For Sea Scallops.
Heat butter in heavy
rocessor bowl occasionally.
Combine scallops, flour, and 1/8 teaspoon salt
Sprinkle scallops with salt and pepper.
Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
Add broth, simmer.
Stir in butter and pasta and toss until heated thru.
Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.
In a wide nonstick frying pan, melt 2 tablespoons butter or margarine over medium heat.
Add scallops and cook, stirring just until opaque (1 or 2 minutes).
Remove with a slotted spoon and set aside.
Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
Add sea scallops and toss to coat with oil mixture.
Prepare barbecue (medium-high heat) or preheat broiler.
Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
Transfer to plates and serve.
Cook pasta in large
o hold scallops.
Add scallops and stir to
b>for 5 minutes or until golden brown; set aside.
Cook pasta
ill with nonstick spray and preheat to medium-
rinse scallops & drain.
melt 2 Tbsp butter in large non-stick skillet.
add 1 clove pressed garlic & scallops.
cook over medium heat about 6 - 8 minutes, stirring often.
remove scallops and set aside leaving juice in pan.
Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
Stir & serve.
luminium turkey roasting pan - for easy cleanup and transport). (Also, if you
For Dressing:
In a
Cook pasta according to package directions; drain.
Meanwhile, melt butter in a large saucepan over medium heat.
Add scallops; cook and stir until just opaque (white).
Remove scallops from pan; keep warm.
For sauce, stir cream, mustard, and dill weed into the saucepan; heat through.
Remove pan from heat; stir scallops into sauce.
Pour scallops and sauce over pasta; toss to mix.
th lightly salted water and bring to a rolling
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.
Start with fresh sea scallops, as large as you can
In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
Remove and keep warm.
In same skillet, add pepper, onion and garlic.
Cook 2 minutes.
Add wine, stir 1 minute.
Add broth, milk, and parsley.
Bring to a boil.
Reduce heat and simmer until sauce thickens, 1-2 minutes.
Add scallops and heat through.
Clean the scallops and cut in
about 4 minutes. Drain and rinse asparagus in cold water
For the beurre blanc:
In