What do you like with scallops? My mind won't settle. I need some
ideas.
thanks
Janet US

On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. >
wrote:

>
>What do you like with scallops? My mind won't settle. I need some
>ideas.
>thanks
>Janet US

I will be making scallops tomorrow evening, so this has certainly been
on my mind.

We generally have Jasmine rice with a bit of butter and salt, and a
decent green veggie, such as string beans with slivered almonds.

Sometimes the veggie gets replaced with a green salad. We've been
jonesed out lately on wedge salad with blue cheese dressing and bacon
bits - that might be overkill with scallops, though, and a bit of
sliced avocado, a tad of red onion and some ranch dressing might do
it.

Once in awhile we'll add an addl side of applesauce or pickled beets.

Basically, though, I hate to go way overboard on sides with scallops,
as they are so yummy to me, that I truly want to savor them.

They are running about $15/lb here. How about over your way?

How are you cooking your scallops? I pan sear, squeeze over some lemon
& add some fresh parsley.

On Mon, 25 Feb 2019 12:43:36 -0500, Boron Elgar
> wrote:

>On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. >
>wrote:
>
>>
>>What do you like with scallops? My mind won't settle. I need some
>>ideas.
>>thanks
>>Janet US
>
>I will be making scallops tomorrow evening, so this has certainly been
>on my mind.
>
>We generally have Jasmine rice with a bit of butter and salt, and a
>decent green veggie, such as string beans with slivered almonds.
>
>Sometimes the veggie gets replaced with a green salad. We've been
>jonesed out lately on wedge salad with blue cheese dressing and bacon
>bits - that might be overkill with scallops, though, and a bit of
>sliced avocado, a tad of red onion and some ranch dressing might do
>it.
>
>Once in awhile we'll add an addl side of applesauce or pickled beets.
>
>Basically, though, I hate to go way overboard on sides with scallops,
>as they are so yummy to me, that I truly want to savor them.
>
>They are running about $15/lb here. How about over your way?
>
>How are you cooking your scallops? I pan sear, squeeze over some lemon
>& add some fresh parsley.

I pan sear and add the lemon juice to the pan juices and pour juices
over scallops.
I'll probably do rice with chopped parsley and chopped green onion
tossed in at the last.
For some reason I don't think of a salad with this. Maybe I can
spring for some asparagus. Broccoli really isn't on my favorites
list. As you say, scallops are so good that whatever goes with needs
to be simple.
Price is little higher here as we are nowhere near the ocean.
All of a sudden I am craving fishy proteins.
Janet US

On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. >
wrote:

>
>What do you like with scallops? My mind won't settle. I need some
>ideas.
>thanks
>Janet US

Hi janet,

As you may or may not realize is that I have posted several recipes.
In the thread Best breakfast ever I list a recipe for a wonderful
cheese sauce to go over potatoes...

Now with well grilled onions (sliced in long thin slices almost like a
julienne) sauteed in a skillet with an EVOO on a low heat for about
10-15 minutes with occasional stirring then added on top of your
scallops then with the cheese sauce recipe drenched over the potatoes
and onions with a healthy portion of chives or garlic chives sprinkled
on top and salt and peppered to taste you should have a wonderful yet
simple dish.


Now if you want to really get eccentric go with a dollop of sour
cream.

--

____/~~~sine qua non~~~\____

On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. >
wrote:

>
>What do you like with scallops? My mind won't settle. I need some
>ideas.
>thanks
>Janet US

I'm happy to have scallops alone, but if I put something with it,
would choose rice.

On Mon, 25 Feb 2019 14:19:02 -0400, wrote:

>On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. >
>wrote:
>
>>
>>What do you like with scallops? My mind won't settle. I need some
>>ideas.
>>thanks
>>Janet US
>
>I'm happy to have scallops alone, but if I put something with it,
>would choose rice.

A plate of nothing but scallops suits me just fine too. But common
sense tells me that is over indulgent ;-)
Janet US

On Mon, 25 Feb 2019 14:19:02 -0400, wrote:

>On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. >
>wrote:
>
>>
>>What do you like with scallops? My mind won't settle. I need some
>>ideas.
>>thanks
>>Janet US
>
>I'm happy to have scallops alone, but if I put something with it,
>would choose rice.


Yes rice is wonderful but it goes in the category of plain boring crap
I have had every day since I was born... combine it with the
suggestions I made in a previous reply or even use a gluten fee soy
noodle pasta. That would taste so good with a large portion of the
cheese sauce I suggested...

