1. For the peppered crab, heat the
overed, in a warm place for about 1 hour or until
eep hot oil (375 degrees) for 10 to 20 seconds, or
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.
ver the vermicelli and soak for about 5 minutes. Rinse with
Cook tagliatelle in a saucepan of boiling salted water according to package directions. Drain. Transfer to a bowl. Toss with the soy sauce.
Heat oil in a wok or large skillet on high heat. Stir-fry the chili pepper, ginger and snow peas for 2-3 mins. Add the green onions and stir-fry for 1 min.
Add the scallops and cook for 2-3 mins, tossing gently, until cooked through. Add the tagliatelle and soy sauce and the cilantro; toss to mix.
nd salt.
Dredge the scallops in the cornstarch, coating them
FOR THE SCALLOPS: Combine ancho, cumin, salt and
In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
Meanwhile combine the sauce ingredients and set aside.
Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
Season with pepper and serve.
ixture begins to steam, arrange scallops in skillet, making sure they
Use whole small (bay) scallops or sliced large (sea) scallops.
Rinse and pat scallops dry.
Roll in flour mixed with the Old Bay seasoning. Shake off excess.
Saute in a butter-oil mix.
Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
Sprinkle with parsley and serve with lemon wedges.
For The Flatbread: Heat 1/4
RE-PREP:
Place the scallops in a bowl; add 1
Marinate scallops for 1 hour in orange and lemon juice.
Heat oil in a wok or large skillet.
Stir-fry scallions with ginger and chili for 1 minute.
Add scallops with their juice and stir-fry for 2 to 3 minutes.
Add sesame seed.
Add soy sauce to taste and the cornstarch mixture.
Bring to boil.
Stir in the coriander.
Serves 2 to 3 as a main course.
Serve this Oriental dish with steamed rice.
For Sea Scallops.
Heat butter in heavy
Sprinkle the scallops with half the salt. Let stand for 20 minutes.
Season the dried scallops with salt & pepper. Beat together the egg and the water.
Dip the scallops in the egg-water mixture, then roll them in the bread crumbs, then dip the BOTTOMS of these into the melted butter.
Place the scallops buttered sides down on a baking sheet and bake in a preheated 450 degree F oven for 20 minutes.
Steam Aspargus for 10 minutes.
Warm butter in a large frying pan over medium heat.
Add spam and fry for 5-10 minutes until crisp like bacon, keep to the side.
Season scallops with Salt and Pepper.
Fry Scallops in hot pan over high heat for 1-2 minute.
Turn and repeat on other side
Spoon sour cream onto serving plate and add Spam on top with Scallops and lay asparagus over top.
horoughly. Set aside to marinate for 30 minutes.
2. Heat
wash scallops pat dry with paper towel.
mix together marinade and let scallops stand in marinade for 15 minutes.
combine cornstarch and salt in a plastic bag.
shake several scallops in bag dip in egg then in bread crumbs.
heat oil in wok to 350*.
lower heat some and lower scallops into oil and fry until brown about 2 minutes.
drain on paper towels.