The amount of scallops depends on their size, and
Steam Aspargus for 10 minutes.
Warm butter in a large frying pan over medium heat.
Add spam and fry for 5-10 minutes until crisp like bacon, keep to the side.
Season scallops with Salt and Pepper.
Fry Scallops in hot pan over high heat for 1-2 minute.
Turn and repeat on other side
Spoon sour cream onto serving plate and add Spam on top with Scallops and lay asparagus over top.
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.
n a heavy frying pan.
When the pan is very hot
Mix bread crumbs, salt, pepper and paprika.
Roll scallops thoroughly in bread crumb mixture.
lace flour in a shallow pan.
Place the almondine breading
In a wok or large frying pan, heat 1 tbsp oil. Season scallops then sear for 30 seconds per side. Set aside. Add remaining oil and stir-fry onion, garlic, ginger and chili for 30 seconds, until fragrant. Add vegetables and stir-fry for 1 min. Add oyster sauce, soy sauce and sugar. Cook for 1-2 mins, until bubbling. Return scallops to pan and cook for 30 seconds to heat through.
ndividual bowls.
Season the scallops with salt and pepper.
ou want to serve the scallops, wash them, pat them dry
Start with fresh sea scallops, as large as you can
Rinse the scallops & pat dry.
Set aside.<
Sprinkle the scallops with half the salt. Let
risp.
Remove bacon from pan, reserving 1 tablespoon drippings in
ou can see the dry pan at the bottom when you
Set aside.
Pat the scallops dry with paper towels.
RE-PREP:
Place the scallops in a bowl; add 1
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the
In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
Meanwhile combine the sauce ingredients and set aside.
Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
Season with pepper and serve.
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.
nd salt.
Dredge the scallops in the cornstarch, coating them