--

____/~~~sine qua non~~~\____

On Mon, 25 Feb 2019 11:34:18 -0700, U.S. Janet B. >
wrote:

>On Mon, 25 Feb 2019 14:19:02 -0400, wrote:
>
>>On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>What do you like with scallops? My mind won't settle. I need some
>>>ideas.
>>>thanks
>>>Janet US
>>
>>I'm happy to have scallops alone, but if I put something with it,
>>would choose rice.
>
>A plate of nothing but scallops suits me just fine too. But common
>sense tells me that is over indulgent ;-)
>Janet US

Here I get them more often than you would and this is a recipe that
really suits them which I do when peaches are in season. Seems
strange but it really works.

Scallops with Peaches

Ingredients:

25 ml butter

454 g of scallops

15 ml lemon juice

1 ml freshly ground pepper

4 strips of partially cooked bacon

5 fresh peaches (peeled and quartered) or 796 ml of canned peaches
well drained

125 ml grated Swiss Cheese



Butter 2l pan or casserole. Add scallops and sprinkle with lemon juice
and pepper.

Top with peaches, then bacon and finally cheese. Bake at 180 degrees
Celsius for 15-20 minutes until cheese is melted and scallops are
opaque in colour and just cooked through.

Yield: Serves 4

On Mon, 25 Feb 2019 14:46:25 -0400, wrote:

>On Mon, 25 Feb 2019 11:34:18 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 25 Feb 2019 14:19:02 -0400, wrote:
>>
>>>On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>
>>>>What do you like with scallops? My mind won't settle. I need some
>>>>ideas.
>>>>thanks
>>>>Janet US
>>>
>>>I'm happy to have scallops alone, but if I put something with it,
>>>would choose rice.
>>
>>A plate of nothing but scallops suits me just fine too. But common
>>sense tells me that is over indulgent ;-)
>>Janet US
>
>Here I get them more often than you would and this is a recipe that
>really suits them which I do when peaches are in season. Seems
>strange but it really works.
>
>Scallops with Peaches
>
>Ingredients:
>
>25 ml butter
>
>454 g of scallops
>
>15 ml lemon juice
>
>1 ml freshly ground pepper
>
>4 strips of partially cooked bacon
>
>5 fresh peaches (peeled and quartered) or 796 ml of canned peaches
>well drained
>
>125 ml grated Swiss Cheese
>
>
>
>Butter 2l pan or casserole. Add scallops and sprinkle with lemon juice
>and pepper.
>
>Top with peaches, then bacon and finally cheese. Bake at 180 degrees
>Celsius for 15-20 minutes until cheese is melted and scallops are
>opaque in colour and just cooked through.
>
>Yield: Serves 4

thank you. I will put that aside for the summer. (wish it were here)

On 2019-02-25 10:23 a.m., U.S. Janet B. wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US
>
I like them with as little as possible. However, I once had them in a
French restaurant where they were served with a small quantity of
chopped leeks that had been softened in butter.
Graham

On Mon, 25 Feb 2019 12:10:09 -0700, graham > wrote:

>On 2019-02-25 10:23 a.m., U.S. Janet B. wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>> Janet US
>>
>I like them with as little as possible. However, I once had them in a
>French restaurant where they were served with a small quantity of
>chopped leeks that had been softened in butter.
>Graham

I imagine it was a nice little sauce. thank you for the idea

On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US
>

Last time was a garden salad and good Italian bread. You don't want
anything too strong to overpower the delicate taste of the scallops.

I cook the scallops in butter, with garlic and salt. Remove the
scallops and add some white wine and orange juice concentrate to make a
sauce for them.

On Mon, 25 Feb 2019 10:59:29 -0700, U.S. Janet B. >
wrote:

>On Mon, 25 Feb 2019 12:43:36 -0500, Boron Elgar

>>How are you cooking your scallops? I pan sear, squeeze over some lemon
>>& add some fresh parsley.
>
>I pan sear and add the lemon juice to the pan juices and pour juices
>over scallops.
>I'll probably do rice with chopped parsley and chopped green onion
>tossed in at the last.
>For some reason I don't think of a salad with this. Maybe I can
>spring for some asparagus. Broccoli really isn't on my favorites
>list. As you say, scallops are so good that whatever goes with needs
>to be simple.
>Price is little higher here as we are nowhere near the ocean.


>All of a sudden I am craving fishy proteins.
>Janet US

We have been, too. We just finished up some broiled Dover sole, that I
always make extra of so I can have cold leftovers.

