n a diamond pattern over casserole.
BAKE at 400\u00b0
In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.
Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
Add more Parmesan to taste.
Preheat oven to 350 degrees. Spray 2 1/2 quart casserole with nonstick cooking spray.
Whisk together soup, half and half, sherry and red pepper in large bowl until combined. Add rice, crabmeat, shrimp, scallops and pimientos, toss well.
Transfer mixture to prepared casserole, sprinkle with parsley. Cover, bake about 25 minutes or until shrimp and scallops are opaque.
ound shrimp, 1/2 pound bay scallops, 1/2 pound cubed
br>In same skillet with scallop juices and remaining butter and
In a large pan, heat half the oil.
Add the onions and saute until just translucent but still crisp.
Add the peppers, broccoli and garlic, cover and simmer for about three minutes.
Remove the mixture from the heat, stir in the Italian Seasoning and set aside.
Stir the pasta into the boiling water.
When the pasta has been on for about five minutes, return the vegetables to the heat, stir in the scallops and the remaining oil, cover and simmer on low until the pasta is done.
Drain the cooked pasta and put it in a large pasta ...
Saute scallops in butter or margarine for one minute only. Remove from pan and set aside.
Add wine to liquid in pan and simmer for a short time.
Return scallops to pan and mix into sauce.
Add scallop mixture to rice mixture and blend.
Place in casserole.
Sprinkle with cheese.
Bake at 400\u00b0 for 10 minutes or under broiler until golden.
In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
Add the milk and cream, cook for another 3-5 minutes or until heated through.
Remove bay leaf and serve.
inutes. Then add in the bay leaf chicken or vegetable broth
In 2 quart casserole, combine Japanese-style vegetables and
Wrap 1/2 strip of bacon (raw) around a bay scallop (raw).
Secure with a toothpick.
Broil on both sides until bacon is cooked thoroughly, using metal tongs to turn\"devils\" over.
The scallop will be lightly browned.
Dipping Sauce: Mix 4 parts honey mustard with 1 part mayonnaise and 2 parts cooked, diced bacon.
2 1/2 quart casserole.
Cook scallops in boiling
Marinate seafood in soy sauce 15 minutes. While seafood is marinating, melt butter in saucepan. Add parsley and crushed garlic. Remove seafood from sauce.
Place in a shallow casserole or baking dish. Top with mushrooms, water chestnuts and bean sprouts.
Pour butter mixture on top.
Bake at 350\u00b0 for about 25 minutes.
(Test shrimp for doneness.)
ixture into a large buttered casserole dish.
Cover with foil
ut in a 2 quart casserole. Casserole can be put in the
Clean and thinly slice mushrooms.
Saute in butter until lightly browned.
Stir in butter and cream and bring to boil, stirring constantly.
Add vermouth and scallops.
Taste and add salt and pepper as needed.
Spoon into buttered casserole dish. Sprinkle with bread crumbs.
Cover and bake at 350\u00b0 for 30 minutes.
Serve over rice or noodles.
Makes about 6 servings.
Crush crackers; saute onions and mushrooms in butter.
Add crumbs, scallops and 2/3 of the cheese.
Mix together thoroughly. Put into a buttered casserole dish.
Cover with remaining cheese. Bake in 375\u00b0 oven for 20 minutes to 1/2 hour.
Chop bell peppers and celery very fine.
In mixer beat eggs and milk until well blended.
Add everything, except crab and scallops. Grease and spray large glass dish, 9 1/2 x 12-inches.
Use Pam. Pour in the mixture.
Add crab meat and scallops.
Bake at 350\u00b0 for 45 minutes or until casserole is set, but not real firm.
Let set 10 minutes before serving.
Scallops may be omitted.
Serves 8.
rom the side of each scallop and discard. Pat the scallops
mong 6 plates.
Spoon scallop mixture over polenta, sprinkle breadcrumbs