The most importaint thing when preparing scallop recipes is to not overcook them.
Cooking scallops is simple if you stick to these quick and easy scallop recipes. Scallops have the flavor of shrimp but softer texture if cooked properly. Don't overcook, they will become rubbery. If you want real scallops watch out for punch outs or Skate meat. These are punched out of flat fish like Rays. Punch outs are easily identified since they are all exactly the same size. It's not a bad product but it's not a scallop.One of the most important things when shopping for scallops is to buy the dry frozen ones. The ones you find floating in solution are fluffed up because they absorb the solution like a sponge and shrink when cooked. They can also be a bit slimy. The dry frozen ones stay the same size and taste better. There is also a sizing for scallops listed as U20 or whatever the size is. This simply means that there are under 20 per pound. U10 are the largest I've found so far and they were dry frozen. Scallops are a shellfish so if you know you are allergic, beware. The biggest complaint occurs when they are overcooked and become rubbery. The second thing is that every once in a while you get a few grains of sand in them. This happens when eating scallops since they sit on the bottom. It's really not a big deal, I'm just warning you first timers out there. You should also try different sizes of scallops to see what you prefer. They come small like a dime or huge like a silver dollar.
Snappy ScallopsFrom thawed, rinse scallops with cold water. season with garlic, salt, pepper, paprika, onion, or your favorite seasoning. Broil or saute in skillet with butter or white wine for no more than 3 minutes per side. Don't overcook.
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