I have an unusual method of broiling the sole that is good for any
white fish...lay out the filets in a flat, sided pan, sprinkle on
grated or finely shaved carrot (one thin carrot's worth). Dot with
butter, pour in milk so that the filets are well in it, but not
covered by it. Sprinkle with paprika. Broil.

My mom used to make fish this way and she got the method from her
Hungarian mother. The carrot, I was told, was to bring out the
"sweetness" of the fish.

writes:
>On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>> Janet US
>>
>
>Last time was a garden salad and good Italian bread. You don't want
>anything too strong to overpower the delicate taste of the scallops.
>
>I cook the scallops in butter, with garlic and salt. Remove the
>scallops and add some white wine and orange juice concentrate to make a
>sauce for them.

I've had them with garlic and sesame oil - was really good

On Mon, 25 Feb 2019 14:57:05 -0500, Boron Elgar
> wrote:

>On Mon, 25 Feb 2019 10:59:29 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 25 Feb 2019 12:43:36 -0500, Boron Elgar
>
>>>How are you cooking your scallops? I pan sear, squeeze over some lemon
>>>& add some fresh parsley.
>>
>>I pan sear and add the lemon juice to the pan juices and pour juices
>>over scallops.
>>I'll probably do rice with chopped parsley and chopped green onion
>>tossed in at the last.
>>For some reason I don't think of a salad with this. Maybe I can
>>spring for some asparagus. Broccoli really isn't on my favorites
>>list. As you say, scallops are so good that whatever goes with needs
>>to be simple.
>>Price is little higher here as we are nowhere near the ocean.
>
>
>>All of a sudden I am craving fishy proteins.
>>Janet US
>
>We have been, too. We just finished up some broiled Dover sole, that I
>always make extra of so I can have cold leftovers.
>
>I have an unusual method of broiling the sole that is good for any
>white fish...lay out the filets in a flat, sided pan, sprinkle on
>grated or finely shaved carrot (one thin carrot's worth). Dot with
>butter, pour in milk so that the filets are well in it, but not
>covered by it. Sprinkle with paprika. Broil.
>
>My mom used to make fish this way and she got the method from her
>Hungarian mother. The carrot, I was told, was to bring out the
>"sweetness" of the fish.

I will try that, it sounds slightly goofy but the best things usually
are ;-)

On Mon, 25 Feb 2019 14:32:11 -0500, Ed Pawlowski > wrote:

>On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>> Janet US
>>
>
>Last time was a garden salad and good Italian bread. You don't want
>anything too strong to overpower the delicate taste of the scallops.
>
>I cook the scallops in butter, with garlic and salt. Remove the
>scallops and add some white wine and orange juice concentrate to make a
>sauce for them.

would you give approx. proportions between wine and o.j., please?
Sounds kind of nice.
Janet US

On Mon, 25 Feb 2019 20:05:39 +0000 (UTC), tert in seattle
> wrote:

writes:
>>On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>>>
>>> What do you like with scallops? My mind won't settle. I need some
>>> ideas.
>>> thanks
>>> Janet US
>>>
>>
>>Last time was a garden salad and good Italian bread. You don't want
>>anything too strong to overpower the delicate taste of the scallops.
>>
>>I cook the scallops in butter, with garlic and salt. Remove the
>>scallops and add some white wine and orange juice concentrate to make a
>>sauce for them.
>
>I've had them with garlic and sesame oil - was really good

I wouldn't have thought of sesame oil. thx

On Mon, 25 Feb 2019 12:10:09 -0700, graham > wrote:

>On 2019-02-25 10:23 a.m., U.S. Janet B. wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>> Janet US
>>
>I like them with as little as possible. However, I once had them in a
>French restaurant where they were served with a small quantity of
>chopped leeks that had been softened in butter.
>Graham

I'll try that at some point, love leeks and scallops, never thought to
mix the two. My local Sobeys had halibut on sale last week, it was
translucent white and did not smell so I bought a piece, was like
going down memory lane.

On 2019-02-25 12:23 p.m., U.S. Janet B. wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
>

That depends on the size of the scallops. If they are nice big scallops
I like them pan seared and I usually serve them on a bed of dressed
greens and some rice. If they are medium size I dip them in a mixture
of cream and prepared mustard and roll them in bread crumbs, stick them
on skewers and broil them until golden brown. If they are small, I make
Coquilles St. Jacque.

