Rub scallops with cumin, salt and pepper.
ou can see the dry pan at the bottom when you
asta and return to the pan. Reserve 1/2 cup of
il in very hot pan. Season scallops or shrimp with salt and
Start with fresh sea scallops, as large as you can
Thaw scallops and shrimp (if frozen).
rinse scallops & drain.
melt 2 Tbsp butter in large non-stick skillet.
add 1 clove pressed garlic & scallops.
cook over medium heat about 6 - 8 minutes, stirring often.
remove scallops and set aside leaving juice in pan.
Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
Stir & serve.
risp.
Remove bacon from pan, reserving 1 tablespoon drippings in
he center is cooked and soft). Cut the cooked yam in half
Wash and dry scallops. Place scallops in a bowl and cover
eep warm.
Pat the scallops dry with paper towels and
br>Pat dry.
Toss scallops with lime peel, garlic and
medium frying pan , cook and turn the scallops for 4
In a saute' pan cook chorizo until it begins
reduced to heat & simmer until cooked al dente, approximately 7 to
hey are frozen.
Rinse scallops and pat dry with paper
il in a medium saute pan. Season scallops with salt and pepper
small saute pan, and when heated add the scallops that have
ver medium high heat. Season scallops with garlic salt and pepper
Mix bread crumbs, salt, pepper and paprika; roll scallops thoroughly in bread crumb mixture.
In a large skillet, heat butter until frothy.
Add scallops and saute until lightly browned.
Gently remove scallops from skillet and arrange on bed of rice.
Add wine to butter in skillet; boil gently, while stirring, for 1 minute.
Pour over scallops.
Makes 4 servings.