ery hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear
ter. Pat the scallops dry with paper
risp.
Remove bacon from pan, reserving 1 tablespoon drippings in
oftens. Add rice and stir for 1 min, or until rice
season scalops with salt and fresh pepper.
Heat the flavored oil in a skillet over med-high heat.
Add scallops and saute.
Drizzle with lemon juice and set aside.
Make the vinaigrette by whisking together the rasp.
vinegar, dijon mustard, sugar, salt, pepper and poppyseeds.
Add olive oil in a steady stream.
Set aside.
Toss the lettuce, scallops, mushrooms, walnuts and raspberries.
Pour vinaigrette over the top or pass it around.
For the beurre blanc:
In
Rinse scallops well then lay out on
Start with fresh sea scallops, as large as you
olids.
Return sauce to pan and whisk in 1 1
arm.
Cook cauliflower florets for about one minute in boiling
hey are frozen.
Rinse scallops and pat dry with paper
o use on the raw scallops while grilling. Reserve the rest
acon until crisp. Remove from pan and drain well on paper
he sea scallops, and cook without moving the scallops for 2 minutes.
ellophane noodles in hot water for 10 minutes, until tender. Drain
efore al dente.
Season scallops with salt and pepper. Heat
r until wilted. Remove from pan; set aside.
Add remaining
Roll scallops in bread crumbs.
Put olive oil and butter in a large skillet; stir and heat until hot.
Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
roth in a medium sauce pan. Cook, uncovered, over medium heat
edium-high heat.
Coat pan with cooking spray.
Add