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From: spp@ucbvax.BERKELEY.EDU (Stephen P Pope)
Newsgroups: net.cooks
Subject: Re: Request for YUMMY Scallop Recipes
Message-ID: <12604@ucbvax.BERKELEY.EDU>
Date: Sun, 23-Mar-86 18:22:59 EST
Article-I.D.: ucbvax.12604
Posted: Sun Mar 23 18:22:59 1986
Date-Received: Tue, 25-Mar-86 03:43:25 EST
References: <992@houxa.UUCP> <1723@ihlpg.UUCP>
Organization: University of California at Berkeley
Lines: 31

Sauteed (sp?) scallops are extremely easy and quick.
Two variations I like (qtys. are for 2):

Rinse scallops.  Use about 1/3 lb. per person.  Over medium
heat, saute' for about one min. in a small amount of olive oil,
or olive oil/butter mixed, with one sliced garlic clove.
Add about four sliced mushrooms, and 1/4 cup dry white wine
(you are having dry white wine with your scallops. aren't you?),
cover, simmer over low heat for about five min.  Serve
sitting in a small amount of the liquid, preferably in small
shallow dishes, rather than on a plate.

Version two (inspired by "La Roca Seafood Restaurant", 24th St., S.F.)

Begin as above, but use four to six garlic cloves.  No mushrooms,
or wine, but instead use 1/2 bunch of cilantro chopped; and simmer in
a few tablespoons of green-colored chili salsa, and 1.5 oz of
sherry.  A squirt of vinegar helps the cilanto wilt.
Remove most of the cilantro to serve.

Important note: do not use a RED colored salsa, or else the
scallops turn out a cruddy looking brown color.  Amount of salsa
used depends on how hot it is, and personal taste.


One of my life's most memorable dining experiences was
a 1/2 pound per person SCALLOP ORGY, prepared by method one above,
with a group of friends...this actually turned out to be more
scallops than everybody could eat!!

steve