For Sea Scallops.
Heat butter in heavy
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.
Coat 1 lb. sea scallops in flour. Season with salt and pepper. Saute scallops in olive oil & butter in a large skillet over high heat for 2 minutes on each side.\tRemove scallops.
Add butter, lemon juice, parsley, salt & pepper and heat.
Serve scallops over rice and top with sauce from skillet.
Start with fresh sea scallops, as large as you can
Cover sea scallops with blackened seasoning and let sit for
a few minutes.
Heat gas grill and put on fish screen or aluminum foil on grill.
Grill until tender.
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.
Add scallops and toss to coat. Set aside to marinate for 15
ater and pat dry. Coat scallops with a little olive oil
br>If you're using sea scallops, cut each one in 1
sheet pan and roast for 1-hour at 375\u00b0F
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.
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.
Cut each of the scallops in half to have all
oat. Let marinate for 5 minutes (scallops will begin to break
For pesto:.
Place Red pepper
mperature and saute the bacon for 4-5 minutes, until limp
Heat butter and oil together. While butter heats, spread flour on large sheet of waxed paper. Lift scallops from container & dredge with flour.
Shake off excess flour. Add to hot foamy butter in skillet.
Saute 1-2 minutes, just enough to make light brown. Keep turning with spatula.
Pour in remaining ingredients. Reduce heat to medium and cover.
Simmer 2 minutes for bay scallops, 3-4 for large. Serve in hot au gratin dishes.
ined with cheesecloth, strain horseradish for 2 to 3 minutes.
If using sea scallops, halve them.
In a
acon. Secure with toothpicks.
For sauce, in medium skillet heat