On Mon, 25 Feb 2019 16:38:21 -0400, wrote:

>On Mon, 25 Feb 2019 12:10:09 -0700, graham > wrote:
>
>>On 2019-02-25 10:23 a.m., U.S. Janet B. wrote:
>>>
>>> What do you like with scallops? My mind won't settle. I need some
>>> ideas.
>>> thanks
>>> Janet US
>>>
>>I like them with as little as possible. However, I once had them in a
>>French restaurant where they were served with a small quantity of
>>chopped leeks that had been softened in butter.
>>Graham
>
>I'll try that at some point, love leeks and scallops, never thought to
>mix the two. My local Sobeys had halibut on sale last week, it was
>translucent white and did not smell so I bought a piece, was like
>going down memory lane.

yes, memory lane. My mother fed us lots of halibut because it was
very inexpensive. 17 cents a pound. We used to have what I now
consider great slabs of halibut for dinner. Now such a piece would
cost over $50 and wouldn't be a beautiful, large steak. ;-(

On Mon, 25 Feb 2019 16:23:52 -0500, Dave Smith
> wrote:

>On 2019-02-25 12:23 p.m., U.S. Janet B. wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
snip
If they are medium size I dip them in a mixture
>of cream and prepared mustard and roll them in bread crumbs, stick them
>on skewers and broil them until golden brown.
snip
now that is an idea that appeals. thx

On 2019-02-25 4:30 p.m., U.S. Janet B. wrote:
> On Mon, 25 Feb 2019 16:23:52 -0500, Dave Smith
> > wrote:
>
>> On 2019-02-25 12:23 p.m., U.S. Janet B. wrote:
>>>
>>> What do you like with scallops? My mind won't settle. I need some
>>> ideas.
>>> thanks
> snip
> If they are medium size I dip them in a mixture
>> of cream and prepared mustard and roll them in bread crumbs, stick them
>> on skewers and broil them until golden brown.
> snip
> now that is an idea that appeals. thx
>


You're welcome. I don't remember where I first came across that recipe
but it is so quick and easy and it is delicious.

On Mon, 25 Feb 2019 U.S. Janet B. wrote:
>
>What do you like with scallops? My mind won't settle. I need some
>ideas.
>thanks

I like scallops same as clams... raw, slurped.

On Mon, 25 Feb 2019 17:48:58 -0500, wrote:

>On Mon, 25 Feb 2019 U.S. Janet B. wrote:
>>
>>What do you like with scallops? My mind won't settle. I need some
>>ideas.
>>thanks
>
>I like scallops same as clams... raw, slurped.

They have to be fresh out of the water to be good raw. My son-in-law
and I used to dive for them, for a $5 licence per year one is entitled
to 100 scallops per dive. Sitting on the beach, opening the scallop
and consuming, they were great. A few hours later, not the same at
all.

ramps

U.S Janet B wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.

not much else at first, some dessert later.
i like them just slightly cooked in butter
and that's good enough.

one time i had a raw one sliced very thin with
the slices interleaved with very fine lemon
wedges. it was good, but i could have done
without the lemon.


songbird

wrote:
> On Mon, 25 Feb 2019 U.S. Janet B. wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>
> I like scallops same as clams... raw, slurped.
>

Umm Popeye, dem tings yoose been slurping ain't scallops!

wrote:
> On Mon, 25 Feb 2019 17:48:58 -0500, wrote:
>
>> On Mon, 25 Feb 2019 U.S. Janet B. wrote:
>>>
>>> What do you like with scallops? My mind won't settle. I need some
>>> ideas.
>>> thanks
>>
>> I like scallops same as clams... raw, slurped.
>
> They have to be fresh out of the water to be good raw. My son-in-law
> and I used to dive for them, for a $5 licence per year one is entitled
> to 100 scallops per dive. Sitting on the beach, opening the scallop
> and consuming, they were great. A few hours later, not the same at
> all.
>

Popeye didn't slurp scallops. His buddy just told him it was scallops.

On 2/25/2019 3:18 PM, U.S. Janet B. wrote:
> On Mon, 25 Feb 2019 14:32:11 -0500, Ed Pawlowski > wrote:
>
>> On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>>>
>>> What do you like with scallops? My mind won't settle. I need some
>>> ideas.
>>> thanks
>>> Janet US
>>>
>>
>> Last time was a garden salad and good Italian bread. You don't want
>> anything too strong to overpower the delicate taste of the scallops.
>>
>> I cook the scallops in butter, with garlic and salt. Remove the
>> scallops and add some white wine and orange juice concentrate to make a
>> sauce for them.
>
> would you give approx. proportions between wine and o.j., please?
> Sounds kind of nice.
> Janet US
>
Start with more butter than you need to cook with. Add maybe 1/4 cup of
wine, 2 TBS of OJ concentrate. Adjust to suit yourself.

