most smoking temperature.
Place bay scallops in flat plate or pan
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.
In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
Pour sauce over cooked pasta and serve with grated Parmesan cheese.
t of water to boil and 2 tablespoons olive oil. Using
e scallops.
(Drain spaghetti and reserve about 1 cup of pasta water
Simmer wine and lemon zest in medium saucepan.
Add scallops and cook and stir for 1 minute.
Take out scallops, raise heat and reduce wine to about 1/4 cup.
Reduce heat to low, whisk in mustard, then butter, in small pieces.
Add scallops and any juice and heat through.
Season with salt and pepper.
Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
Cut one bunch broccoli into flowerets or 1/4-inch slices. Blanch for 2 minutes in boiling salted water, then drain and refresh in cold water.
Cook linguine until al dente, then drain and toss with butter, salt and pepper to taste.
Cover and keep warm.
Heat 1/4 cup butter.
Add minced garlic.
Saute and then add the broccoli; heat through.
Add bay scallops, 1/4 teaspoon pepper and 1 teaspoon salt.
Cook 3 minutes.
Spoon over the pasta and sprinkle with Parmesan.
Bring wine and lemon peel to simmer in heavy medium skillet. Add scallops and cook until almost opaque, about 1 minute. Transfer scallops to bowl, using slotted spoon.
Increase heat and boil until wine is reduced to 1/4 cup, about 5 minutes.
Reduce heat to low.
Whisk in mustard, then 1/4 cup butter, 1 piece at a time.
Add scallops and any juices and heat through.
Season with salt and freshly ground pepper.
In a saucepan, melt 2 tablespoons of butter or olive oil and add fresh dill, minced scallion, salt and hot pepper sauce.
When mixture begins to bubble, add bay scallops and cook until tender. Prior to serving, add dry white wine.
Blend well, then serve with rice or pasta.
Bring wine and lemon peel to simmer in heavy skillet.
Add scallops and cook until opaque, 60 to 90 seconds, using slotted spoon to transfer scallops to bowl.
o smoke, pour scallops into pan. Cook for 30 seconds without stirring
ntil transparent.
Add garlic and continue cooking until onions start
For the beurre blanc:
In
Preheat oven to 450\u00b0.
Put sea scallops in a 9-inch baking dish and drizzle with olive oil.
Cut orange sections from the white membrane over the baking dish so the juice is saved.
Arrange orange sections among scallops and bake for 8 minutes.
Add bay scallops and sprinkle with dill.
Broil for 4 minutes.
In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
Add scallops and basil to the skillet and saute for about 2 minutes.
Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
Serve immediately over fine noodles or rice.
ze saucepan, combine the wine and fish stock or clam juice
Pour 1/2-inch oil into skillet.
Heat to very hot; drain scallops and pat dry.
Dust scallops with mixture of flour, salt and pepper.
Check proper temperature of skillet by dropping in one scallop.
If it immediately turns golden brown, the temperature is right.
Add remaining scallops and cook for 2 to 3 minutes, turning to brown on all sides.
Remove scallops with slotted spoon and drain on paper towel.
Serve immediately. Garnish with parsley and lemon slices.
Excellent with good Muscadet or Chablis Grand Cru.
rocessor bowl occasionally.
Combine scallops, flour, and 1/8 teaspoon salt
latter and tent with foil to keep warm.
Meanwhile, pat scallops