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Bay Scallops – Southern Style

by on January 22, 2010 in Fish, Main Courses January 22, 2010 FishMain Courses
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A quick and tasty bay scallop/nut recipe. We usually use pecans, but walnuts, almonds, hazelnuts, or pistachio nuts work well also.

Ingredients

  • 40 pieces Bay Scallops
  • 2 cups Beer
  • 1 Tablespoon Salt
  • 1-½ teaspoon Fresh Ground Black Pepper
  • 4 Tablespoons Flour
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons White Vinegar, Warmed
  • ¼ cups Sweet (unsalted) Butter
  • ¼ cups Salted Butter
  • 1 cup Chopped Nuts, Or Nut Of Your Choice

Preparation

Combine beer, salt and pepper in a medium bowl. Add scallops. Marinate for 15 minutes at room temperature.

Drain scallops. Then coat with flour so you have a thin coating. Heat olive oil in a large skillet. Saute scallops until just golden brown. Add heated vinegar and blend thoroughly. Keep warm.

Melt sweet (unsalted) and salted butter in a medium skillet over medium-low heat. Add nuts and saute for 3-4 minutes. Add to the scallops and serve immediately.

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cookingtree on 3.20.2014

This dish comes together very quickly and is amazingly delicious. The buttery toasted pecans contrast nicely with the sweet scallops. I did make one small change and used 1/2 tsp cayenne instead of the black pepper (which I cannot eat), and it worked just fine.

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