Start with fresh sea scallops, as large as you
small saute pan, and when heated add the scallops that have
risp.
Remove bacon from pan, reserving 1 tablespoon drippings in
il in very hot pan. Season scallops or shrimp with salt and
old water. Pat the scallops dry with paper towels;
efore al dente.
Season scallops with salt and pepper. Heat
r until wilted. Remove from pan; set aside.
Add remaining
olids.
Return sauce to pan and whisk in 1 1
season scalops with salt and fresh pepper.
Heat the flavored oil in a skillet over med-high heat.
Add scallops and saute.
Drizzle with lemon juice and set aside.
Make the vinaigrette by whisking together the rasp.
vinegar, dijon mustard, sugar, salt, pepper and poppyseeds.
Add olive oil in a steady stream.
Set aside.
Toss the lettuce, scallops, mushrooms, walnuts and raspberries.
Pour vinaigrette over the top or pass it around.
roth in a medium sauce pan. Cook, uncovered, over medium heat
Rinse scallops well then lay out on
hey are frozen.
Rinse scallops and pat dry with paper
edium-high heat.
Coat pan with cooking spray.
Add
Rub scallops with cumin, salt and pepper.
acon until crisp. Remove from pan and drain well on paper
large fry pan over medium heat, pan sear scallops 3-4 minutes
o use on the raw scallops while grilling. Reserve the rest
il in a medium frying pan. Sear scallops for 1 min per
n a bowl.
Place scallops in a shallow dish. Add
ossible.
Return sauce to pan.
Season with salt and