Preheat oven to 375\u00b0.
Place scallops in four 12-ounce ovenproof casseroles.
Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan.
Bake 15 to 20 minutes, or until scallops are almost firm.
Top with cheese.
Bake 2 minutes longer, or until cheese is melted.
Garnish with parsley.
Preheat oven to 375\u00b0.
Place scallops in large ovenproof casserole.
Drizzle each portion with 1 tablespoon butter, 2 tablespoons vermouth and 1 tablespoon lemon juice.
Top with bread crumbs.
Bake 15 to 20 minutes or until scallops are almost firm. Top with grated cheese.
Bake 2 minutes longer or until cheese is melted golden brown.
Serve with a side of pasta and a fresh green salad.
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.
moking temperature.
Place bay scallops in flat plate or pan
Heat oil in a large saute pan over medium heat. Dust scallops with flour.
Shake off and saute on each side until golden brown. Season with salt and
pepper. Drain off excess oil and keep pan off heat. Drop in butter, parsley,
capers and a squeeze of fresh lemon. Shake together. Serve at once.
Melt butter.
Lightly brown onions in butter.
Remove onions. Cook scallops in butter 5 minutes.
Add boiling water, onions and potatoes; simmer 15 minutes more.
Season to taste.
Serve hot with crackers.
Serves 5.
Wash scallops.
If large scallops, cut into smaller pieces. It is better to use smaller, sweeter bay scallops.
Melt butter; mix with all crumbs.
Alternate layers of scallops with crumbs in buttered, shallow ovenproof dish.
Pour cream over top, covering all areas.
Bake at 350\u00b0 for 25 minutes.
Serve on individual shells as a first course, as a main dish or on a buffet table.
If you double the recipe, do not fully double the amount of cream.
ixture begins to steam, arrange scallops in skillet, making sure they
Scallops -- Bring the scallops to room temperature while you
Cajun Scallops for dinner anyone? Get ready
Start with fresh sea scallops, as large as you can
Wash and dry scallops. Place scallops in a bowl and cover
eep warm.
Pat the scallops dry with paper towels and
Thaw scallops and shrimp (if frozen).
For Sea Scallops.
Heat butter in heavy
his recipe. Refrigerate leftovers up to 3 days.
To prepare scallops
Saute scallops in margarine and seasonings.
Cube Velveeta into large bowl with flour, mushroom soup and milk.
Heat in microwave on High for approximately 7 minutes, stirring every 2 minutes.
Add scallops and bake in oven at 350\u00b0 for 20 minutes. Serve over noodles or rice.
Combine melted butter, bread crumbs and sherry.
In buttered casserole alternate layers of scallops with crumb mixture and salt and pepper each layer of scallops lightly.
Pour evaporated milk over all and dot with butter.
Bake, uncovered, in preheated 400\u00b0 oven for 25 minutes.
Place scallops in single layer in a large shallow baking dish.
Pour melted butter/margarine over scallops.
Sprinkle with parsley, basil and salt and pepper.
Bake at 350\u00b0 for 5 minutes. Stir to coat well with butter/margarine mixture.
Bake 20 minutes more or until tender.
Serves 6.
bowl combine shrimp and scallops with the lime juice and