side.
For the scallops: Season the scallops with salt and pepper
Dry the scallops thoroughly with paper towels.
Sprinkle scallops with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Add 8 scallops; saute 2 1/2 minutes on each side or until browned.
Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
Wipe pan clean with a paper towel.
Add butter to pan; reduce heat, and cook until butter melts.
Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
Season scallops with salt and pepper. Set aside.
In a non-stick pan, heat 2 tablespoons olive oil until smoking.
Place scallops in pan and do not move them.
Cook until crisp and golden brown, 5 or 6 minutes.
In a 12-14 inch saute pan, heat remaining oil until smoking.
Add shallots and saute until soft, about 3-4 minutes.
Add mushrooms and toss 3-4 minutes, until softened.
Add vinegar and toss, adding salt and pepper to taste.
Serve 3 scallops per person.
Spray saute pan liberally with cooking spray.
Heat pan over low to medium flame.
Saute onions, garlic and scallops until scallops are brown around edges.
Add wine, salt and pepper. Allow to bubble until almost dry, stirring frequently.
Combine melted butter and lemon juice and toss with scallops.
Sprinkle with Parmesan cheese before serving.
In a large nonstick fry pan over medium-high heat, warm
ilk briefly.
Drain scallops; dredge them in seasoned flour.<
Start with fresh sea scallops, as large as you can
Clean
scallops and set aside.
Melt 1/2 the butter.
In a pan,
place
scallops
which
have
been seasoned with salt, crushed garlic, pepper and 1/2 of paprika.
Saute on low heat 5 to 10
minutes
until brown.
Remove to side for a while (place on plate).
In
same pan, add balance of butter, paprika, lemon juice and parsley.
Simmer and stir
for
2 minutes.
Pour over scallops and serve.
Dry scallops and spread on a piece
Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
Roll scallops in flour.
Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
Serve with lemon wedges.
Roll scallops in flour.
In skillet, heat oil and butter; cook scallops 3 to 5 minutes over medium heat, shaking pan to turn scallops.
Add salt and pepper.
Add tomatoes and cook briefly until soft, then add parsley.
Toss scallops to coat.
Can serve with rice.
Cut large scallops in half horizontally.
Rinse
On a high temperature, saute in olive oil the shallots, uncovered.
When shallots become a pale gold, add garlic.
When these become a pale gold, add mushrooms.
Turn down the heat to medium and add salt.
Cover the pan, let this stay for about 10 minutes, stirring occasionally.
Add wine; let cook another 5 minutes or so.
Now add scallops, hot pepper and parsley.
Add another pinch of salt.
Now turn the pan on high and cook until scallops are finished (about 4 minutes).
Serve hot.
(Feeds about 4 people.)
Sprinkle scallops with salt and pepper, dust
risp.
Remove bacon from pan, reserving 1 tablespoon drippings in
Wash and dry scallops and shake them in flour.
Heat oil in a large frying pan.
Add scallops; cook them very quickly, tossing them in the oil so that all sides are browned.
While they are cooking, add the finely chopped garlic and mix well.
Season with salt and pepper.
Just before removing from heat, add parsley and toss to coat.
Scallops cook quickly, depending on size and will be done in 5 to 10 minutes.
Serves 4.
ou can see the dry pan at the bottom when you
Heat oil in skillet.
Cook scallops 2 minutes on each side.
Remove and keep warm.
Saute spinach 1 minute and season to taste.
Add cream, mustard and curry.
Cook 2 minutes.
Add scallops to warm.
Serve in a soup bowl.
Wash and dry scallops and shake them in flour.
Heat oil in large frying pan.
Add scallops and cook them very quickly, tossing them in the oil so that all sides are browned.