The amount of scallops depends on their size, and
Set aside.
Pat the scallops dry with paper towels.
In a wok or large frying pan, heat 1 tbsp oil. Season scallops then sear for 30 seconds per side. Set aside. Add remaining oil and stir-fry onion, garlic, ginger and chili for 30 seconds, until fragrant. Add vegetables and stir-fry for 1 min. Add oyster sauce, soy sauce and sugar. Cook for 1-2 mins, until bubbling. Return scallops to pan and cook for 30 seconds to heat through.
nd salt.
Dredge the scallops in the cornstarch, coating them
Cook tagliatelle in a saucepan of boiling salted water according to package directions. Drain. Transfer to a bowl. Toss with the soy sauce.
Heat oil in a wok or large skillet on high heat. Stir-fry the chili pepper, ginger and snow peas for 2-3 mins. Add the green onions and stir-fry for 1 min.
Add the scallops and cook for 2-3 mins, tossing gently, until cooked through. Add the tagliatelle and soy sauce and the cilantro; toss to mix.
Use whole small (bay) scallops or sliced large (sea) scallops.
Rinse and pat scallops dry.
Roll in flour mixed with the Old Bay seasoning. Shake off excess.
Saute in a butter-oil mix.
Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
Sprinkle with parsley and serve with lemon wedges.
Drain scallops.
Beat eggs and milk together, forming batter. Dip scallops in batter, then in bread crumbs and sprinkle generously garlic powder on scallops.
Season the dried scallops with salt & pepper. Beat together the egg and the water.
Dip the scallops in the egg-water mixture, then roll them in the bread crumbs, then dip the BOTTOMS of these into the melted butter.
Place the scallops buttered sides down on a baking sheet and bake in a preheated 450 degree F oven for 20 minutes.
Rinse the scallops & pat dry.
Set aside.<
RE-PREP:
Place the scallops in a bowl; add 1
Mix bread crumbs, salt, pepper and paprika; roll scallops thoroughly in bread crumb mixture.
In a large skillet, heat butter until frothy.
Add scallops and saute until lightly browned.
Gently remove scallops from skillet and arrange on bed of rice.
Add wine to butter in skillet; boil gently, while stirring, for 1 minute.
Pour over scallops.
Makes 4 servings.
wash scallops pat dry with paper towel.
mix together marinade and let scallops stand in marinade for 15 minutes.
combine cornstarch and salt in a plastic bag.
shake several scallops in bag dip in egg then in bread crumbs.
heat oil in wok to 350*.
lower heat some and lower scallops into oil and fry until brown about 2 minutes.
drain on paper towels.
Wash scallops in cold water, and drain on paper towel.
Beat eggs.
Add salt to crumbs.
Roll scallops in crumbs, then dip in egg. Roll in crumbs again.
Deep fry 2-3 minutes or until golden brown. Scallops are done when they are white in the middle.
Drain on absorbent paper towels.
Serve with lemon and ketchup, tarter sauce, or cocktail sauce.
Steam Aspargus for 10 minutes.
Warm butter in a large frying pan over medium heat.
Add spam and fry for 5-10 minutes until crisp like bacon, keep to the side.
Season scallops with Salt and Pepper.
Fry Scallops in hot pan over high heat for 1-2 minute.
Turn and repeat on other side
Spoon sour cream onto serving plate and add Spam on top with Scallops and lay asparagus over top.
Sprinkle the scallops with half the salt. Let
Marinate scallops for 1 hour in orange and lemon juice.
Heat oil in a wok or large skillet.
Stir-fry scallions with ginger and chili for 1 minute.
Add scallops with their juice and stir-fry for 2 to 3 minutes.
Add sesame seed.
Add soy sauce to taste and the cornstarch mixture.
Bring to boil.
Stir in the coriander.
Serves 2 to 3 as a main course.
Serve this Oriental dish with steamed rice.
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.
Mix bread crumbs, salt, and pepper in a resealable plastic bag.
Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.
In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
Meanwhile combine the sauce ingredients and set aside.
Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
Season with pepper and serve.
Rise scallops and score diagonally.
In a wok, heat oil, garlic and lime leaves on high heat until oil bubbles.
Add scallops, mushrooms, bamboo shoots and oyster sauce. Stir-fry for 3-5 minutes or until scallops are cooked.
Mix in basil and serve on a bed of steamed cabbage.