agonally, thinly.
Pat the scallops dry with a paper towel
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.
nd set aside.
In large heavy pot, heat oil and
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Meanwhile, pat the scallops dry. Heat oil in heavy
Bring large pot of salted water to
n a large skillet on high heat. Add the scallops in 2
Melt the butter in a saucepan. Saute the celeriac for 1 min, then add the milk, vanilla bean and scraped seeds and a pinch of salt. Cover and cook for 25 mins, until soft.
Season the scallops and roll in the flour. Tap off any excess flour. Heat 1 tbsp oil in a frying pan and sear the scallops for 2-3 mins on each side.
To serve, remove the vanilla bean and mash the celeriac. Stir in the chopped chervil and season. Spoon onto serving plates and top with the scallops. Drizzle with 2 tbsp oil and garnish with chervil.
Marinade scallops overnight.
Preheat oven 400F degrees.
Drain scallops& reserve marinade.
Wrap scallops in bacon strips and fasten w/ toothpick.
Bake 10-15 minutes.
Take reserve marinade and boil for 1 minute.
Serve sauce on the side.
Season the scallops with salt and pepper.
In a very large skillet
eanwhile, thaw scallops, if frozen.
Cut any large scallops in half.
rozen.
Cut any large scallops in half; set aside.
Bring a large pot of salted water to
Place the bacon in a large, deep skillet, and cook over
n medium-high heat; season scallops with salt and pepper; divide
se the back of a large spoon, push potato through a
if necessary.
2. Pat scallops dry. Season with the salt
Cut large scallops in half horizontally.
Rinse
Rinse the scallops under cold water and cut in half.
Season the scallops and shrimp with salt and pepper, then dust them with flour.
Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil.
Reduce the heat to medium and cook for two minutes.
Turn the scallops and shrimp in the pan.
Add the garlic and basil and shake the pan to distribute the ingredients evenly.
Cook two minutes until golden.
Sprinkle the lemon juice over the mixture and toss to blend.
b>large skillet over medium-high heat, add olive oil.
Season scallops
rozen.
Cut any large scallops in half. Cook spinach according