For Sea Scallops.
Heat butter in heavy
Start with fresh sea scallops, as large as you can
Place the sundried tomatoes and pesto sauce in food prossesor, and blend together.
Sprinkle salt and pepper on both sides of sea scallops to taste. Put clarrified butter in pan over med-hi heat, and sear scallops in butter for 3 minutes on each side.
Heat the sundried tomato pesto sauce over med heat until hot.
Serve scollops on plate with 1 teaspoon of hot sundried pesto sauce on top of each scallop.
Coat 1 lb. sea scallops in flour. Season with salt and pepper. Saute scallops in olive oil & butter in a large skillet over high heat for 2 minutes on each side.\tRemove scallops.
Add butter, lemon juice, parsley, salt & pepper and heat.
Serve scallops over rice and top with sauce from skillet.
Cover sea scallops with blackened seasoning and let sit for
a few minutes.
Heat gas grill and put on fish screen or aluminum foil on grill.
Grill until tender.
Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
Add sea scallops and toss to coat with oil mixture.
Prepare barbecue (medium-high heat) or preheat broiler.
Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
Transfer to plates and serve.
Cajun Scallops for dinner anyone? Get ready to
For pesto:.
Place Red pepper
Scallops -- In a large pot
Add scallops and toss to coat. Set aside to marinate for 15
ined with cheesecloth, strain horseradish for 2 to 3 minutes.
ill be your seasoning for the scallops.
Make sure to pat
s the crust for the scallops.
Rinse the scallops and pat dry
ater and pat dry. Coat scallops with a little olive oil
arm.
Cook cauliflower florets for about one minute in boiling
ixture begins to steam, arrange scallops in skillet, making sure they
br>If you're using sea scallops, cut each one in 1
sheet pan and roast for 1-hour at 375\u00b0F
In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
Remove and keep warm.
In same skillet, add pepper, onion and garlic.
Cook 2 minutes.
Add wine, stir 1 minute.
Add broth, milk, and parsley.
Bring to a boil.
Reduce heat and simmer until sauce thickens, 1-2 minutes.
Add scallops and heat through.
Cut each of the scallops in half to have all