The MakeMeThinner Support Forum

[JustLynda]

Hi all,

I've tried and tried, but although I have seen many references to the "great scallop recipe," I can't seem to find it. My bf is getting a bonus from work today and I wanted to cook something special.

HELP!!!

[JustLynda]

Hmmm...guess not. Oh well.

[Serendipity]

No takers eh Lynda? Sorry

I don't really have a recipe. All I do is saute them in a little chicken broth. Nuthin' fancy here.....but I love em.

(and this recipe follows the guidelines of my 2 ingredient rule!)

[Ginabobina]

I bought the bay scallops the last time I was at the grocery...is there a difference in taste between the bay scallops and the sea scallops??
I saute'd the ones I got with cooking spray and crushed garlic oh and of course pepper. I am a pepper freak these days!

Hugs,
Gina

[JustLynda]

Hi girls,

Bay scallops are the small ones...Sea scallops are the big ones. Sea scallops are a lot more expensive, especially since I usually by the ones that are "dry"--meaning that they haven't been pumped with chemicals to preserve water weight while cooking. A splurge that's worth it for a special occasion, but maybe not for everyday.


I wound up rubbing them with some Thai red curry paste from our local farmer's market. I sauted with Pam and then drizzled with a smidgen of lime juice and cilantro. I served this over wilted spinach. The boyfriend got a coconut/curry/cilantro sauce with his. I must say, it was YUMMY!

Thanks for the tips--they both sound like something I might try with some bay scallops. Pepper and chicken broth have both been my friends this last week!

-Lynda

[Nancy]

Sorry, I missed this, JustLynda ~

Weirdly odd...we had bay scallops and salmon this evening. I had mine with steamed cabbage and zuccini, the husband had spinach salad with tomatoes!

I rinsed 'em, patted 'em dry, sprinkled them with some fresh lime juice, and a heavy shake of McCormick's Garlic Lemon Pepper. I spritzed the grill with Pam Olive Oil Spray and when it was sizzlin' hot, I kerplunked the salmon on the grill and when I turned the salmon, I added the scallops. I seared them and stirred them until they were done.

Last night we had braised vegetables with salmon & shrimp on the grill.

[QuirkyIQ]

1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh basil leaves
3 tablespoons prepared low-sodium chicken bouillon
2 tablespoons fresh thyme leaves
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1/2 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
15 ounces sea scallops

In food processor or blender, combine parsley, basil, broth, thyme, lemon juice, oil, garlic, salt and pepper; puree until smooth. Set aside. Spray large nonstick skillet with nonstick cooking spray; place over medium heat. Add scallops; cook, turning once, 2-3 minutes on each side, until golden brown and heated through. Remove from heat; transfer scallops to medium bowl. Let skillet cool slightly. Pour reserved herb mixture into cooled skillet; cook over medium heat, stirring constantly, 1-2 minutes, until heated. Pour over scallops; toss to combine.