Lay scallops in casserole.
Mix sherry and canned soup.
Add shrimp.
Pour soup and sherry over all.
Cook at 350\u00b0 for 25 to 30 minutes.
Blend crumbs and butter.
Spread over all and bake 15 minutes plus.
Test doneness of scallops.
his recipe. Refrigerate leftovers up to 3 days.
To prepare scallops
Anyone who enjoys Chinese style marinades should try this recipe.
Use this with pork loin \"quick fry\" chops or cubed chicken.
Although the meat can be broiled in an oven, the taste is just not as good as when cooked on a charcoal or gas grill.
If scallops are very large, halve them.<
Combine first 5 ingredients in a large shallow dish; stir well. Add scallops, and refrigerate at least 2 hours.
Remove scallops from marinade, place in a 15x10 inch jellyroll pan. Pour enough marinade over scallops to coat, but cover( about 1 cup).
Broil 2 minutes; turn scallops over, and broi 2 minutes until done. Serve hot.
ith cooking spray. Rinse the scallops and pat dry.
In
ink; run cold water over scallops about 5 minute or till
Preheat broiler.
Place scallops in a shallow baking dish. Combine remaining ingredients.
Baste scallops with one-half of this mixture.
Broil 3 inches from heat for 5 minutes.
Turn scallops and baste with remaining sauce.
Broil 5 minutes more. Serves 2.
Put the scallops onto a container for the broiler.
Add butter/margarine and olive oil.
Sprinkle spices onto the scallops.
Place a few inches away from broiler fire.
Broil for 12 minutes.
Turn the scallops over and broil for another 4 minutes.
Serve as an appetizer or as part of a main course.
Combine oil, catsup, garlic, salt and paprika.
Stir well. Add scallops and refrigerate at least 2 hours.
Remove scallops from marinade; place in 15 x 10 x 1-inch jelly roll pan.
Pour enough marinade over scallops to coat, but not cover (about 1 cup).
Broil 2 minutes.
Turn scallops over and broil 2 minutes or until done.
Serve hot.
Yields 4 servings.
Place the broiler pan on the second rack position to keep the scallops from burning.
Combine the first 4 ingredients and 1/4 teaspoon black pepper in a large ziploc plastic bag.
Brush scallops with butter.
Add scallops to bag, seal and shake to coat.
Place scallops on a broiler pan coated with cooking spray.
Broil 10 minutes or until done.
Serve with lemon wedges.
Dry scallops off with paper towel.
Season with salt and pepper to taste.
Dip scallops into mixture in beaten egg and tablespoon of water, then dip into bread crumbs (use pie pan for crumbs).
Place under broiler until brown, possibly 7 to 8 minutes on one side.
Turn them over on other side for approximately 5 to 6 minutes; check them with fork.
Serves 2 people.
Melt butter in saucepan.
Saute garlic.
Place scallops in oiled baking dish; pour butter over them.
Sprinkle salt, pepper and cheese over scallops and broil 6 to 8 minutes.
Serve with lemon slices.
Spray broiler pan with Pam.
Arrange the scallops flat on the pan and lightly spray them with Pam.
Broil for 4 minutes, then pour cooking sherry over them. Pour about half of the sherry, then after the sherry cooks down, pour the rest over the scallops. Broil about 4 to 5 minutes longer.
The scallops should be translucent.
Rinse scallops.
In a mixing bowl, combine lime juice, oil, honey, soy sauce and ginger.
Add scallops and mix until well coated.
Cover and chill 3 to 6 hours, stirring frequently. Remove scallops from marinade, reserving marinade.
If scallops are large, cut into halves.
Arrange scallops in single layer in square 8 x 8 x2-inch baking dish.
Heat soy sauce to boiling.
Add ginger root; reduce heat.
Simmer, uncovered, for 5 minutes.
Stir in remaining ingredients.
Pour over scallops. Cover and refrigerate, stirring occasionally, for 2 hours.
Preheat broiler.
In flameproof casserole dish, place scallops in a single layer.
Mix next 4 ingredients together and toss to coat scallops.
Broil until golden, about 2 minutes.
Serve over rice.
Mix all ingredients (except scallops) in a bowl.
Add scallops and marinate at least one hour.
Remove scallops from marinade and place on foil-lined pan.
Broil 8 to 10 minutes (4 to 5 inches from heat), turning once.
In a medium bowl, mix vermouth, oil, garlic, salt and parsley. Add the scallops and stir. Marinate, covered, in the refrigerator for 1 hour.
Preheat broiler.
Toss melted butter with bread crumbs.
Spoon marinade and scallops into a baking dish or 4 individual ramekins. Place 2\" from heat and broil 3 minutes. Turn scallops and sprinkle with bread crumbs and paprika and broil for another 3 minutes.
soy sauce and ginger. Add scallops and toss to coat. Cover