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.
callops and saute until slightly sauteed. Literally just 1 minute. Remove
hile butter melts, dredge each scallop in flour on both sides
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 ...
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.
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.
br>In same skillet with scallop juices and remaining butter and
rom the side of each scallop and discard. Pat the scallops
mong 6 plates.
Spoon scallop mixture over polenta, sprinkle breadcrumbs
rumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350
Mix all ingredients except cheese and pasta. Spoon mixture into broiling pan and broil 5 minutes. In meantime, boil water for pasta. Cook pasta. Turn scallop and shrimp and broil and additional 5 minutes. Serve this over pasta, add cheese (if desired) and serve.
For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve.
Put vegetables in large pot; cover with stock and boil.
Add spices.
Simmer, covered, until vegetables are tender.
Remove bay leaf.
Blend with hand blender until pureed or smooth.
Saute mushrooms in butter.
Add scallops and wine and cook 1 minute. Stir in cream, mixed with egg.
Add to pureed vegetables and broth.
Heat through and serve with sprinkling of parsley.
HEAT olive oil in a large skillet. Add garlic; saute until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again.
br>After thoroughly rinsing the bay scallops (they tend to be
Wash scallop shells and place on a
May serve over rice. This recipes ingredients blend well over night
diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings
ix well. Divide into 6 scallop shell dishes.
Prepare potatoes
Mix Old Bay seasoning into flour.
Roll scallops in flour.
Heat oil in a large nonstick skillet over medium-high heat.
Add scallops; saute 2 1/2 minutes on each side or until browned.
Serve with rice pilaff or roasted potatoes and asparagus.