eparate skillet, saute shrimp and scallops in 1 tablespoon olive oil
Wash and dry scallops. Place scallops in a bowl and cover
Combine melted butter, garlic salt and lemon juice.
Pour over scallops.
Let stand 10 minutes.
Drain, saving marinade.
Arrange scallops in foil lined shallow pan.
Broil 4 inches below heat until lightly browned.
Add sherry to marinade.
Spoon over scallops.
Sprinkle with paprika.
Broil 1 or 2 minutes longer. Transfer to chafing dish to keep warm.
Serve with wooden toothpicks.
Serves 8.
Cut scallops into quarters, unless they are tiny bay scallops which may be left whole. Bring a saucepan of lightly salted water to a boil. Add scallops, and simmer for 4 to 5 minutes.
Drain, and place them into a jar while hot. Pour in the French dressing, and add the garlic. Screw the lid onto the jar, and shake to coat. Refrigerate until chilled to marinate. Drain and serve with toothpicks.
Combine breadcrumbs and salt in medium bowl, add scallops and toss to coat.
Heat oil and butter in large skillet over high heat.
Add parsley and garlic, cook 20 seconds.
Add scallops and cook 4-5 minutes, turning once, until browned.
Add wine and lemon juice, cook 1 minute more.
For appetizers, transfer to heated scallop shells, if desired.
Combine all ingredients.
Marinate scallops for several hours in refrigerator in mixture.
Broil 5 to 6 minutes.
Turn once after 3 minutes.
Watch carefully.
Wrap each piece of scallop with a piece of bacon.
Secure with a wooden toothpick.
Sprinkle with Greek seasonings, lemon juice and pepper.
Place on a rack in a shallow roasting pan.
Broil 5 inches from heat 8 minutes or until bacon is crisp, turning once. Serve immediately.
Makes 40 to 44 appetizers.
Set oven on Broil.
Wrap bacon slices, (cut if necessary) around the scallops, shrimp, pineapple chunks and water chestnuts fasten with 2 toothpicks.
Sprinkle with sea salt, fresh ground pepper and lemon juice.
Put under broiler, turning often, until bacon is golden brown and crispy.
Serve immediately and enjoy!
Excellant served plain, or with seafood, daquiri or fiery Thai sauces.
*Two and one-half pounds all shrimp can be used in lieu of part tuna and scallops.
iagonally, thinly.
Pat the scallops dry with a paper towel
p to 2 weeks.
SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
Bring
he refrigerator.).
Pat the scallops dry between two paper towels
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3. For the scallops, apply salt and lemon juice
aking dish and arrange the scallops in a single layer, leaving
moking temperature.
Place bay scallops in flat plate or pan
- Bring the shrimp and scallops to room temperature Mix the
o fresh ground pepper). Add scallops and toss to coat. Set
Take the scallops out of the fridge and
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Meanwhile, pat the scallops dry. Heat oil in heavy
Rinse and drain scallops; pat dry with paper towels.