Start with fresh sea scallops, as large as you can
iagonally, thinly.
Pat the scallops dry with a paper towel
small saucepan. Place the pan over medium-high heat and
Scallops -- Bring the scallops to room temperature while you
aute pan, heat pan to almost smoking temperature.
Place bay scallops in
risp.
Remove bacon from pan, reserving 1 tablespoon drippings in
ou can see the dry pan at the bottom when you
Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
- Bring the shrimp and scallops to room temperature Mix the
Heat oil in a large nonstick skillet over medium-high heat.
Pat scallops dry with a paper towel.
Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
Add mushrooms and shallots to pan; saute 3 minutes or until liquid evaporates and mushrooms darken.
Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits.
Remove from heat; stir in sour cream.
Serve with scallops.
For Sea Scallops.
Heat butter in heavy
ven's broiler. Season the scallops with salt and black pepper
rom pan into large bowl.
Add 2 Tbsp butter and scallops
Season chicken breast and scallops with salt and pepper.
he scallops, in batches, until browned. Remove from the pan.
Heat
asta and return to the pan. Reserve 1/2 cup of
parboil scallops for 3 seconds (i often skip this part).
heat well seasoned pan or wok over high heat and add the oil. when oil is hot add the garlic, stir fry until garlic turns light brown, being careful not to burn.
add the scallops and chili peppers. stir fry several seconds. add the green onions, oyster sauce, and sugar.
stir fry 2 minutes or until scallops are almost done. add the basil leaves and stir fry another 10 seconds, until the leaves are wilted. serve immediately with jasmine or brown rice and red bell pepper rings.
p to 2 weeks.
SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
Bring
large heavy-bottomed frying pan over medium-low heat. Cook
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.