From: rwarren@vax2.concordia.ca (Rosemary A. Warren -- Montreal, Quebec, Canada)
Subject: Re: REQUEST: Scallop Recipes
News-Software: VAX/VMS VNEWS 1.41    
Organization: Concordia University
Distribution: rec
Date: Wed, 18 Nov 1992 16:07:00 GMT

In article <DSCHIEB.92Nov2121819@muse.cv.nrao.edu>, dschieb@muse.cv.nrao.edu (Darrell Schiebel) writes...
> 
>	Does anyone have any "low-fat" recipes for preparing scallops?
>	I'd appreciate hearing from you. What I'm thinking of is baked or
>	broiled scallops in a lite sauce.
> 
>	So if you have any favorite scallop recipes, please send me a note.
> 
yum! yum!  scallops are delicious!!!!! :) :) :)

here are two recipes that work especially well.  both of them use the tiny
scallops.  note:  items sold by weight here is measured in metric, but
regular kitchen measurements are usually still imperial, as shown below.

Pasta with Scallops and Green Beans
Source:  Montreal Gazette, June 1992    Serves 4

1/2 lb. (250 g) fresh green beans
4 tbsp. olive oil
2 tbsp. finely chopped garlic
3 cups ripe fresh tomatoes, cored, peeled, and cubed
2 tbsp. tomato paste
1 tbsp. chopped fresh marjoram or 1 tsp. dried
1/4 cup coarsely chopped fresh basil
2 tsp. chopped fresh oregano or 1/2 tsp. dried
1/4 tsp. red hot pepper flakes (just as nice without)
3/4 lb. (350 g) farfalle (bow-tie pasta)
1 lb. (500 g) scallops
salt and pepper to taste

Trim and cut green beans into 1 1/4" lengths.  Drop them into salted
boiling water and cook them for 7 minutes or until slightly crisp and
tender.  Drain immediately and reserve 1/2 cup of the cooking liquid.

Heat 2 tbsp. olive oil in a saucepan over medium heat and add 1 tbsp. of
the garlic.  Cook briefly without letting it brown.  Add tomatoes, tomato
paste, marjoram, basil, oregano, red pepper flakes, salt and pepper.  Cook,
stirring well, for about 5 minutes.  Set aside.

Bring 3 quarts salted water to a boil.  Add pasta, bring to a boil and
cook, stirring, for about 12 minutes, according to package directions.

Meanwhile, heat the remaining olive oil in a large saucepan on medium-high
heat.  Add scallops, remaining garlic and salt/pepper to taste.  Cook,
stirring, for about 1 minute, then add the tomato sauce, green beans, and
reserved liquid.  Bring to a boil, then lower the heat to a simmer.  Cook
for one minute, stirring.

Drain pasta and add it to the tomato-scallop mixture.  Serve immediately
with the remaining basil.
===============================================================================
don't forget about the french favorite ...

Coquilles St. Jacques Provencale
Source:  A Permanent Collection of the World Best Recipes set,
         Fish & Seafood section                 Serves 4

1 lb. (454 g) scallops
1/4 cup all-purpose flour
1 1/2 tbsp. butter or margarine
2 medium-sized tomatoes, peeled, seeded, and chopped
2 cloves garlic, crushed
2 tbsp. finely chopped parsley
salt and pepper to taste

Dredge the scallops in flour.  Heat the butter/margarine in in a frying pan
and brown scallops for 3 minutes over moderately high heat.  Add tomatoes,
garlic, and parsley.  Season with salt and pepper.  (You may notice some
extra people in the kitchen sniffing at the pot.  Shoo these uninvited guests
out of the kitchen until dinnertime.)  Stir carefully and simmer over low
heat for 10 minutes.

Serving Suggestion (from book) :  Serve very hot on scallop shells or small
dishes topped with (extra) tomato sauce.

Also goes good on pasta, and I imagine with rice.
===============================================================================
I have also seen a recipe for Scallops Tandoori, but you'll have to drool a
little longer:  i wouldn't want to post a recipe i haven't tried myself.

"Have some more yogurt, have some more Spam,
 It doesn't matter if it's fresh or canned ..."
        Weird Al Yankovic, "Eat It"

Rosemary Warren         rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!