Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Erin Gleeson is fanciful yet downright realistic when it comes to hosting a dinner or cocktail party for friends. For instance, Valentine's Day: If you're inviting friends over for eats and drinks, keep it basic, she says. This lovey-dovey holiday is on a Tuesday, after all. You'll probably be rushing home from work that day and off to work the next morning. (more...)
Scallops are expensive, elegant, and fragile, but somehow quick and easy at the same time. Searing scallops is a simple matter that requires only a few techniques; after they're done perfectly, you can get creative with sauces. Here's how to cook scallops.
Discuss: Suggestions for Pan Searing Scallops? Now try our favorite recipes:
1. Seared Scallops with Lemon and Vodka
[caption id="attachment_180855" align="alignnone" width="620" caption="Chowhound"]You can enjoy fresh and bright flavors with creamy-herb textures simultaneously in this rendition. Then just toss it with some spaghetti. Done. Get our Seared Scallops with Lemon and Vodka recipe.
2. Seared Scallops with Fava Bean Sauté
[caption id="attachment_180854" align="alignnone" width="620" caption="Chowhound"]Of course bacon is the best flavor accompaniment to scallops. But if you want a satisfying scallop meal rather than a scrumptious scallop appetizer, then you need more. Add a sauté of favas, sugar snap peas, and tarragon and you'll have just that. Get our Seared Scallops with Fava Bean Sauté recipe.
3. Scallops Crudo with Vanilla Salt
[caption id="attachment_180853" align="alignnone" width="640" caption="Chowhound"]The Italian take on sushi, crudo requires the best-quality, freshest seafood. You're eating it raw, you know. So get day-boat scallops, which are the freshest around. with mint, lime, and vanilla salt (you'll need to buy that), it's quite a delicate way to handle a delicate mollusk. Get our Scallops Crudo with Vanilla Salt recipe.
4. Lemon Butter Scallops
[caption id="attachment_180851" align="alignnone" width="620" caption="Damn Delicious"]It's really simple. Lemon juice, butter, garlic, and parsley make these tender morsels, seared a tad crusty on the outside, so luscious, all you need is some pasta and Parmesan and you're set. A salad might be good too, or some vegetable. Get the recipe.
5. Baked Scallops
[caption id="attachment_180857" align="alignnone" width="620" caption="New England Today"]Of course, searing isn't the only way to make scallops, although it may be the most popular way to go about it. But consider the New England-style suggestion of baking them with a buttery, crumbly topping. Get the recipe.
6. Broiled Scallops with a Parmesan Crust
[caption id="attachment_180858" align="alignnone" width="600" caption="The Dinner Mom"]Seriously, these look delectable. Swish them around in butter and olive oil and then coat in a bread crumb-Parmesan-paprika-parsley mixture, and broil. Top them on salad or eat them as an appetizer. Go ahead, pop 'em in your mouth. Get the recipe.
7. Seared Scallops with Lemony Farro and Arugula Salad
[caption id="attachment_180852" align="alignnone" width="620" caption="Chowhound"]Throw a nutty, ancient grain and pepper, soft arugula together with the succulent, mild scallop, and then hit it with an acidic zest to awaken you to all that's in there. It's a combo you'll love, and it'll keep you full. Get our Seared Scallops with Lemony Farro and Arugula Salad recipe.
— Head Photo: Chowhound
— Amy Sowder wrote an updated 2016 version of Caitlin McGrath's 2010 article.
Amy Sowder is the assistant editor at Chowhound in New York City. She loves cheesy things, especially toasties and puns. She's trying to like mushrooms. Her running habit is the excuse for her gelato passion. Or is it the other way around? Follow her on Instagram, Twitter, and her blog, What Do I Eat Now. Learn more at AmySowder.com.
Time to curl up under a cozy blanket and enjoy a warm bowl of soup. This week’s pick? A classic creamy celery soup.
Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?)
Continue reading "Creamy Celery Soup" »
