rust for the scallops.
Rinse the scallops and pat dry. **(You will
Wash and dry scallops. Place scallops in a bowl and cover
Wash and pat dry scallops.
Heat vermouth and wine in saute pan.
Add scallops.
Saute 2 to 3 minutes.
Remove with slotted spoon and keep warm.
Add shallots to saute pan.
Reduce to thick glaze.
Add cream and saffron.
Simmer until thickened.
Whisk in butter, a piece at a time.
Add salt and pepper.
Add warm scallops.
Serve in individual ramekins with rice on side and lemon wedges.
Serves 4 people.
Dry scallops and spread on a piece
Rinse and dry scallops.
Combine salt, pepper and flour in large dish.
Roll scallops in flour mixture until completely coated.
Heat oil in skillet; add coated scallops and garlic to heated oil and saute until golden brown.
Add remaining ingredients and cook until thoroughly heated.
Rinse, drain and pat dry scallops.
Spray a non-stick skillet with cooking spray and heat over medium heat.
Add scallops and saute 1 minute.
Transfer scallops to a dish.
Add sherry to skillet and cook 30 seconds to reduce liquid.
Stir in mustard and cream.
Return scallops to skillet.
Cook until scallops are heated through, about 30 seconds.
Season with salt& pepper to taste.
Dry scallops off with paper towel.
Season with salt and pepper to taste.
Dip scallops into mixture in beaten egg and tablespoon of water, then dip into bread crumbs (use pie pan for crumbs).
Place under broiler until brown, possibly 7 to 8 minutes on one side.
Turn them over on other side for approximately 5 to 6 minutes; check them with fork.
Serves 2 people.
Rinse and pat dry scallops.
Brown scallops lightly in butter in a
ver medium-high heat.
Dry scallops and sprinkle with salt and
il.
Rinse and pat dry scallops. Season with salt and pepper
Dry scallops gently with paper towel.
Wash and dry scallops.
Beat egg, water, salt and pepper.
Dip scallops in this mixture, then roll in crushed crackers.
Place scallops in buttered pie plate.
Pour melted butter over scallops and bake at 375\u00b0 for 25 to 30 minutes.
Delicious!
Wash and pat dry scallops; simmer in wine 5 minutes.
Drain and save liquid.
Add mushrooms and shallots; simmer 20 minutes. In shallow baking dish, place scallops; pour mushroom mixture over and top with bread crumbs.
When ready to serve, place pat of butter on top and broil until crisp.
Rinse and pat dry scallops. If using sea scallops, cut into quarters; set aside
Rinse scallops well then lay out on
Dry scallops in paper towels.
Season with pepper.
Heat oil in large skillet over medium-high heat until very hot.
Add scallops, then garlic to skillet.
Immediately add tomatoes and toss.
Add crackers, lemon juice, 2 tablespoons of parsley and butter.
Cook and stir until scallops are cooked through and crackers are browned.
Garnish with remaining parsley.
Makes 4 servings.
Wash and dry scallops.
Blend cornstarch with 4 tablespoons chicken broth.
Heat butter on medium/high heat and saute scallops for 5 minutes.
Remove and set aside.
Add onions and saute for 30 seconds.
Add sour cream and chicken broth, stirring occasionally. Add white pepper and m.s.g.
Simmer for 2 minutes, add scallops. Simmer for another 2 minutes to thicken broth.
Add cornstarch mixture little amount at a time, until desired thickness is achieved.
Wash and dry scallops and shake them in flour.
Heat oil in a large frying pan.
Add scallops; cook them very quickly, tossing them in the oil so that all sides are browned.
While they are cooking, add the finely chopped garlic and mix well.
Season with salt and pepper.
Just before removing from heat, add parsley and toss to coat.
Scallops cook quickly, depending on size and will be done in 5 to 10 minutes.
Serves 4.
Wash and pat dry scallops.
Season with salt and pepper.
Wrap 1 slice bacon around each scallop and place in shallow oven-proof pan.
Broil under high heat until browned, turn scallops and brown other side.
Remove from broiler, let drain on paper towels for a minute or two, place scallops on serving platter, drizzle with Hollandaise sauce and sprinkle with paprika.
Very rich, but very nice to serve to very nice people.
Pat dry scallops with paper towel.
Place in greased pie plate. Sprinkle with lemon juice, salt and pepper.
Top with mushrooms; drizzle with 1/4 cup butter.
Mix remaining 1/4 cup butter with bread crumbs.
Sprinkle over mushrooms.
Broil in preheated broiler 6 inches from heat until scallops are opaque, 10 to 12 minutes. Garnish with parsley.