One Dinner and One Appetizer

July 2013-Bogue Inlet

The sea, once it casts its spell, holds one in its net of wonder forever.
Jacques Yves Cousteau

What happens when you thaw out too many scallops?  Yes we freeze scallops, but we know exactly where they come from, when they were brought in,  and just who the fisherman is…Have some for dinner and then some for an appetizer the next night.  The first night I made another recipe from Fast Food My Way, Scallops Genobloise and for an appetizer dinner the next night my not so famous baked scallops in the shell similar to the recipe I make for stuffed clams.

Back in the day when scallops were cheap the baked scallops became our most popular Redskins football at home game day food, but now we just treat ourselves once in a while or in this case twice in a while.

I don’t have a real recipe for the baked scallops and I suppose that I will have to write something down close to a recipe so this might be the day, but keep in mind I didn’t measure a thing.  The scallops are not a bready filling rather chunky bits of scallops topped with crispy panko crumbs and then drizzled with butter before baking.


Baking dish or pan with a layer of rock or ice cream salt.

Have ready your empty scallop shells or ramekins, brush with melted butter.

Preheat oven to 350-375°
1-pound scallops, rough chopped (drain the scallops but save the liquor in case you need to add some to the pan
1 celery rib, minced
About ¼ green and red pepper, minced
3-4 green onions, chopped
Pinches of Phillips seafood seasoning
A couple of dashes of hot sauce
1 teaspoon lemon zest and juice of ¼ of a lemon.
3-4 tablespoons butter
Salt and pepper or Jane’s seasoning
Seasoned or unseasoned panko crumbs

Sauté vegetables in a tablespoon or so of butter until soft, remove (pan juices and all) to a small bowl.  Heat about 2 tablespoon of butter until it sizzles and toss in the chopped scallops for a quick sauté, about 2 minutes, turn scallops in the pan (they should be under done).  Add the vegetables and zest/lemon juice back to the pan off heat and gently mix.

Using a slotted spoon add scallops to prepared shells.  Once you settle them into the baking dish, you can add some of the pan juices, but do not add too much.   Add panko crumbs to each and drizzle with melted butter and finally a light dusting of seafood seasoning.  Bake for 10 to 12 minutes or until golden.  Serve with extra lemon wedges and hot sauce.

Scallops-Baked 2Scallops Grenobloise III

Scallops Grenobloise  Source: Jacques Pépin

2 slices white bread
2 1/2 tablespoons peanut or canola oil
1 lemon
1 pound large scallops (about 16), rinsed under cold water to remove any sand
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons drained capers
6 tablespoons (3/4 stick) unsalted butter
1/4 cup diced (1/2-inch) white mushrooms (about 3)
1 tablespoon red wine vinegar
2 tablespoons coarsely chopped fresh parsley, for garnish

Preheat the oven to 350 degrees. Cut the bread into a 1/2-inch dice and toss the bread with 1 tablespoon of the oil. Spread the pieces on a cookie sheet and bake for 6 to 8 minutes, or until browned. Set aside.

Peel the lemon, removing the skin and the white pith underneath. Cut between the membranes to remove totally clean segments of lemon flesh. Cut into 1/2-inch pieces until you have about 2 tablespoons diced lemon flesh.

Remove any abductor muscles still attached to the scallops. Sprinkle them with the salt, pepper, and remaining 1 1/2 tablespoons oil. I did not oil the scallops, just heated the oil in the pan for a good sear.  Heat a large nonstick skillet over high heat until very hot, then add the scallops. Reduce the heat to medium and cook for about 2 minutes on each side. They should be nicely browned. Arrange 4 scallops on each of four serving plates and sprinkle on the lemon pieces, capers, and bread cubes.

Heat the butter in a small skillet and add the mushrooms. Cook for 2 to 4 minutes, or until the butter browns lightly (this is called noisette butter). Add the vinegar. Spoon the sauce over the scallops, sprinkle the parsley on top, and serve.