On Mon, 25 Feb 2019 20:47:12 -0500, Ed Pawlowski > wrote:

>On 2/25/2019 3:18 PM, U.S. Janet B. wrote:
>> On Mon, 25 Feb 2019 14:32:11 -0500, Ed Pawlowski > wrote:
>>
>>> On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>>>>
>>>> What do you like with scallops? My mind won't settle. I need some
>>>> ideas.
>>>> thanks
>>>> Janet US
>>>>
>>>
>>> Last time was a garden salad and good Italian bread. You don't want
>>> anything too strong to overpower the delicate taste of the scallops.
>>>
>>> I cook the scallops in butter, with garlic and salt. Remove the
>>> scallops and add some white wine and orange juice concentrate to make a
>>> sauce for them.
>>
>> would you give approx. proportions between wine and o.j., please?
>> Sounds kind of nice.
>> Janet US
>>
>Start with more butter than you need to cook with. Add maybe 1/4 cup of
>wine, 2 TBS of OJ concentrate. Adjust to suit yourself.

thank you. Saved.
Janet US

On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. wrote:

> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US

Shrimp. Because they're half the price of sea scallops and help
fill me up. Along with a rice pilaf or butter-garlic-parsley egg
noodles.

-sw

On Tue, 26 Feb 2019 09:38:59 -0600, Sqwertz >
wrote:

>On Mon, 25 Feb 2019 10:23:47 -0700, U.S. Janet B. wrote:
>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>> Janet US
>
>Shrimp. Because they're half the price of sea scallops and help
>fill me up. Along with a rice pilaf or butter-garlic-parsley egg
>noodles.
>
>-sw

LOL, but scallops are a treat ;-)

U.S. Janet B. wrote:

>
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US

Eggplant (Asian type, not bitter and no skinning) for the vibrant color
is a top pick. Steamed likely.

Then a bright green vegetable like whole snap beans, ends trimmed and
sauteed in a little olive oil and garlic.

Other things to expand th plate (I generally have 3 sides): A 'white
sauce' with Tumeric added for color over a mix of fetucini and colorful
spiral pasta. A few slices of jarred red beets. A mushroom medly with
several types sauteed together with a few rings or 1/2 moons of sweet
red onion, and a mix of olive oil and butter. A bowl of stewed whole
tomatoes with mild green chiles or chives.

Basically I'd want the purity of the scallops to shine whitely and hen
'eye pop' the rest with color but not too strongly flavored so they
don't mask the scallops.

On Tue, 26 Feb 2019 16:27:49 -0600, "cshenk" > wrote:

>U.S. Janet B. wrote:
>
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>> Janet US
>
>Eggplant (Asian type, not bitter and no skinning) for the vibrant color
>is a top pick. Steamed likely.
>
>Then a bright green vegetable like whole snap beans, ends trimmed and
>sauteed in a little olive oil and garlic.
>
>Other things to expand th plate (I generally have 3 sides): A 'white
>sauce' with Tumeric added for color over a mix of fetucini and colorful
>spiral pasta. A few slices of jarred red beets. A mushroom medly with
>several types sauteed together with a few rings or 1/2 moons of sweet
>red onion, and a mix of olive oil and butter. A bowl of stewed whole
>tomatoes with mild green chiles or chives.
>
>Basically I'd want the purity of the scallops to shine whitely and hen
>'eye pop' the rest with color but not too strongly flavored so they
>don't mask the scallops.

that's a beautiful plate but a little heavy on fats and seasonings for
me to go with scallops. Just a different taste approach. thanks

On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US
>

Oh dear, am I too late? It really depends on how you cook the scallops.
Pan seared? Do you want sauced or just side dish ideas?

