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.
owl until smooth. Add the scallops, and toss to coat. Cover
Combine onion, oil, lemon juice, garlic, salt and pepper in a large shallow dish.
Add scallops, stirring gently to coat. Refrigerate 2 hours.
Thread scallops on skewers.
Place kabobs 4 to 5 inches from hot coals; grill 10 to 12 minutes, turning and basting occasionally with leftover marinade.
Yield:
6 servings.
meadium bowl. Add scallops and stir gently to coat
cover and keep warm.
SCALLOPS:
Drain water from skewers
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.
50\u00b0F.
Combine the scallops and the teriyaki sauce in
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
Scallops -- Bring the scallops to room temperature while you
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
Combine shrimp and scallops with 2 teaspoons soy sauce
his recipe. Refrigerate leftovers up to 3 days.
To prepare scallops
Toss the scallops with the ginger, red pepper
Saute scallops in margarine and seasonings.
Cube Velveeta into large bowl with flour, mushroom soup and milk.
Heat in microwave on High for approximately 7 minutes, stirring every 2 minutes.
Add scallops and bake in oven at 350\u00b0 for 20 minutes. Serve over noodles or rice.