Wash and drain scallops.
Place single layer in a baking dish or pan.
Dot with butter.
Sprinkle with parsley, basil and salt. Stir after 5 minutes.
Bake at 350\u00b0 for 25 minutes.
Cut scallops with oil and place in a single layer into a 9 x 13 casserole dish. Sprinkle with garlic and dill. Place in 350\u00b0 oven for approximately 10 minutes or until done. Serve hot.
Preheat oven to 500\u00b0.
Coat scallops with oil (can use mille). Toss in bread crumbs and Parmesan cheese.
Bake for 8 to 10 minutes.
Delicious!
Scallops -- Bring the scallops to room temperature while you
Chop a small bunch of green onions.
In a large frypan or Dutch oven, melt butter. Saute crab meat, shrimp, scallops and onions about 10 minutes until onions are translucent.
Add milk, cream of shrimp soup and wine.
Heat thoroughly and then add the peas.
Cover and simmer for about 10 minutes.
Serve over rice or thin noodles.
This recipe is very easy, yet tastes special. Serves 6.
oint. Remove from heat, add scallops and toss well. Preheat grill
Preheat oven to 350 degrees F.
Thaw and wash scallops.
Put in casserole dish with 1/2 lemon juice and 1/2 spices.
For extra lemon zing: also put in some lemon zest and feel free to put in the used lemon wedges.
Bake for 20 minutes or until cooked.
Meanwhile, thaw and/or wash the shrimp and crabmeat.
Toss in spices.
When scallops are done, put in the rest of the remaining ingredients.
Bake for 10 minutes.
Serve over brown rice or whole wheat pasta, and accompany with veggies (steamed broccoli matches well).
Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
Wash scallops.
If large scallops, cut into smaller pieces. It is better to use smaller, sweeter bay scallops.
Melt butter; mix with all crumbs.
Alternate layers of scallops with crumbs in buttered, shallow ovenproof dish.
Pour cream over top, covering all areas.
Bake at 350\u00b0 for 25 minutes.
Serve on individual shells as a first course, as a main dish or on a buffet table.
If you double the recipe, do not fully double the amount of cream.
ixture begins to steam, arrange scallops in skillet, making sure they
Cajun Scallops for dinner anyone? Get ready
Start with fresh sea scallops, as large as you can
Wash and dry scallops. Place scallops in a bowl and cover
eep warm.
Pat the scallops dry with paper towels and
Thaw scallops and shrimp (if frozen).
For Sea Scallops.
Heat butter in heavy
his recipe. Refrigerate leftovers up to 3 days.
To prepare scallops
Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.\n Watch Now
Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.\n Watch Now
akes a really easy process to get the scallops ready - I use
rom sides of scallops, if necessary.
Pat scallops dry with paper