arge saute pan, heat pan to almost smoking temperature.
Place bay scallops in
Pour 1/2-inch oil into skillet.
Heat to very hot; drain scallops and pat dry.
Dust scallops with mixture of flour, salt and pepper.
Check proper temperature of skillet by dropping in one scallop.
If it immediately turns golden brown, the temperature is right.
Add remaining scallops and cook for 2 to 3 minutes, turning to brown on all sides.
Remove scallops with slotted spoon and drain on paper towel.
Serve immediately. Garnish with parsley and lemon slices.
Excellent with good Muscadet or Chablis Grand Cru.
Cut one bunch broccoli into flowerets or 1/4-inch slices. Blanch for 2 minutes in boiling salted water, then drain and refresh in cold water.
Cook linguine until al dente, then drain and toss with butter, salt and pepper to taste.
Cover and keep warm.
Heat 1/4 cup butter.
Add minced garlic.
Saute and then add the broccoli; heat through.
Add bay scallops, 1/4 teaspoon pepper and 1 teaspoon salt.
Cook 3 minutes.
Spoon over the pasta and sprinkle with Parmesan.
Rinse the scallops and drain to a towel.<
If you're using bay scallops, keep them whole.
If
b>scallops into pan. Cook for 30 seconds without stirring.
Toss scallops in pan
oil.
In a large pan over medium heat, heat onion
ou want to serve the scallops, wash them, pat them dry
he parsley. In a small pan, combine the tomato sauce, heavy
Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill
Preheat broiler. Place rack 4 to 5 inches from heat source.
If you are using large sea scallops, slice horizontally through center.
Add sherry to the melted butter. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange scallops in single layer.
Combine crumbs and seasonings and sprinkle over the scallops. Drizzle remaining butter/sherry mixture over the scallops.
Broil about 5 to 7 minutes.
Serve hot with lemon wedges.
Serves 3 or 4 as a main course, 6 to 8 as an appetizer.
Dredge scallops in flour, salt and pepper.
Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
Add onions and garlic to oil and stir.
When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
Return the scallops to the sauce and cook for 30 seconds.
Serve with rice or noodles.
The amount of scallops depends on their size, and
large frying pan, saute the pasta and scallops.
When the
52 degrees C).
Season scallops with salt and pepper; place
Preheat oven to 450\u00b0.
Melt butter over low heat.
Saute garlic until golden brown.
Remove garlic from pan.
To garlic butter, add sherry and scallops and saute for 2 to 3 minutes.
In a bowl, combine flour, salt and pepper. Dredge scallops in flour mixture and shake off excess.
In a large heavy skillet, melt 2 tablespoons butter over medium high heat. Add scallops and cook, turning occasionally, until golden brown on the outside and opaque inside.
Remove to a plate. Reduce heat to low. Add remaining butter and cook, stirring up brown bits until melted, about 1 minute.
Whisk in lemon juice and parsley. Spoon over scallops and garnish with lemon wedges.
Preheat oven to 450\u00b0.
Put sea scallops in a 9-inch baking dish and drizzle with olive oil.
Cut orange sections from the white membrane over the baking dish so the juice is saved.
Arrange orange sections among scallops and bake for 8 minutes.
Add bay scallops and sprinkle with dill.
Broil for 4 minutes.
igh heat.
Add the scallops and cook until browned and
Sprinkle scallops with salt.
Melt butter in skillet with garlic.
Saute scallops on medium for about 10 minutes or opaque. Pour off juice from scallops.
Add wine, heavy cream and sour cream.
Add cornstarch to thicken.
Simmer for 8 minutes.