Jill

On Tue, 26 Feb 2019 19:24:40 -0500, jmcquown >
wrote:

>On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>>
>> What do you like with scallops? My mind won't settle. I need some
>> ideas.
>> thanks
>> Janet US
>>
>
>Oh dear, am I too late? It really depends on how you cook the scallops.
>Pan seared? Do you want sauced or just side dish ideas?
>
>Jill

no, not too late. There's always next time and also learning how
others view prep and serving. As I said, my brain was stuck. It's
good to see what others do. So sauced? sure. Side dishes, yes,
please :-)
Janet US

On Monday, February 25, 2019 at 7:23:53 AM UTC-10, U.S. Janet B. wrote:
> What do you like with scallops? My mind won't settle. I need some
> ideas.
> thanks
> Janet US

Make poke with scallops. The sauce is mayo, sriracha, and sesame oil.

https://www.amazon.com/photos/shared...plqya2ZgJexaD3

U.S. Janet B. wrote:

> On Tue, 26 Feb 2019 16:27:49 -0600, "cshenk" > wrote:
>
> > U.S. Janet B. wrote:
> >
> >>
> >> What do you like with scallops? My mind won't settle. I need some
> >> ideas.
> >> thanks
> >> Janet US
> >
> > Eggplant (Asian type, not bitter and no skinning) for the vibrant
> > color is a top pick. Steamed likely.
> >
> > Then a bright green vegetable like whole snap beans, ends trimmed
> > and sauteed in a little olive oil and garlic.
> >
> > Other things to expand th plate (I generally have 3 sides): A 'white
> > sauce' with Tumeric added for color over a mix of fetucini and
> > colorful spiral pasta. A few slices of jarred red beets. A
> > mushroom medly with several types sauteed together with a few rings
> > or 1/2 moons of sweet red onion, and a mix of olive oil and butter.
> > A bowl of stewed whole tomatoes with mild green chiles or chives.
> >
> > Basically I'd want the purity of the scallops to shine whitely and
> > hen 'eye pop' the rest with color but not too strongly flavored so
> > they don't mask the scallops.
>
> that's a beautiful plate but a little heavy on fats and seasonings for
> me to go with scallops. Just a different taste approach. thanks

No problem! I offered up several sides and you'd pick a few. Mostly
like others, I'd keep the spicing simple but add a little 'eye pop'
color in the sides.

Enjoy and tell us what you decide on?

On 2/26/2019 8:00 PM, U.S. Janet B. wrote:
> On Tue, 26 Feb 2019 19:24:40 -0500, jmcquown >
> wrote:
>
>> On 2/25/2019 12:23 PM, U.S. Janet B. wrote:
>>>
>>> What do you like with scallops? My mind won't settle. I need some
>>> ideas.
>>> thanks
>>> Janet US
>>>
>>
>> Oh dear, am I too late? It really depends on how you cook the scallops.
>> Pan seared? Do you want sauced or just side dish ideas?
>>
>> Jill
>
> no, not too late. There's always next time and also learning how
> others view prep and serving. As I said, my brain was stuck. It's
> good to see what others do. So sauced? sure. Side dishes, yes,
> please :-)
> Janet US
>
I would personally do pan seared scallops and if you'd like a sauce make
a garlic cream sauce. In my case, side dishes would likely involve
angel hair pasta. There might even be some spinach involved.

Jill

On 2/26/2019 5:39 PM, U.S. Janet B. wrote:
> On Tue, 26 Feb 2019 16:27:49 -0600, "cshenk" > wrote:
>
>> U.S. Janet B. wrote:
>>
>>>
>>> What do you like with scallops? My mind won't settle. I need some
>>> ideas.
>>> thanks
>>> Janet US
>>
>> Eggplant (Asian type, not bitter and no skinning) for the vibrant color
>> is a top pick. Steamed likely.
>>
>> Then a bright green vegetable like whole snap beans, ends trimmed and
>> sauteed in a little olive oil and garlic.
>>
>> Other things to expand th plate (I generally have 3 sides): A 'white
>> sauce' with Tumeric added for color over a mix of fetucini and colorful
>> spiral pasta. A few slices of jarred red beets. A mushroom medly with
>> several types sauteed together with a few rings or 1/2 moons of sweet
>> red onion, and a mix of olive oil and butter. A bowl of stewed whole
>> tomatoes with mild green chiles or chives.
>>
>> Basically I'd want the purity of the scallops to shine whitely and hen
>> 'eye pop' the rest with color but not too strongly flavored so they
>> don't mask the scallops.
>
> that's a beautiful plate but a little heavy on fats and seasonings for
> me to go with scallops. Just a different taste approach. thanks
>
Agreed, Janet. I think turmeric, sliced red beets and mushrooms, sliced
rings of onions and then a bowl of stewed tomatoes with mild green
chiles... way too overpowering.

It really needs to be simple, IMHO. In this case I'm surprised Carol
didn't simply suggest pan fried scallops in oil with minced ginger and
garlic and deglazed with a little stock (or whatever the current popular
Asian broth is called) and finished with a dash of soy sauce. Plated
with rice. Or noodles.

Jill