Start with fresh sea scallops, as large as you can
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the tomatoes
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.
For Sea Scallops.
Heat butter in heavy
Place the sundried tomatoes and pesto sauce in food prossesor, and blend together.
Sprinkle salt and pepper on both sides of sea scallops to taste. Put clarrified butter in pan over med-hi heat, and sear scallops in butter for 3 minutes on each side.
Heat the sundried tomato pesto sauce over med heat until hot.
Serve scollops on plate with 1 teaspoon of hot sundried pesto sauce on top of each scallop.
a pie or cake pan and roast until light brown
Combine chili, cumin, salt and pepper in a medium shallow bowl.
Dredge one side of each scallop in the spice mixture.
Heat the oil in a large nonstick saucepan over high heat.
Add mustard seeds, cardamom and star anise.
Place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
Reduce the heat to low, turn the scallops for 2 to 3 minutes more.
Remove from pan and arrange the scallops around the plate.
Drizzle the spice oil drippings from the pan over the scallops and serve.
thoroughly dry all sides of scallops.
Season all sides of
killet large enough to hold scallops in 1 layer, heat oil
o 250\u00b0F
Pat scallops until dry and toss with
il in a frying pan; add the scallops and cook on each
efore al dente.
Season scallops with salt and pepper. Heat
Coat 1 lb. sea scallops in flour. Season with salt and pepper. Saute scallops in olive oil & butter in a large skillet over high heat for 2 minutes on each side.\tRemove scallops.
Add butter, lemon juice, parsley, salt & pepper and heat.
Serve scallops over rice and top with sauce from skillet.
Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
Add sea scallops and toss to coat with oil mixture.
Prepare barbecue (medium-high heat) or preheat broiler.
Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
Transfer to plates and serve.
Cover sea scallops with blackened seasoning and let sit for
a few minutes.
Heat gas grill and put on fish screen or aluminum foil on grill.
Grill until tender.
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.
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.
t aside.
Add the sea scallops to the marinade in the
his recipe. Refrigerate leftovers up to 3 days.
To prepare scallops
br>If you're using sea scallops, cut each one in 1