Not signed in (Sign In)

Follow us on twitter

Social Bookmarks

Bookmark and Share

Vanilla 1.1.10 is a product of Lussumo. More Information: Documentation, Community Support.

General hCG Diet Information: Scallops


NOTICE:These forums are no longer active! Please register on the new forums here.

Members having issues with logging into the new forums can send an email to jarret@hcgdietinfo.com for help.
Bottom of Page

1 to 6 of 6

  1.  
  1.  # 1permalink
    Going to try them this week. Actually for the first time ever... they are pretty expensive so I need a great recipe. WOuld love your input:)
  2.  # 2permalink
    Bay scallops or sea scallops? Bay scallops are little - no bigger than the end of your thumb - and sweeter than sea scallops. I weigh them out still frozen, lay them on a sheet of tin foil, sprinkle them lightly with seasoning, squeeze some lemon juice over them (maybe a teaspoon or so), seal them tightly in the foil, and lay the foil packet in a covered pan. Cook them, covered, on medium-high for no more than six minutes (and way less than that if you have thawed them). Less is better! The juices from the scallops mixes with the lemon juice and seasoning to make a marvelous sauce.

    For the seasoning, I use a mixture of salt, garlic powder, black pepper, basil, and thyme. However, most any seasoning mixture you use will be wonderful. I'd avoid the hotter seasonings, as they will overpower the sweet, delicate flavor of the scallops.
    Thankful People: Anonymous
    • hCGDietAuthoraly982
    • TimeJun 28th 2010 edited
     # 3permalink
    I made them last week: I made about 20 scallops, but about 5 were 3.5 oz. (it really depends on the size- mine were not huge but not small- I got them at the supermarket but they were fresh- just packed that day) I saved 5 and reheated them on the stove for lunch the next day. My husband ate the rest and LOVED them.

    So here's what I did :
    I soaked them in lemon juice for about 15 min, cooked up some crushed garlic in a large pan (about 3 or 4 cloves- i LOVE garlic) Then I added the scallops and the lemon juice mixture, stirred it around, added just a little pepper and a little salt... covered it to lock the steam in and keep the scallops moist. Stirring occasionally so the lemon juice and garlic forms a thick kinda sauce and so it evenly covered all of the scallops. Cooked it for about 15-20 min- until the scallops were firm. It came out SO good. Lemon and garlic is a yummy combo :) The sweetness of the scallops was a great counter balance for the lemon too
    Thankful People: Varden, Anonymous
  4.  # 4permalink
    I have a big ass bag of sea scallops (BJ's) and want vary up my usual lemon, salt in tin foil-oven receipe. Any other ideas?
  5.  # 5permalink
    Since you have sea scallops, you might consider putting them on skewers and grilling them, with a few hickory chips added for a slight smoked flavor. You could add a couple of apple pieces to the skewers also. If you do this, skewer the scallops through the sides, not the tops. They'll fall apart if you skewer them through the tops.
    • hCGDietAuthorsoftie
    • TimeJul 20th 2010
     # 6permalink
    aly982 - I have a question for you! did you cover and cook the scallops on low heat for 15-20 mins? your recipe sounds great and I want to try something new.

1 to 6 of 6

  1.