lmost smoking temperature.
Place bay scallops in flat plate or pan
he cream.
Divide the scallops between two individual gratin dishes
Cut one bunch broccoli into flowerets or 1/4-inch slices. Blanch for 2 minutes in boiling salted water, then drain and refresh in cold water.
Cook linguine until al dente, then drain and toss with butter, salt and pepper to taste.
Cover and keep warm.
Heat 1/4 cup butter.
Add minced garlic.
Saute and then add the broccoli; heat through.
Add bay scallops, 1/4 teaspoon pepper and 1 teaspoon salt.
Cook 3 minutes.
Spoon over the pasta and sprinkle with Parmesan.
Preheat oven to 450\u00b0.
Put sea scallops in a 9-inch baking dish and drizzle with olive oil.
Cut orange sections from the white membrane over the baking dish so the juice is saved.
Arrange orange sections among scallops and bake for 8 minutes.
Add bay scallops and sprinkle with dill.
Broil for 4 minutes.
Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill
In skillet, melt margarine; add onions and garlic; simmer until onions are clear.
Add pepper and parsley; simmer 2-3 minutes. Add sherry and simmer 10-15 minute.
Place scallops in baking dish.
Pour cooked mixture over scallops. You should have enough mixture to barely cover scallops, if not, melt more margarine and add.
Cover top very generously with bread crumbs. Bake uncovered @ 400 deg. for 30 minutes.
If top is not brown, place under broiled for a few minutes.
If you're using bay scallops, keep them whole.
If
Melt butter in pan and add mushrooms.
Cook, stirring, until wilted.
Add onion and garlic until transparent.
Transfer mixture to bowl; add 2 tablespoons butter and everything else.
Spoon into baking dish.
Drizzle remaining butter on top.
Bake 10 minutes in 450\u00b0 oven and broil 1 minute to brown.
(Do not overcook.)
Can be made ahead and frozen before baking.
Serves 6.
52 degrees C).
Season scallops with salt and pepper; place
il begins to smoke, pour scallops into pan. Cook for 30
igh heat.
Add the scallops and cook until browned and
Pour 1/2-inch oil into skillet.
Heat to very hot; drain scallops and pat dry.
Dust scallops with mixture of flour, salt and pepper.
Check proper temperature of skillet by dropping in one scallop.
If it immediately turns golden brown, the temperature is right.
Add remaining scallops and cook for 2 to 3 minutes, turning to brown on all sides.
Remove scallops with slotted spoon and drain on paper towel.
Serve immediately. Garnish with parsley and lemon slices.
Excellent with good Muscadet or Chablis Grand Cru.
br>After thoroughly rinsing the bay scallops (they tend to be sandy
o 400\u00b0.
Put scallops in a baking pan and
Sprinkle scallops with salt.
Melt butter in skillet with garlic.
Saute scallops on medium for about 10 minutes or opaque. Pour off juice from scallops.
Add wine, heavy cream and sour cream.
Add cornstarch to thicken.
Simmer for 8 minutes.
In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
Add scallops and basil to the skillet and saute for about 2 minutes.
Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
Serve immediately over fine noodles or rice.
In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Place scallops in a bowl.
Add vermouth, garlic, salt and pepper and mix well.
Let stand for 1 hour, then drain well.
Pat dry with paper towels.
Roll scallops in bread crumbs and shake off excess.
Melt butter over fairly high heat and saute scallops 2 minutes until golden.
Remove with slotted spoon.
Serve immediately with lemon wedges.
Dredge scallops in flour, salt and pepper.
Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
Add onions and garlic to oil and stir.
When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
Return the scallops to the sauce and cook for 30 seconds.
Serve with rice or noodles.
Melt butter in skillet over medium heat.
Add scallops and cook until almost opaque, about 2 minutes.
Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
Return scallops to skillet and stir until coated.
Add dill and pepper and serve immediately.