Start with fresh sea scallops, as large as you
thoroughly dry all sides of scallops.
Season all sides of
efore al dente.
Season scallops with salt and pepper. Heat
o 250\u00b0F
Pat scallops until dry and toss with
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.
thyme and lemon pepper. Roll scallops in flour mixture until lightly
Heat the olive oil and butter in a large pan over medium-high heat.
Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.
In a bowl combine all the ingredients except for the salt, pepper and scallops.
Toss well. Season with salt and pepper and set aside.
Heat a large nonstick frying pan over medium-high heat.
Coat the pan with cooking spray.
Season the scallops with salt and pepper.
Add half the scallops and sear, turning once, about 2 minutes. Remove and keep warm.
Repeat with the remaining half of the scallops.
Top with the salsa and serve.
il in a large, nonstick pan over low heat.
Cook
Heat 1 tablespoon butter in saute pan until sizzling. Add scallops and sear quickly (about 1 minute), leaving center of scallop under cooked.
Remove scallops from pan; set aside. Reduce heat; add leeks to pan and saute until softened, 3-4 minutes.
Add vodka and return scallops to pan. Cook until vodka is reduced, 1-2 minutes.
Add remaining butter a tablespoon at a time until sauce has thickened. Season with salt and pepper to taste. Serve hot.
nchovies are sizzling, add the sea scallops, and cook without moving the
For Sea Scallops.
Heat butter in heavy
Start on the rice, prepare as standard.
Heat up olive oil in medium saute pan at a medium flame.
Sear scallops on both sides until lightly browned.
Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 1/2 minutes.
Then add sweet vermouth and reduce to a low flame.
Add mandarin juice, shallots, and wedge of lemon and let stand for 1 minute.
Add cold butter and stir for 2 minutes.
Add a touch of Salt, Pepper and Parsley to taste.
Serve and Enjoy!
Rinse scallops and pat dry with a paper towel.
Combine flour, salt, pepper and parsley.
Heat a 12-inch skillet over medium high heat.
Add 2 tbsp of butter or margarine and the garlic; cook and stir until butter is melted.
Dredge scallops in flour mixture, add to skillet and cook, stirring frequently for 2-3 minutes or until scallops turn opaque.
Remove scallops and add wine to skillet and stir for l minute.
Drizzle wine mixture over scallops and serve.
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.
killet large enough to hold scallops in 1 layer, heat oil
il in a frying pan; add the scallops and cook on each
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.
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.