Heat oil in skillet.
Cook scallops 2 minutes on each side.
Remove and keep warm.
Saute spinach 1 minute and season to taste.
Add cream, mustard and curry.
Cook 2 minutes.
Add scallops to warm.
Serve in a soup bowl.
Dry scallops and spread on a piece
Dry the scallops thoroughly with paper towels.
Sprinkle scallops with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Add 8 scallops; saute 2 1/2 minutes on each side or until browned.
Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
Wipe pan clean with a paper towel.
Add butter to pan; reduce heat, and cook until butter melts.
Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
ilk briefly.
Drain scallops; dredge them in seasoned flour.<
Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
Roll scallops in flour.
Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
Serve with lemon wedges.
side.
For the scallops: Season the scallops with salt and pepper
Spray saute pan liberally with cooking spray.
Heat pan over low to medium flame.
Saute onions, garlic and scallops until scallops are brown around edges.
Add wine, salt and pepper. Allow to bubble until almost dry, stirring frequently.
Combine melted butter and lemon juice and toss with scallops.
Sprinkle with Parmesan cheese before serving.
Season scallops with salt and pepper. Set aside.
In a non-stick pan, heat 2 tablespoons olive oil until smoking.
Place scallops in pan and do not move them.
Cook until crisp and golden brown, 5 or 6 minutes.
In a 12-14 inch saute pan, heat remaining oil until smoking.
Add shallots and saute until soft, about 3-4 minutes.
Add mushrooms and toss 3-4 minutes, until softened.
Add vinegar and toss, adding salt and pepper to taste.
Serve 3 scallops per person.
igh heat and saute the scallops until they are golden and
eep warm.
Season the scallops lightly with salt and pepper
if necessary.
2. Pat scallops dry. Season with the salt
Roll scallops in flour.
In skillet, heat oil and butter; cook scallops 3 to 5 minutes over medium heat, shaking pan to turn scallops.
Add salt and pepper.
Add tomatoes and cook briefly until soft, then add parsley.
Toss scallops to coat.
Can serve with rice.
Cut large scallops in half horizontally.
Rinse
Rinse scallops gently under cold water; drain.
Sprinkle scallops with salt and pepper, dust
Rinse scallops in cold water, drain.
Add butter to large skillet and melt over low heat.
Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.
Remove scallops using a slotted spoon and set aside.
Add wine, lemon juice and chives to skillet.
Cook over medium heat 2 minutes, stirring occasionally.
Add garlic salt, garlic& pepper.
Remove from heat.
To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.
Clean
scallops and set aside.
Melt 1/2 the butter.
In a pan,
place
scallops
which
have
been seasoned with salt, crushed garlic, pepper and 1/2 of paprika.
Saute on low heat 5 to 10
minutes
until brown.
Remove to side for a while (place on plate).
In
same pan, add balance of butter, paprika, lemon juice and parsley.
Simmer and stir
for
2 minutes.
Pour over scallops and serve.
Wash and dry scallops and shake them in flour.
Heat oil in a large frying pan.
Add scallops; cook them very quickly, tossing them in the oil so that all sides are browned.
While they are cooking, add the finely chopped garlic and mix well.
Season with salt and pepper.
Just before removing from heat, add parsley and toss to coat.
Scallops cook quickly, depending on size and will be done in 5 to 10 minutes.
Serves 4.
Pat scallops dry.
In skillet over medium-high heat, melt butter and oil until very hot.
Add scallops; saute quickly until cooked.
(Probably no more than 3 minutes per side.) Remove scallops and keep warm.
Add tomatoes to skillet and add remaining ingredients.
Increase heat to high and cook quickly to thicken sauce.