Originally Posted by 12clicks (Post 18689322)

Dinner for two.
1 and 1/2 lbs of sea scallops.
Take a 1/4 stick of butter and melt it in a frying pan, sprinkle a few pinches of crushed red pepper. Add scallops, add a big splash of white wine and let the scallops cook. Turn each scallop over so they cook evenly. Right before they're done, sprinkle more crushed red pepper directly over the scallops, then gently lay slices of Swiss cheese over the scallops, turn off heat and cover with a lid for 1 minute.
Serve.

I had mine tonight with an Henri Bonneau chateauneuf du pape which is on the light side.

Originally Posted by 12clicks (Post 18689322)

Delicious and fool proof

Originally Posted by CDSmith (Post 18690129)

Fool proof? Never underestimate the idiocracy. If at least one person doesn't come back having flambe'd their mommy's kitchen I'll be very surprised.

Originally Posted by 12clicks (Post 18690224)

dude, I make about 7 things well.
Trust me, if I say it's fool proof, it is. :)

Tonight is garlic clams over linguini with a bottle of '02 insignia.

Originally Posted by 12clicks (Post 18690224)

dude, I make about 7 things well.
Trust me, if I say it's fool proof, it is. :)

Tonight is garlic clams over linguini with a bottle of '02 insignia.

Originally Posted by CDSmith (Post 18690129)

Never underestimate the idiocracy.

Originally Posted by Vendzilla (Post 18689516)

couple chicken breasts, shredded
can of cream of chicken soup
generous amount of diced peppers of all hot kinds
a red onion diced
can of rotel
can of whole tomatos
big hand full of shredded cheese
Mix the whole thing up in a casserole pan and cook at 350 for 45 minutes
Serve while watching a movie with tortilla chips like dip

Originally Posted by PR_Glen (Post 18691677)

How do you know when the scallops are ready? I have a tough time figuring that out. I can sear them but they'll cook like that forever until they dry out it seems.

Originally Posted by PR_Glen (Post 18691677)

some good seafood ideas guys.

How do you know when the scallops are ready? I have a tough time figuring that out. I can sear them but they'll cook like that forever until they dry out it seems.

I made some home made cod cakes last night. Some baked and some fried, the baked ones ended up flavourless and the fried ones tasted perfect, go figure.

Originally Posted by JerseyPorn (Post 18691788)

Scallops and Swiss cheese? I just threw up in my mouth a little...

Originally Posted by Shannon G (Post 18691804)

Scallops are done when they have just turned opaque. If you poke them gently w/ a fork, they should slightly spring back as opposed to being mushy as they are when raw. The texture should be similar to a filet mignon or the heel of your hand below your thumb.

Originally Posted by L-Pink (Post 18691833)

I made them exactly as per his recipe. Had a deli slice some good swiss paper thin. Put the cheese on when scallops were on the plates and it instantly melted .. excellent. :thumbsup

.

Originally Posted by PR_Glen (Post 18691856)

hmm are you talking fresh scallops? I normally go with the frozen ones. I'm from the great lakes area, i don't think i would even recognize a fresh one if i saw it ;) Thanks for the texture tip though, that should work for me.

....

Originally Posted by Shannon G (Post 18691929)

It works for both :thumbsup With the frozen ones, be sure to bring them to room temp first so they cook evenly all the way through (like you would a steak). And don't run them under water to thaw them because they'll get mushy and can break apart ... I'm from the great lakes area too and that was always the trick for thawing fish. Doesn't work on scallops though. :winkwink: