Cut large scallops in half.
Wrap each scallop in 1/2 strip of bacon.
Secure with toothpick.
Sprinkle teriyaki sauce over all. Place in baking dish and bake at 425\u00b0, turning once for 20 to 30 minutes or until done.
Serve with sweet-and-sour sauce.
450\u00b0.
Saute bacon in a large skillet over med
Marinade scallops overnight.
Preheat oven 400F degrees.
Drain scallops& reserve marinade.
Wrap scallops in bacon strips and fasten w/ toothpick.
Bake 10-15 minutes.
Take reserve marinade and boil for 1 minute.
Serve sauce on the side.
Defrost Scallops in fridge.
once defrosted, rinse scallops well under cool water. Then
Cook scallops in margarine for 5 minutes.
Cut bacon into 2-inch pieces.
Arrange bacon and scallops alternately on skewer. Sprinkle with salt and pepper.
To bake, insert skewers in uncooked potato halves, so they will stand upright.
Bake at 475\u00b0 for 20 minutes.
Serves 4.
Wash and dry scallops. Place scallops in a bowl and cover with
Season scallops with salt and pepper. Flour them heavily, patting away the excess.
Saute scallops in clarified butter until golden brown.
Add pernod carefully and flambe. Once flame has gone out add cream.
Reduce heat and cook until cream thickens and bubbles glisten.
Stir in chives and serve immediately.
Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.
llow for overhang.
Bake in preheated oven for about 5
Saute the scallops in 3 tablespoons butter until golden
Sprinkle scallops with salt and pepper. In a large skillet saute scallops in 2 tablespoons oil for 1 1/2 to 2 minutes per each side or until firm and opaque.
Remove from pan and keep warm.
In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
Add the scallops back the the pan and heat through. Stir in sage.
Serve over hot pasta or rice.
edium heat lightly poach the scallops in wine for 4 minutes-you
Saute scallops in butter in large skillet 3 minutes or until tender.
Remove scallops from skillet, reserving drippings.
Saute mushrooms, onion and garlic 3 to 5 minutes; remove vegetables, reserving drippings.
Add wine, juices and seasonings to skillet. Bring to boil and cook 5 minutes.
Stir in scallops and vegetables. Cook until thoroughly heated.
Serve over hot vermicelli and garnish, if desired.
Yields 3 to 4 servings.
lice the other three. Wash scallops and thoroughly dry on paper
pray. Rinse the scallops and pat dry.
In a large bowl
y making a \"T\" cut in the jalapenos and scooping out
In a medium bowl combine cheese,
makes for a nicer presentation in my opinion and facilitates cooking
Thaw
scallops\tif frozen.
Cut large scallops in half. Cook and stir the scallops
and\tgarlic in margarine or butter for 3 to 5 minutes or
until
scallops
turn
opaque.
Makes 4 servings.
Cut each slice of bacon into three pieces.
Soak drained water chestnuts in soy sauce for at least an hour.
Roll water chestnut in brown sugar.
Wrap in bacon,secure with toothpick.
Bake at 325\u00b0F for 20-25 minutes.
Hint: line pan with foil when baking.
Saute shrimp and scallops in 1 tablespoon butter until lightly cooked, about 5 minutes. In separate skillet, melt 2 tablespoons butter; add flour, thyme, garlic powder, salt and pepper, stirring until smooth. Gradually add milk and parmesan cheese. Stir until bubbly and thickens. Stir in shrimp and scallops; heat for 5 more minutes on low. Serve over hot angel hair pasta, with salad and garlic cheese toast.