Special V Day Scallops Recipe Susanne! (SusiBtoM) asked for: ENJOY!
I made this last saturday in a cooking class. SOOO delicious and I don't even like scallops! But the chef was telling us that most scallops are kept in liquid to preserve them, so they're mositer and not great for cooking because of all the liquid they secrete. He said you want to try and get 'dry pack scallops' which are a little pricier in fish markets, but they cook up better because they are brought in on day boats-meaning they don't need to be preserved the same way as the ones that come in on the boats out to see for like 30 days.
It makes sense because we always buy the 'wet scallops' whenever we cook em and I HATED that even grileld they tasted mushy. These were NOt at all...sooo good.
Its SUCH an easy recipe. * Note* I would start the bacon first because it can cook while you make the scallops so they don't get cold.
Scallops over fresh spinach salad recipe:
Scallops:
-About 10 large or 20 small-medium 'dry pack' scallops
-grill or a cast iron grill pan (we have one from all clad and its awesome)
1. Prehat the girll until it gets VERY hot-you want it to start grilling them immediately. 5-10 minutes depending on your grill.
2. Clean the scallops and then srpinkle them with kosher salt and some black peper, then drizzle Canola/Vegetable oil on them. (this is important because Olive oil adds additional flavor)
3. Put the scallops on the grill/grill pan. Eyeball them. You want them to cook nicely on both sides BUT cut one down the middle when you think they're done (3-5 min or so) and look at it. It should be turnined white on the outsides with stilla little translucence in the middle, because they WILL continue to cook even after you remove them from the grill. (Fresh fish is better to eat a little rarer rather than overcooked.)
4. Set scallops aside till later.
Spinach salad with bacon, mustard vinegar dressing
-1/2 package of fresh spinach greens (dole or whatever brand you like)
-3 strips of bacon
-1 tsp. dijon mustard
-a few glugs of balsamic vinegar. We did about three healthy glugs around the pan.
-1 tsp. olive oil
1. You want to dice your bacon into small pieces. then put it into a pan to start crisping it up with a little bit of canola oil. You want it nice and crunchy. DON'T throw away all of the oil it secretes unless you want it really dry. But then you need to add extra oilive oil later
2. After your bacon is nice and crisp, get rid of some of the oil but not all, then add your mustard and mix it up, then add the balsamic vinegar. Mix it up quickly then let it all get VERY HOT. It needs to be hot enough that when you pour it over your greens, they will start to wilt.
3. Pour your hot bacon mustard dressing over your spinach greens. You can add your olive oil now and toss it. Set the scallops on top of the greens and you're done!
It makes sense because we always buy the 'wet scallops' whenever we cook em and I HATED that even grileld they tasted mushy. These were NOt at all...sooo good.
Its SUCH an easy recipe. * Note* I would start the bacon first because it can cook while you make the scallops so they don't get cold.
Scallops over fresh spinach salad recipe:
Scallops:
-About 10 large or 20 small-medium 'dry pack' scallops
-grill or a cast iron grill pan (we have one from all clad and its awesome)
1. Prehat the girll until it gets VERY hot-you want it to start grilling them immediately. 5-10 minutes depending on your grill.
2. Clean the scallops and then srpinkle them with kosher salt and some black peper, then drizzle Canola/Vegetable oil on them. (this is important because Olive oil adds additional flavor)
3. Put the scallops on the grill/grill pan. Eyeball them. You want them to cook nicely on both sides BUT cut one down the middle when you think they're done (3-5 min or so) and look at it. It should be turnined white on the outsides with stilla little translucence in the middle, because they WILL continue to cook even after you remove them from the grill. (Fresh fish is better to eat a little rarer rather than overcooked.)
4. Set scallops aside till later.
Spinach salad with bacon, mustard vinegar dressing
-1/2 package of fresh spinach greens (dole or whatever brand you like)
-3 strips of bacon
-1 tsp. dijon mustard
-a few glugs of balsamic vinegar. We did about three healthy glugs around the pan.
-1 tsp. olive oil
1. You want to dice your bacon into small pieces. then put it into a pan to start crisping it up with a little bit of canola oil. You want it nice and crunchy. DON'T throw away all of the oil it secretes unless you want it really dry. But then you need to add extra oilive oil later
2. After your bacon is nice and crisp, get rid of some of the oil but not all, then add your mustard and mix it up, then add the balsamic vinegar. Mix it up quickly then let it all get VERY HOT. It needs to be hot enough that when you pour it over your greens, they will start to wilt.
3. Pour your hot bacon mustard dressing over your spinach greens. You can add your olive oil now and toss it. Set the scallops on top of the greens and you're done!
