1. For the peppered crab, heat the
If scallops are very large, halve them.<
Put the scallops onto a container for the broiler.
Add butter/margarine and olive oil.
Sprinkle spices onto the scallops.
Place a few inches away from broiler fire.
Broil for 12 minutes.
Turn the scallops over and broil for another 4 minutes.
Serve as an appetizer or as part of a main course.
Dry scallops off with paper towel.
Season with salt and pepper to taste.
Dip scallops into mixture in beaten egg and tablespoon of water, then dip into bread crumbs (use pie pan for crumbs).
Place under broiler until brown, possibly 7 to 8 minutes on one side.
Turn them over on other side for approximately 5 to 6 minutes; check them with fork.
Serves 2 people.
ith cooking spray. Rinse the scallops and pat dry.
In
Preheat broiler.
Place scallops in a shallow baking dish. Combine remaining ingredients.
Baste scallops with one-half of this mixture.
Broil 3 inches from heat for 5 minutes.
Turn scallops and baste with remaining sauce.
Broil 5 minutes more. Serves 2.
soy sauce and ginger. Add scallops and toss to coat. Cover
Spray broiler pan with Pam.
Arrange the scallops flat on the pan and lightly spray them with Pam.
Broil for 4 minutes, then pour cooking sherry over them. Pour about half of the sherry, then after the sherry cooks down, pour the rest over the scallops. Broil about 4 to 5 minutes longer.
The scallops should be translucent.
Broil the scallops for 4 minutes, then turn and broil 2 more minutes.
In a large saucepan, saute the chopped onion in the olive oil until tender. Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.
Arranged the sauteed vegetables on a platter. Top with the broiled scallops. Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices. Top with sour cream, and garnish with green onion slices.
Combine first five ingredients in a bowl.
Add scallops; cover and chill.
Spoon scallop mixture into 4 individual baking shells. Place shells on a baking sheet.
Broil 2 inches from heat for 3 minutes; stir and broil 2 minutes.
Combine butter and breadcrumbs; sprinkle over scallops and broil 1 minute or until browned.
Sprinkle with paprika.
Yield:
4 servings.
Coat scallops with melted butter and fresh lemon juice.
Place on foil wrapped broiler pan.
Sprinkle with fine bread crumbs, a dash of garlic powder and a little salt and pepper.
Then a sprinkling of dry vermouth and under the broiler for 5 to 6 minutes.
A small amount works well in toaster oven.
Combine mustard, honey, curry and lemon juice.
Brush onto scallops.
Broil under low heat for 8 to 10 minutes.
Turn, and brush scallops again.
Cook until lightly brown.
Dip scallops in French dressing using a fork and then dip them into bread crumbs, coating them evenly.
Place on greased baking dish or sheet in a preheated broiler (550\u00b0) and cook for about 15 minutes or until the scallops are browned.
Turn occasionally. Serves 4.
Combine first 5 ingredients in a large shallow dish; stir well. Add scallops, and refrigerate at least 2 hours.
Remove scallops from marinade, place in a 15x10 inch jellyroll pan. Pour enough marinade over scallops to coat, but cover( about 1 cup).
Broil 2 minutes; turn scallops over, and broi 2 minutes until done. Serve hot.
ixture begins to steam, arrange scallops in skillet, making sure they
Preheat a broiler (or grill), setting the rack as close as possible to the heat source. Put the miso in a bowl, add the mirin and whisk until smooth. Stir in the onion, a little bit of salt, and a pinch of cayenne.
Add the scallops and marinate while the broiler or grill preheats, or refrigerate for up to a day.
Broil until lightly browned, without turning, for 2 to 3 minutes, or grill, turning once after a minute or 2. Sprinkle with the lime juice and serve.
For The Flatbread: Heat 1/4
For Sea Scallops.
Heat butter in heavy
Combine oil, catsup, garlic, salt and paprika.
Stir well. Add scallops and refrigerate at least 2 hours.
Remove scallops from marinade; place in 15 x 10 x 1-inch jelly roll pan.
Pour enough marinade over scallops to coat, but not cover (about 1 cup).
Broil 2 minutes.
Turn scallops over and broil 2 minutes or until done.
Serve hot.
Yields 4 servings.
Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.