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Seafoodforthewin is looking for: (5 recommendations)
Is there anyone out there with an AMAZING scallop recipe?

Recommend a recipe

Last updated: Jul. 20, 2013 7:24 am
Posted: Jul. 19, 2013 9:00 pm
Recommended Recipe:
Photo of: Seared Scallops with Jalapeno Vinaigrette

Seared Scallops with Jalapeno Vinaigrette

Submitted by: Chef John 
This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops. 
Recommended by: Baking Nana
Jul. 19, 2013 10:16 pm
LOVE these.... love, love, love them.
Jul. 20, 2013 3:00 am
Commented by: Don
Jul. 20, 2013 2:04 am
Hi, Try these. cheers. Scallops and Chorizo The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Serves 6 Ingredients 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin 4 spring onions, trimmed and sliced 2 red chillies, thickly sliced 24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them) 2 tbsp runny honey Preparation method 1.Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. 2.Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve.
Jul. 20, 2013 2:05 am
Scallops with Chorizo and Spinach Smoky paprika sausage and scallops are a match made in heaven. Serve with crusty bread. Serves 4 Ingredients 3 tbsp vegetable oil 200g/7oz chorizo, chopped 50ml/1¾fl oz pedro ximénez sherry - an intensely sweet, dark, dessert sherry 1 red onion, sliced 1 garlic clove, crushed 12 tomatoes, skinned, chopped handful chopped baby spinach 100ml/3½fl oz chicken stock 1 tsp ground turmeric 12 scallops salt and freshly ground black pepper Preparation method 1.Heat one tablespoon of the oil in a frying pan and fry the chorizo for 3-4 minutes, or until crisp. 2.Add the sherry and continue to cook until the volume of the liquid has reduced. Add the onion and garlic and cook for a further five minutes. 3.Add the tomatoes, spinach, chicken stock and turmeric and cook for 8-10 minutes. 4.Meanwhile, rub the remaining oil onto the scallops and season, to taste, with salt and freshly ground black pepper. 5.Heat a frying pan until hot and fry the scallops for one minute on each side. Remove the scallops from the pan and set aside to drain on kitchen paper. 6.To serve, spoon the chorizo and spinach stew into four small terracotta dishes and top with the scallops.
Commented by: lisa j
Jul. 20, 2013 6:55 am Delish!!!!!!!
Commented by: Seafoodforthewin
Jul. 20, 2013 7:01 am
Thank you!
Commented by: DairyQueen
Jul. 20, 2013 7:24 am
Would like to recommend: SEARED SEA SCALLOPS. BREADED SEA SCALLOPS, SCALLOPS AU GRATIN, AWESOME BAKED SEA SCALLOPS. Attempted posting them for you, computer having one of its **senior moments** today. Will try again. Have made all of these dishes, they're great! Am kinda partial to Scallops Au Gratin, thouh.
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