New England Clambake

We have our own version of a weekend clam bake next vacation, with lobster, steamers, scallops and my friend wants, I'm not a big fan of scallops Jacques, I'm not sure Learn how to cook, we get abut 2 pounds fresh scallops with the rest, any other suggestions for our meals? or methods of cooking?

I love scallops! I hope these recipes help!

Bacon Wrapped Scallops

Coquille St. Jacques 24
bacon
brown
toothpick

Wrap scallops with bacon. Skewer with toothpicks.
Sprinkle brown sugar on top. Broil 2-3 minutes, turn and repeat.


STEAM SCALLOPS

3 lb. scallops
1 / 4 C. lime juice
1 / 4 C. orange juice
1 / 4 C. grapefruit juice
1 / 2 c. white wine
3 shallots, minced
4 cloves garlic, minced
1 tbsp cream
1 tbsp tea. cracked black pepper

Steam first 7 ingredients. Remove scallops with a slotted spoon. Reduce liquid by half. Add cream and pepper. Pour over scallops and serve Jacques.


ALL STEAM SCALLOPS SEAFOOD

2 lb. scallops in their shells
1 tbsp white wine
3 c. soup. fresh parsley, chopped
2 shallots, finely chopped

In a large flameproof casserole with a tight fitting lid, arrange the scallops, wine and shallots. Cover dish with lid and place over high heat. Let the steam scallops in the hot liquid for 5 minutes, shaking the pan once or twice, until all are open.
Divide the scallops into 4 bowls and sprinkle with parsley. Pour cooking juices over each serving. Pass crusty bread for dipping into the juice. Serves 4.

Coquille Saint-Jacques can be a challenge because they contain much moisture. Pat them dry and season with garlic, salt and pepper. Saute in butter mixed with olive oil that alittle turning once .... It only takes a few minutes on each side. If you cook them they will be rubbery. In a dish and squeeze the juice of fresh lemon on top. You can also toast them in the oven if you do not want to stand on the stove, which tends to them or you can bread and fry.

Ask your friend how he likes to prepare. Ideally, it would be included in the baking dish with clams. But I left the mountains, and have mostly seen sauteded in butter with a little garlic.