Anyone know a killer sauce recipe for sea scallops? Like after they're done in the fry-pan, a sauce to pour over or dip them in........also would like ditto for salmon steaks (not BBQ tho')...........thanks :drool:

well then, how about a Fairly Good scallop and seafood dip/sauce?....... :eat:

I don't know any recipes that don't involve butter. I'll think about it. Maybe I can substitute it with olive oil, maybe not. I'll get back to you. I love sea scallops. My favorite salmon seasoning is to lightly sprinkle it with ginger and salt. Light on the ginger or else its too strong. I usually just bake the ginger salmon with snap peas, and have rice on the side. You shouldn't have brought this up salmon and scallops are my favorite.

i don't know of any in particular. I didn't cook scallops in school very often, and when I did it was with butter. I'm tempted to suggest a tomato-lime salsa or a red pepper coulis or something, but I have no idea if that would actually taste good.

Scallops are one of those foods that are so delicate in flavour, it's considered "wrong" in the culinary field to over dress them. I agree, although I personally find their flavour a bit rich and that's why I suggest trying something with a bit of a tanginess to it.

Try looking for ideas at Epicurious.com's (http://www.epicurious.com) massive recipe database.

Well thanks both......that's a start........I've tried scallops wrapped in maple-smoked bacon...they're good.......I'm kinda spice oriented.....i know it's blasphemy but whenever I have salmon steaks I put salsa on 'em......clarified butter is always at the ready for lobster etc..........I'm not cutting or on a diet, i don't seem to ever have any weight problems........ I'm on a mass/strength program........I tend to forage on a regular basis..........maybe I'll look up a French cooking site, they're big on sauces........Abalone wrapped in bacon is good too....some fish are too oily for me.....I like the harder texture fish like Marlin, Swordfish, Mahi-Mahi so I try to get the salmon steaks cooking alittle longer to firm them up................I wouldn't insult my taste buds by putting Tartar sauce on anything..........Tabasco sauce goes good with Oysters.........ever tried Octopus? If you haven't don't bother...just chew the eraser off the end of a pencil...same thing.... :eat:

Haha, yes, I've tried octopus. The tentacles, peeled, look like banana, have the texture of commercially tumbled chicken breast (the spongey, rubbery kind), and taste a bit like tuna. I've also tasted raw chicken and hamburger... but only for professional purposes, and in very small amounts... the things we cooks do to make sure the public's food is juuuuust right.

If butter isn't an issue, maybe you should learn how to make Beurre Blanc (or Beurre Rouge). Basically speaking, it's a sauce made by emulsifying cold butter with a wine/vinegar/shallot reduction to a creamy, tangy butter sauce. It's generally used on fish... so it may be good for scallops. It's also a very delicate sauce (extremely simple to make once you get the hang of it, but not for the non-fussy).

....Could you give me a quick course on how to make Beurre Blanc?......sounds scrumpdillyishus!....... :D

This is a great cheese sauce recipe. I wouldn't classify it as healthy, but it's yummy, and not terrible for you.

Light Cheese Sauce
2 C water
½ C soft or medium tofu
½ C flour
1 chicken bouillon cube
1/2 C grated old cheddar

In a medium saucepan, whirl together the soft tofu and 2 C warm water. Whisk flour in quickly to prevent lumping. Over medium heat, bring to a boil, whisking constantly. When thickened, reduce heat to low. Stir in bouillon cube and cheese.

If you're looking for healthy, you might even be able to leave out the cheddar if instead of water you use 1 1/2 C milk and 1/2 C wine.

....Could you give me a quick course on how to make Beurre Blanc?......sounds scrumpdillyishus!....... :D

It's probably easier if you look up directions from a cooking site :d_smile:

thanks everyone!.......with all the info I'm now on a culinary safari.. :eat: